Another variation of a sugar cookie,  this time with peanut butter.  And chocolate frosting instead of melted milk chocolate.  These are nice and thick and sweet!

Remember to scoop your flour from your flour bag into your measuring cup so you get the right amount.  I also recommend chilling the individual doughs for a few hours so they spread less.  And preheat your oven before baking.

• Ingredients list
• 1/2 cup butter, softened
• 2 tbs vegetable oil
• 1/2 cup peanut butter
• 1/2  cup plus 2 tbs sugar
• 1/4 cup plus 2 tbs powdered sugar
• 1/4 tsp baking soda
• 1/4 tsp cream of tartar
• 1/4 tsp salt
• 1 tsp vanilla
• 1 egg
• 1 tbs greek yogurt
• 2 3/4 cups flour
• Extra sugar

Direction – in a bowl, cream butter, peanut butter, sugar, vegetable oil, and powdered sugar.  Mix in cream of tartar, salt and baking soda.  Add egg, vanilla and Greek yogurt.   Blend in flour.  Scoop out 1/4 cups of dough.  Roll into a ball.  Spray the bottom of a drinking glass with cooking spray and slightly flatten dough ball.  Sprinkle with extra sugar.  Chill a few hours.   Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.  Stagger cookies on sheet.  Bake 10 minutes, no longer.  Cool completely.

• Frosting ingredients list
• 1/4 cup butter, softened
• 1/2 tbs greek yogurt
• 1 cup powdered sugar
• 3 tbs unsweetened baking cocoa
• 2 tbs heavy cream
• 1 tsp vanilla

Directions – in a bowl, mix butter, Greek yogurt, powdered sugar and cocoa.   Add heavy cream and vanilla.   Frost cookies.  Store in covered container in fridge to firm up. 

Thanks so much for stopping by today!