Guess who is in town visiting! My little niece Vivienne and my brother and sister in law! Right now I’m currently listening to her bawl her face out in the other room, so sad. Poor kid doesn’t know how to just chill out and fall asleep. This week’s recipe comes from the book “The Craft of Baking” by Karen DeMasco and Mindy Fox. I’ve made a few things out of it before, like the front cover picture recipe – Lamington Cupcakes. Man they are amazing. They are cupcakes dipped in chocolate and rolled in toasted coconut. I’ll have to put those up here sometime…
Peanut Butter and Chocolate are one of my absolute favorite combinations so of course I had to try this one.
Before you start assembling these guys, make sure they’re actually cooled. I know you’re probably like, oh whatever it’s good enough. It’s not! Trust me, I tried. Totally fell apart. Go learn about this awesome documentary I watched the other night, No Impact Man. Great environmental documentary, highly recommend.
Peanut Butter Sandwich Cookies with Milk Chocolate Filling
From “The Craft of Baking” by Karen DeMasco and Mindy Fox
Ingredients for Cookie:
1 3/4 cups unbleached flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
6 tablespoons butter, room temp
1/2 cup + 1 tbs dark brown sugar
3/4 cup + 1 tbs confectioners’ sugar
1/2 cup creamy peanut butter
1/2 cup vegetable oil
1 1/2 tsp pure vanilla extract
1 large egg
Directions for Cookie
1. Preheat oven to 350 degrees F. Line two baking sheets with Silpats (or parchment paper if you dont have them)
2. Sift together flour, baking powder, baking soda, and salt.
3. In a bowl of an electric mixer with a paddle attachment, beat the butter, brown sugar, and confectioners sugar on medium-high until light and fluffy (2 mins- ish)
3. Add peanut butter. Scrape down sides when needed.
4. Slowly add in oil, vanilla, and egg and beat until just combined.
5. Add flour mixture, beat until just combined.
6. Lightly flour your hands and roll the dough into balls about 1/2 inch in diameter. Place them about an inch apart on the cookie sheet. Bake for 12 minutes, or until cookies are brown on the edges. (Mine were done at 10 mintues, so make sure you check them early). Transfer to wire racks and let cool COMPLETELY.
Ingredients for Filling
6 oz milk chocolate, roughly chopped
1/2 cup creamy peanut butter
1/4 cup confectioners sugar
3/4 cup heavy cream
Directions for Filling
1. Combine chocolate, peanut butter, confectioners’ sugar, and salt in am edium bowl.
2. In a small saucepan, bring cream to a boil. Then pour over the chocolate mixture and stir with a spatula until chocolate is completely melted.
3. Make an ice bath (see pictures above), to cool off the filling so it is at room temperature – aka spread able.
Thank you guys for being so supportive of me. I started this blog to keep track of my baking adventures and I’m glad that its brought some smiles into your lives too. 🙂