Though this is PB Crisps #3, it’s attempt five. Attempts three and four were utterly frightening, so I returned to version #2 and tweaked it a little. By “a little,” I mean “a little,” so they still look like this:

And, due to a few requests, I shall now share the current state of the PB Crisp Recreation Recipe!

For cookies:

2T unsalted butter

1/4 C powdered sugar

1 egg white

1 t vanilla

a pinch of salt

2 graham crackers, finely crushed

1 T all-purpose flour

Pre-heat oven to 375 degrees. Lightly grease a cookie sheet. Find some sort of handle (on a spatula, spoon, rolling pin) that you will use to shape the cookies and have it handy!

Melt the butter. Whisk in powdered sugar, a little at a time, then add egg white, vanilla, and salt. Stir in graham cracker, then add flour. Mix well.

Drop by the teaspoon onto the greased cookie sheet, 2-3 at a time. Spread each cookie thin. Bake 3-4 minutes, depending on the crispiness your tongue desires.

Working quickly, remove hot cookies from the sheet and shape around your chosen utensil. Hold shape for a few moments until cookies begin to harden. Set aside to cool. I like to roll the bottom side of the cookie to the outside, personally.

Makes about 12 cookies.

For filling:

Peanut butter

Powdered sugar, sifted

Heavy whipping cream

Whip peanut butter, powdered sugar, and cream together to taste. I’m guessing here, but I think about 3/4 C of peanut butter should do it.

Use a pastry bag with a wide tip to fill the cookies.

Give ’em a try, and let me know if you find ways to make them better, ok? 🙂

ETC

PS–they still get soggy pretty darn quickly here in Florida, so be prepared to eat them quickly if you have high humidity!