**DISCLAIMER**
For some reason these haven’t been very “lava-like” for some of you. I don’t know why, my peanut butter had lots of oil on the top and that may have had something to do with the outcome?! Hopefully, they’re still tasty enough to enjoy as peanut butter cookies, if for some reason they don’t ooze for you..lol. 🙂
I think the only thing better than Peanut Butter, is warm, ooey-gooey Peanut Butter. Like when you make Peanut Butter Toast and those liquidy puddles of Peanut Butter take your senses to a simple, yet, complex state of taste bud euphoria! 🙂 There’s almost nothing better!
Uhh…almost! Now imagine being able to grab all of that melty Peanut Butter greatness in the palm of your hand~anytime you want. Heck, grab one for each hand! These Peanut Butter Lava Cookies are buttery, flaky, sugary little gems that will totally explode upon lip-impact!
Grab a glass of Milk, you’ll need it!
What you’ll need for 14 Drippy Peanut Butter Cookies:
1 box of Pillsbury Pie Crust
Approx. 2 cups of Creamy peanut Butter…
1/2 cup Sugar
Directions:
Unroll the Pie Crust, and smear one of them with an even layer of Peanut Butter…
Put the other Pie Crust on top and cut out approx. 3″ cookies…
Give them a little toss in some sugar, and that classic Peanut Butter Cookie fork design…
Bake them on a parchment lined baking sheet at 350 for approx. 12 minutes, or until they’re slightly golden and firm.
Let them cool…
Thennn..toss them in, yep….more Sugar~
Check them out…
Maybe share a few..??
And grab a plate for you…
Find a private spot, and open up! ~Enjoy! 🙂
Yes. Yes, these look amazing. Yes, I’m going to make these. Yes, I’m going to let my inner greedy hog out and eat every single one of them all by myself. Yes, I’m going to look into my childrens teary eyes and say Neener Neener Neener. And then I’ll make another batch that I might share. Maybe.
Bahahaaaa…well, good for you! 🙂
Amy, what did you do with the parts of pie crust that were left over after cutting out the circles?
Since they’re filled with yummy peanut butter I just baked up the “ugly bits” and munched on them! 🙂
Growing up we used to take pie crust excess and brush with soft butter and sprinkle with cinnamon sugar, and bake. My mom called it bakie
Indulge my good woman! You are my role model! Bahahaaa indeed!!!
Susann…you have me dyyyyyyingggg over here! Love it!
I’m sorry…did you suggest that I might share these lovely drippy peanut butter cookies? No,no, I would have to keep them all for myself!
Sweet glory I think I love you.
oh my god.
So…We’re going to replace the peanut butter with Nutella right quick…
Replace the peanut butter with Nutella??? Are you crazy? Combine them!
Use the nutella to make a pie crust.
OMG you are a genius!. Nutella crust with peanut butter fillin!!!!!!! Yum Yum
Ohhhhhh Yeah!!!! Nutella!
Have you tried the Nutella Peanut Butter?
There are no words. Other than…Must. Go. To. Store. Now!
You are now my daughter’s best friend…yay for peanut butter!
Hello dear Amy! Came by to say hello. As always you have just the yummiest cookies ever!! Hope all is well… glad to see you doing so well.
All the best ~ Sharon and Denise @BeBetsy
(launching a dessert site soon and hope you’ll come – easy link, opens your blog post… yep!) XO
Hey Sharon and Denise…how are you? Thank you so much, I’d love to be involved with your dessert site, sounds like fun! Thank you so much! 🙂
can splenda be used instead of sugar?
Yes! 🙂
Then I’m in !! I’m diabetic so Splenda is a must. Can’t wait to make these. And the grandson doesn’t like peanut butter unless it’s covered in chocolate.
You could do this with Reese’s Peanut Butter Cups instead of peanut butter. Yum, yum yum.
I’m not sure I could make these. I mean, I’d sit and hoard every single one of them and eat them all at once! LOL
Can homemade pie crust be used? More cookies w/ larger pie crust surface of a homemade recipe.
For sure. 🙂
I can definitely do this with dulce de leche or some raberry jam. I cant do peanut butter.. Thankyou so much for the idea
my peanut butter wasn’t gooey. 🙁
Add more next time and eat warm..lol! 🙂
Mine weren’t either, at all…in fact WAY dry….I followed it to a T..2cups of PB…..Bummer
Did you use natural peanut butter? It is the peanut oil in natural peanut butter that makes it gooey.
I used regular PB but it had oil on the top.
LOVE the idea of Caramel or a good Fruit Spread
I’m so disappointed! I made these this evening and was so excited but the results were awful. My peanut butter became solid rather than liquid, regardless of following these directions precisely 🙁 I even had them in there about five minutes longer than recommended, what went wrong?
The only thing I can think of is that maybe the peanut butter is different. So sorry, maybe you can enjoy them anyway.. 🙁
Did you use natural peanut butter. If it is not “real” natural peanut butter it wont work. The peanut oil in the natural peanut butter is what makes it gooey.
I just made homemade pie crust. It was for double pie, but just using single. So I have leftovers. Will that work? Also, can I use Splenda granular rather than sugar or a blend of sugar and Splenda?
My boyfriend wants to try this cookies! 😀
It’s a brilliant idea, thanks! 🙂
These sound incredible! I think I’ll be making a last minute batch for my mom for Mother’s day tomorrow 🙂
I want to make these for my mom for mothers day, but I have a question. Will they still taste good if they sit for a bit and the peanut butter hardens? Or could I possibly have people throw them in the microwave for a few seconds before they eat them?
They will only be lava-like immediately out of the oven. Warming them before serving is a good idea, but be careful with the microwave, it could make them mushy. A low oven should work. 😉
My kids are making these for me for Mother’s Day. Yum!