Sunday, 8 January 2012
I just love to take recipes that are familiar and well known, and then adding a little twist to them, just to make them that little bit scrummier. (Are you tired of that word yet? How about moreish???)
Anyways, peanut butter cookies. Nothing out of the ordinary there. I mean how can you improve upon perfection??? Crisp peanut butter cookies, stogged full of peanut butter flavour . . . a crisp sugar coating . . .
How two of those perfect little babies, sandwiched together with melted chocolate???? mmmm . . . oh so good. Especially with a nice cold glass of milk.
Perfect. Lunch box goodies. You can't get much better than this!
Well . . . you could spread single cookies with melted chocolate and then sprinkle them with chopped peanuts . . .
But, I didn't show you this did I??? shhhh . . . mum's the word. I didn't do this. I didn't eat them all up either. uh uh . . . wasn't me.
*Chocolate Filled Peanut Butter Cookies*
Makes about 18 double cookies
Classic cookie with a delicious twist! Bet you can't eat just one! Perfect with an ice cold glass of milk!
175g of plain flour (1 1/4 cups)
3/4 tsp baking soda
1/2 tsp salt
4 TBS unsalted butter, softened
200g peanut butter (3/4 cup)
(don't use natural peanut butter)
125g of dark soft brown sugar (3/4 cup packed)
1 large free range egg
1 tsp vanilla
Demerara sugar for rolling (turbinado)
6 ounces chocolate chips (1 cup)
Preheat the oven to 190*C/375*F/ gas mark 5. Line a couple baking sheets with parchment paper. Set aside.
Cream together the butter and peanut butter, until well mixed. Add the brown sugar and cream together until light and fluffy. Beat in the egg and vanilla. Sift together the flour, soda and salt. Stir into the creamed mixture until all the ingredients are well mixed, making sure you scrape up from the bottom of the bowl.
Put the demerara sugar in a small bowl. Scoop out the dough and shape into 1 1/2 inch balls. Roll each ball into the demerara sugar and then place onto the baking sheets 1 1/2 inches apart. Using a fork press the balls flat, first pressing one way and then again diagonally from the first marks. It will or should look like little squares. Repeat until all the dough has been used.
Bake for about 10 to 12 minutes, until golden brown and set. Remove from the oven and allow to cool on the pan for 5 minutes before scooping off onto a wire rack to finish cooling completely.
Place the chocolate chips in a bowl and melt in the microwave, following package directions. Sandwich two cookies together with a bit of the melted chocolate in the middle. Allow to set before eating. Store in an airtight container.
Over in The Cottage today, an amazing Chocolate Mint Snacking Cake . . . another tasty treat from my Big Blue Binder.