LAUREN GARCIA / GOO GOO CONFECTIONERY KITCHEN MANAGER
Peanut Buttery Goo Goo Cookies (Yields about 20 cookies)
0.75 lb (3 sticks) room temperature unsalted butter
1 cups granulated sugar
1 cups brown sugar
.5 fluid ounce vanilla
3.5 cups all purpose flour
1.5 teaspoons baking soda
0.75 teaspoon salt
1.25 pounds peanut butter Goo Goo Clusters (about 12)
Preheat oven to 350. Cream butter, sugars, vanilla, and eggs in a mixer with paddle until smooth. Mix together flour, salt, and baking soda and add to cream mixture. Chop and fold in Goo Goo clusters. (Set aside a few for garnish) Bake 12-15 minutes or until golden brown.
For the Peanut Butter Buttercream Filling (Yields about 2 cups)
1.5 cups peanut butter
8 ounces (2 sticks) room temperature unsalted butter
1.5 cups confectioner's sugar
1 teaspoon salt
Cream peanut butter and butter in mixer with paddle on medium high speed. On low speed, add sugar until combined, then beat mixture on high for 3 minutes until light and fluffy.
For the cookie sandwiches, use piping bag (Or a Ziploc bag with corner cut off) to insert buttercream between 2 cookies. Roll exposed buttercream in chopped Goo Goo Clusters for garnish. Enjoy!