August Cookie Carnival is upon us and I’ve got a great cookie to share although I didn’t totally follow the recipe we were given. The original recipe is for Sweet Banana Peanut Butter Cookies found on Canada’s Food Network site. I opted not to make the banana filling and went with a chocolate filling instead.
The cookies are a basic crisscrossed peanut butter cookie that bake up chewy and flat, perfect for making them into a sandwich cookie. I made a few slight changes to the recipe, I used Bestlife Buttery Baking Sticks instead of butter. I used an all natural/organic peanut butter and I used whole wheat pastry flour. All of that makes these cookies healthy, right? ;)
Peanut Butter Sandwich Cookies with Chocolate Filling, by Katrina, Baking and Boys!
1/2 cup Bestlife Buttery Baking Stick (no hydrogenated oils, less fat than butter), you could also just unsalted butter, room temperature
1/2 cup granulated sugar (100 grams)
1/2 cup brown sugar (110 grams)
1 large egg, room temperature
1 teaspoon vanilla extract
1/2 cup all natural peanut butter (use any peanut butter you’d like) (128 grams)
1 1/2 cups whole wheat pastry flour (all purpose flour is fine, too) (180 grams)
1 teaspoon baking soda
1/4 teaspoon salt
turbinado sugar (Sugar in the Raw), for the tops of the cookies (regular sugar would work fine, too)
Preheat oven to 350 degrees. Line baking sheets with parchment paper. Set aside.
Cream together butter and both sugars until pale and fluffy, about 3 minutes. Beat in egg and vanilla. Scrape sides of bowl. Stir in peanut butter. In a small bowl, combine dry ingredients (flour, baking soda and salt) and whisk to combine. Add to peanut butter mixture and stir or beat just until blended. Drop by tablespoonfuls onto baking sheet and crisscross them with a fork dipped in turbinado sugar (once the fork has been pressed into some dough, the sugar will start sticking to the fork). Bake for 9 minutes, until cookies begin browning around the edges. Let cool on baking sheet for a couple minutes, then remove to wire racks to cool completely.
4 ounces dark chocolate (I used Ghir. 60% chips)
4 tablespoons heavy cream
2 cups powdered sugar
pinch of salt
1/4 teaspoon vanilla extract
1 tablespoon milk
Heat the cream in a microwave safe dish in 20 second intervals in the microwave until almost boiling. Pour the hot cream over the chocolate in a large bowl. Let sit for a minute. Stir the melting chocolate in with the cream with a spoon slowly until they are incorporated together. Add the powdered sugar, salt and vanilla and stir to combine. Add milk as needed for the smooth consistency you’d like.
Dollop half the cookies with the filling and top with another cookie, pressing down until the filling comes to the sides of the cookies.
Really, is there a better combination than chocolate and peanut butter?
Join in the Cookie Carnival fun. Just baking and sharing a new cookies once a month!