Pb&b cloud cookies

10 servings
15 min
23 min
Very Easy


Number of serving: 10
4 large egg whites, at room temperature

1/4 teaspoon salt

3 cups confectioners' sugar, sifted

1 cup creamy peanut butter, at room temperature

2 tablespoons unsalted butter, at room temperature

3 tablespoons mashed ripe banana

1/4 teaspoon fresh lemon juice

1/2 cup salted peanuts, chopped


  • Position racks in the upper and lower thirds of the oven and preheat to 350°.
  • Line 2 cookie sheets with parchment paper.
  • Using an electric mixer, beat the egg whites with 1/8 teaspoon salt at medium-high speed until stiff peaks form, about 3 minutes.
  • Gradually mix in 1 1/2 cups confectioners' sugar and beat until thick and glossy, about 2 minutes. Fold in the peanut butter until just blended.
  • Using a 1-inch ice cream scoop, place 16 mounds of the cookie mixture evenly on each prepared cookie sheet.
  • Bake, switching and rotating the sheets halfway, until golden, 20 to 25 minutes.
  • Let cool slightly on the sheets, then, using a metal spatula, transfer to a rack to cool completely.
  • Meanwhile, using an electric mixer, beat the butter with the remaining 1 1/2 cups confectioners' sugar and 1/8 teaspoon salt on medium speed until fluffy, about 5 minutes.
  • With the mixer on low speed, beat in the banana and lemon juice.
  • Spread the banana frosting on the cooled cookies and sprinkle the peanuts on top.


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