Cookies are one of those things that are crowd pleasing and simple to put together. I get a craving for chocolate chip cookies every so often and soon after that, they are available for consumption. There are so many varieties and variations of chocolate chip recipes. Since peanut butter and chocolate go perfectly together, I decided to make a peanut butter chocolate sandwich cookie. A buttery peanut butter cookie with chopped milk chocolate. They melt in your mouth. I piped a milk chocolate peanut butter ganache into the middle and voila! Perfect little snack to curb the cookie craving.
You will be able to get these sweet little cookies at SAVOUR in Ballard. I'm honored to be supplying them with another treat this week. So stop by if you are in the neighborhood or make a special trip if you're not. They are located at 2242 Market St. in Ballard.
Cookies, adapted from Epicurious (makes about 2 dozen, depending on the size of your scoop)
* 1 3/4 cups all purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon coarse kosher salt
* 1/2 cup plus 1/3 cup powdered sugar
* 1/2 cup plus 1 tablespoon (packed) dark brown sugar
* 6 tablespoons (3/4 stick) unsalted butter, room temperature
* 1/2 cup creamy peanut butter (use regular peanut butter, not natural or fresh)
* 1/2 cup vegetable oil
* 1 1/2 teaspoons vanilla extract
* 1 large egg
* 8 ounces milk chocolate chopped
* 3 ounces milk chocolate, chopped. Chocolate ranges in price so pick the one
* 1/4 cup creamy peanut butter
* 2 tablespoons powdered sugar
* 1/4 teaspoon coarse kosher salt
* 6 tablespoons whipping cream
Make the cookies:
Preheat oven to 350°F.
Whisk together the flour, baking powder, banking soda, kosher salt in a small bowl and set aside.
Using electric mixer, beat powdered sugar, dark brown sugar, and butter in large bowl to blend.
Add peanut butter; beat until creamy. Beat in vegetable oil and vanilla extract, then egg. Add the dry ingredients; mix just until blended. Stir in chopped chocolate.
Drop cookie dough by level tablespoonfuls onto ungreased baking sheets, spacing about 1 1/2 inches apart. Bake cookies until puffed and golden brown, about 12 minutes. Cool slightly BEFORE transferring to a cooling rack. If you transfer too soon the cookies will fall apart. They need to set for a minute or two.
Make the filling:
Place chocolate, peanut butter, powdered sugar, and kosher salt in medium bowl. Bring whipping cream to boil in heavy small saucepan. Pour hot cream over chocolate mixture; stir until mixture is melted and smooth. If the mixture isn't getting smooth (due to bigger chunks of chocolate) put the mix over a pan of simmering water to get it melted. Chill until filling is thick and spreadable, about 1 hour.
You can spread the chocolate between the cookies with a spoon. I used a piping bag with a small start tip to pipe it onto one cookie and topped it with another cookie. The filling melds with the cookie and it's a wonderful combination of cookie and ganache.