Friday, 24 October 2014

Chocolate Peanut Butter Cookies

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

The last time I baked with peanut butter was when I made these. A cousin, with a nut allergy, managed to eat a slice thinking it was something else - chaos.
Needless, to say, I've kind of avoided baking with peanut butter since - that is until now.
After a Sunday morning cookbook session, I decided to bake these Chocolate Peanut Butter Cookies. And, I was not disappointed. They are every peanut butter lover's dream - peanut butter cookies sandwiched together with a rich chocolate peanut butter filling. Just don't cut the cookies as thick as I did, and they'll be perfect with your mid-morning coffee.

Peanut Butter, previously: Chocolate and Peanut Butter Cake SlicesPeanut Butter and Chocolate Chunk CookiesSweet and Salty Chocolate Bars 

A Simple List of Ingredients:

1. Unsalted Butter
2. Smooth Peanut Butter
3. White Sugar
4. Light Brown Sugar
5. An Egg
6. Plain Flour
7. Bicarbonate of Soda
8. Salt
9. Dark Chocolate

Bismillah, let's begin!

First, gather up all your ingredients. I wish I did this full ingredients picture for all my recipes but sometimes, actually, usually all the time, I'm not that organised.

Into a bowl, place 115 grams Unsalted Butter, at room temperature.

Give it a beat until creamy.

Add 225 grams Smooth Peanut Butter, at room temperature.

Beat until well combined.

Pour in 100 grams White Sugar.

And, 95 grams Light Brown Sugar. This is the packed kind not demerara but I'm sure that it won't make a difference. I hope.

Beat again - I'm using the paddle attachment, by the way.

Crack 1 Large Egg.

And, plop it into the bowl.

Beat again until smooth.

Mix together 250 grams Plain Flour, 1/4 teaspoon Bicarbonate of Soda and 1/4 teaspoon Salt, and add to the bowl.

Mix on a low speed until combined.

Divide the mixture between two sheets of cling-film. It will be quite crumbly, but don't worry.

Form into two logs and wrap up. Chill in the freezer for 30 minutes until firm.

Whilst the dough chills, it's a good idea to make the chocolate peanut butter filling. 

Into a heatproof bowl, place:
3 tablespoons Smooth Peanut Butter
30 grams Unsalted Butter
Pinch of Salt

And, 230 grams Dark Chocolate.

Place the bowl over a pan of simmering water and let everything melt together. Once melted, stir and take off the heat. Cool and then chill until thick but spreadable.

When it's time to bake the cookies, take the logs out of the freezer. Preheat the oven to Gas Mark 4 or 180 degrees or 160 degrees fan.
Grease and line two baking trays.

Unwrap the dough, and slice into approximately 0.5cm slices.

I sliced mine a bit too thick but it was ok. 

Place the cookies onto the baking trays.

Leave a little gap between each cookie.

Bake for 10-12 minutes.

Once baked, they should be puffed and faintly golden around the edges.

Leave them to cool on the tray for 10 minutes.

Then, cool completely on wire racks.

Once completely cool, it's time to assemble them!

Put the cookies into pairs, and spoon or pipe a teaspoon of the chocolate filling onto one of the pairs.

Sandwich the pairs together.

Enjoy the cookies with a cup of hot tea or coffee on a grey afternoon!

Full Written Recipe:

Chocolate Peanut Butter Cookies


Ingredients – makes approx. 15 cookies

For the Cookies
115 grams Unsalted Butter, at room temperature
225 grams Smooth Peanut Butter, at room temperature
100 grams White Sugar
95 grams Light Brown Sugar
1 large Egg
250 grams Plain Flour
¼ teaspoon Bicarbonate of Soda
¼ teaspoon Salt

For the Filling
230 grams Dark Chocolate
3 tablespoons Smooth Peanut Butter
30 grams Unsalted Butter
Pinch of Salt

Method

To make the cookies, into the bowl of an electric mixer, place the butter. Beat until smooth.

Add the peanut butter and beat again until well combined.

Pour in the white sugar and brown sugar, and beat again.

Add the egg, and beat.

In a separate bowl, mix together the plain flour, bicarbonate of soda and salt.

Add the flour mixture to the butter mixture, and mix on a low speed until combined.

Divide the mixture onto two sheets of clingfilm – it will be quite crumbly. Form into 2 logs and wrap with the clingfilm.

Chill in the freezer for 30 minutes or until firm.

Whilst the cookie dough freezes, make the chocolate filling. Place all the ingredients into a heatproof bowl, and put over a pan of simmering water.

Once melted and smooth, remove from the heat and let it cool. Chill in the fridge until it is thick but spreadable.

When the cookie dough is ready, preheat the oven to Gas Mark 4 or 180 degrees or 160 degrees fan.

Grease and line two baking trays.

Slice each log into approximately 0.5cm slices. Pop onto the baking trays, leaving a little gap between each, and bake for 10-12 minutes until puffed and faintly golden around the edges.

Let them cool on the tray for 10 minutes before moving to wire racks to cool completely.

Once the cookies are cold, put them into pairs.

Spoon about 1 teaspoon of the chocolate filling onto one of the pair, using either a teaspoon or piping bag.
Sandwich together, and continue with the rest.


Serve the cookies with tea or coffee for a delicious sweet-salty treat!

This Time One Year Ago:


This Time Two Years Ago:


Keep me in your duas, please,

Wasalaam!

2 comments

  1. Now I need only several things to be happy !
    Your kitchen, lots of money, peanut butter, house in the UK. Life would be so much better ! :)

    ReplyDelete

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