Frosted Peanut Butter Muffin Top Cookies
Get the delicious peanut butter taste you know and love, but without the peanuts! Introducing our NEW Peanut Butter Bakery Emulsion.
Ingredients
FOR MUFFIN TOPS:
1/3 cup unsalted butter, softened
1.5 cups all-purpose flour (we used gluten free)
1 egg
¼ cup whole milk
2 tsp baking powder
½ cup sugar
½ tsp salt
1 tsp LorAnn Peanut Butter Bakery Emulsion
FOR FROSTING:
16 oz can Pillsbury Vanilla Frosting
⅛ tsp LorAnn Brown Liquid Gel Food Color
1 tsp LorAnn Peanut Butter Bakery Emulsion
Directions
FOR MUFFIN TOPS
1. Preheat oven to 400F. Spray muffin pan with nonstick cooking spray.
2. In a small bowl, whisk together butter, eggs, milk, flavor and set to side.
3. In a large Bowl, whisk together flour, sugar, salt and baking powder.
4. Combine both parts whisk until smooth.
5. Spoon into muffin pan top pan (30g drops). Bake between 9-12 minutes, or until edges are light golden brown.
6. Remove from oven and let cool.
FOR FROSTING
1. Mix together frosting, color, and flavor until well combined.
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