Chocolate & Peanut Butter Cream Cookie Sandwiches
Blog post
Chocolate Cookie Ingredients:
Makes approximately 18-24 cookies.
12 oz. bittersweet chocolate (60% cocoa)
4 Tbsp unsalted butter
1/3 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp kosher salt
3/4 cup granulated sugar
2 eggs
2 tsp vanilla extract
Turn oven on to 350 degrees.
To make the Chocolate Cookies
1. Create a double boiler (cook pot filled with water and heat proof glass bowl sitting on top) to melt the chocolate. Add the butter and stir until the chocolate is melted and stir to combine. Set aside to cool.
2. In a medium size bowl combine the flour, baking powder, and salt. Set aside.
3. Using a stand mixer, combine the granulated sugar, eggs, and vanilla. Beat on medium-high speed for 5 minutes until pale in color and airy.
4. Remove the bowl from the mixer and slowly add the warm chocolate while stirring with your other hand. You want to temper the eggs so they don't curdle in the egg mixture (scrambled eggs is not what you want to do here). Once all of the chocolate mixture has been added to the egg/sugar mixture, gently fold in the flour mixture and stir until combined.
5. Refrigerate for about 10-15 minutes while your oven is warming up to 350 degrees.
6. Line a sheet pan with parchment paper and spoon a heaping tablespoon of chocolate mixture. Depending on the size of your cookies you'll make between 18-24.
7. Bake for approximately 12-14 mins. They are done when the edges have a little resistance and feel slightly firm.
Peanut Butter Cream Ingredients:
3/4 cup creamy peanut butter
1/2 cup confectioners sugar
4 Tbsp unsalted butter
1/2 tsp kosher salt
2 Tbsp heavy cream
To make the Peanut Butter Cream
1. In a stand mixer combine the peanut butter, confectioners sugar, butter, and salt and beat on medium speed for about 3 minutes until the mixture is light and fluffy.
2. Add the heavy cream and beat until incorporated.
3. Once the cookies are cool spread the cream on one side of a cookie and top with another to make the cookie sandwiches.
Recipe inspired by Elisabet der Nederlanden from Holiday Cookies
Chocolate Cookie Ingredients:
Makes approximately 18-24 cookies.
12 oz. bittersweet chocolate (60% cocoa)
4 Tbsp unsalted butter
1/3 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp kosher salt
3/4 cup granulated sugar
2 eggs
2 tsp vanilla extract
Turn oven on to 350 degrees.
To make the Chocolate Cookies
1. Create a double boiler (cook pot filled with water and heat proof glass bowl sitting on top) to melt the chocolate. Add the butter and stir until the chocolate is melted and stir to combine. Set aside to cool.
2. In a medium size bowl combine the flour, baking powder, and salt. Set aside.
3. Using a stand mixer, combine the granulated sugar, eggs, and vanilla. Beat on medium-high speed for 5 minutes until pale in color and airy.
4. Remove the bowl from the mixer and slowly add the warm chocolate while stirring with your other hand. You want to temper the eggs so they don't curdle in the egg mixture (scrambled eggs is not what you want to do here). Once all of the chocolate mixture has been added to the egg/sugar mixture, gently fold in the flour mixture and stir until combined.
5. Refrigerate for about 10-15 minutes while your oven is warming up to 350 degrees.
6. Line a sheet pan with parchment paper and spoon a heaping tablespoon of chocolate mixture. Depending on the size of your cookies you'll make between 18-24.
7. Bake for approximately 12-14 mins. They are done when the edges have a little resistance and feel slightly firm.
Peanut Butter Cream Ingredients:
3/4 cup creamy peanut butter
1/2 cup confectioners sugar
4 Tbsp unsalted butter
1/2 tsp kosher salt
2 Tbsp heavy cream
To make the Peanut Butter Cream
1. In a stand mixer combine the peanut butter, confectioners sugar, butter, and salt and beat on medium speed for about 3 minutes until the mixture is light and fluffy.
2. Add the heavy cream and beat until incorporated.
3. Once the cookies are cool spread the cream on one side of a cookie and top with another to make the cookie sandwiches.
Recipe inspired by Elisabet der Nederlanden from Holiday Cookies
Comments
Post a Comment