Friday, June 6, 2008
Peanut butter and chocolate...Does it get any better?
For Christmas, my husband ordered me several subscriptions to cooking magazines. One of my favorites is the Everday Food magazine from Martha Stewart. I found this recipe in the June 2008 issue. These cookies were a nice little treat, very creamy texture and they store well in an air tight container.
Chocolate Peanut-Butter Sandwich Cookies (Everyday Food June 2008 - Yield 15)
1 cup all-purpose flour (spooned and leveled)
1/4 teaspoon baking soda
1/4 teaspoon salt
4 ounces semisweet chocolate, chopped
2 tablespoons heavy cream
1/2 cup (1 stick) unsalted butter, room temperature
1/3 cup creamy peanut butter
1/3 cup packed light-brown sugar
Preheat oven to 350 degrees, with racks in upper and lower thirds. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
Make filling: Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water; stir frequently until almost melted. Remove from heat; stir until completely melted. Stir in cream; set aside to cool and thicken, about 30 minutes.
Meanwhile, using an electric mixer on high speed, beat butter, peanut butter, and sugar in a large bowl until light and fluffy. Reduce speed to low; add flour mixture, and mix just until blended (do not overmix).
Drop dough by heaping teaspoons onto two baking sheets, about 1 1/2 inches apart. With the bottom of a damp glass, lightly flatten each mound of dough into a 2-inch round. Bake until golden around edges, 12 to 14 minutes, rotating sheets halfway through. Transfer cookies immediately to a wire rack to cool completely.
With a small offset spatula or table knife, spread bottom of half the cookies with 2 teaspoons filling each; sandwich with remaining cookies, pressing gently to spread filling to the edge. Let set for 15 minutes before serving.