Monday, July 11, 2011

Finally....Peanut Butter Sandwich Cookies


When I sat down to write today's posting I couldn't figure out how to start things off.  I told the hubby that I was having trouble getting started and he blurted out "Cookie Burgers".  I think he was trying to say that these cookies are like burgers but with cookies instead of bread and icing instead of meat.  I shrugged him off, mostly because lately whenever I ask him what I should make for dinner he ALWAYS says burgers. So hearing the word burger from him automatically annoyed me.  Turns out his comment helped because I ended up having something to start with.

I have had these cookies in mind for almost a year now.  I finally decided that no matter what I would make them this weekend.  These cookies are very decadent, filling and packed full of calories. One serving gets you two cookies and a generous portion of peanut butter chocolate chip icing sandwich in the middle.  The cookie takes a little longer to put together than your average cookie but they are sure to impress and definitely deliver a great tasting treat.

Peanut Butter Sandwich Cookies
From Fine Cooking Magazine
For the cookies:
·         6 oz. (1-1/3 cups) all-purpose flour
·         2 oz. (2/3 cup) cake flour
·         1/2 tsp. baking soda
·         1/4 tsp. salt
·         6 oz. (12 Tbs.) unsalted butter, completely softened at room temperature
·         3/4 cup smooth peanut butter
·         1/2 cup sugar
·         1/2 cup firmly packed light brown sugar
·         1 tsp. pure vanilla extract
·         1 large egg
For the filling:
·         1-1/2 cups confectioners' sugar
·         3 oz. (6 Tbs.) unsalted butter, softened at room temperature
·         3/4 cup smooth peanut butter
·         3 Tbs. heavy cream
·         1/4 cup coarsely chopped roasted unsalted peanuts
·         1/4 cup coarsely chopped semisweet chocolate, or mini semisweet chocolate chips
Directions 
To make the cookies
1.       Heat the oven to 350°F. Line two baking sheets with parchment.
2.      In a medium bowl, sift together the two flours, baking soda, and salt. In the bowl of an electric mixer, cream the butter, peanut butter, and sugars with the paddle attachment until light and fluffy. Add the vanilla and egg; continue creaming until smooth and fluffy, about 3 min. with an electric mixer (longer by hand).
3.      Stir in the flour mixture by hand just until it's incorporated; don't overmix or the cookies will be tough.
4.      Drop heaping tablespoonfuls of batter, spaced about 2 inches apart, onto the lined baking sheets. With floured fingers, flatten each dab of batter into a 2-inch round. Bake until the cookies are puffed and golden, 12 to 14 min., rotating the baking sheets if needed for even baking. Transfer the cookies to a rack to cool.
While the cookies cool, make the filling
5.      In a small bowl, cream the confectioners' sugar, butter, and peanut butter until smooth. Add the heavy cream; continue creaming until smooth and fluffy. Stir in the chopped peanuts and chocolate.
To assemble
6.      Transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or a butter knife, spread a scant teaspoon of filling onto each turned-over cookie. Set another wafer on top of each filled cookie, pressing gently to spread the filling. Store sealed at room temperature or in the refrigerator.
ENJOY!

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I would love to hear what you think about what you've read on my blog. Let me know if you plan on trying or have tried a recipe....ENJOY!