Peanut Butter Cookie Logs
Serves: 40 cookies
 
Ingredients
  • 1 cup no-sugar-added smooth peanut butter
  • 1 large egg
  • 2⁄3 cup granulated sugar substitute*
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon vanilla extract
  • 1⁄4 teaspoon fine sea salt
  • Peanut Butter–Cream Cheese Topping (recipe follows)
  • Garnish: chopped, salted, roasted peanuts
Instructions
  1. Preheat oven to 325°. Line a rimmed baking sheet with parchment paper.
  2. In a large bowl, beat together peanut butter, egg, sugar substitute, baking soda, vanilla extract, and salt with a mixer until smooth and dough holds its shape, 2 to 3 minutes. (Dough will be thick.)
  3. Transfer dough to a large cloth pastry bag fitted with a 1⁄2-inch round piping tip (Wilton #1A or Ateco #806). Pipe dough (squeezing bag with force for dough to come out) into approximately 40 (1 1⁄4×1⁄2-inch) dough logs onto prepared baking sheet. Using fingers, gently press down on dough logs until they are 3⁄4-inch wide. Freeze for 10 minutes.
  4. Bake until cookies are set, 8 to 10 minutes. Let cool completely.
  5. Place Peanut Butter–Cream Cheese Topping in a piping bag fitted with an open-star tip (Wilton #21). Pipe topping in swirls onto cooled cookies. Garnish with peanuts, if desired. Serve within 2 hours.
Notes
*We used Swerve Granular sugar replacement.

Make-Ahead Tip: Cookies can be baked a few weeks in advance, cooled completely, placed in an airtight container, and frozen. Let thaw at room temperature before piping with topping.
Recipe by TeaTime Magazine at https://teatimemagazine.com/peanut-butter-cookie-logs/