12 April, 2014

Another Cookie Kind Of Day

It has been a whirlwind of a winter but, there is no substitute for great comfort food.  In the winter this means one of two things to me, cookies or something with bread...bread pudding or caramel rolls.  But, since I have a hard time getting the Sprout to eat anything but plain "Momma bread" with a smidge of butter or toasted with garlic olive oil, I don't often dip my toe into the water to see if his tastes have evolved and he is willing to try them.

Peanut butter and chocolate....one of the most common pairings in desserts, candies, and cookies.  Really, there is a reason that it is that common...just like there is a reason for almost every stereotype on the planet...it is because there is truth in it.  The savory peanut butter can more than hold its own against the sweetness of chocolate.  The perfect battle taking place in your mouth where YOU are the lone victor.  Yes people...let's make some cookies.  Sandwich cookies!

PB&C 'Wich Cookies

Cookies
2 1/2 c. organic creamy peanut butter
1 1/2 c. organic brown cane sugar
1 tsp. baking soda
2 large organic brown eggs, at room temperature
2 tsp. vanilla extract or paste

Filling
10 oz. organic milk chocolate 
1/2 c. organic unsalted butter, cut into 8 T. pats

Preheat oven to 350 F.

In a large bowl combine the peanut butter, brown sugar, and baking soda. Beat on medium speed until combined, about 1 minute. Add the eggs and vanilla and mix briefly just until combined.

Use a small cookie scoop (I used my small PC scoop) to portion the dough onto the baking sheets, leaving about 1-2 inches between them. Bake, one sheet at a time, until the edges of the cookies are set and the centers are puffed and cracked, about 10-11 minutes.

Transfer the baking sheet to a wire rack and let the cookies cool for a few minutes before removing them to the rack to cool completely. Repeat with remaining dough.

To make the filling combine the chocolate and butter in a microwave-safe bowl for 30-second bursts on 50% power, stirring in between each, until the mixture is melted and completely smooth OR go the safer route and use the double boiler method.  Let the chocolate stand for 20-30 minutes, or until the mixture has cooled and thickened slightly.

To assemble match your cookies in pairs by size. Spread a few teaspoons of the filling onto the flat side (bottom) of one cookie of each pair. Sandwich the cookies together, pressing the filling to the edges. Set the sandwiches aside for about 20-30 minutes to allow the filling to set completely. Store in an airtight container at room temperature.  It will make about 25-30 cookie sandwiches depending on how big you made your portions of cookie dough.



I've made these multiple times, in multiple ways and I have to say that with milk chocolate they are best and definitely taste better when NOT dairy free.  I also made sure this time that I whacked the pan of cookies on the top of the stove before I set them on the cooling racks.  It makes the cookies fall and as they continue to bake on the sheet they stay flat and are MUCH easier to eat than when the cookie is puffed up.  The cookies also seem to stay moist LONGER when they've been smacked and fall into thin wafer like cookies than when you allow them to stay puffed and thick.  The Mister thoroughly enjoyed them with dairy and using milk chocolate rather than any other kind.  I preferred them best this way as well.  They are a winner!  If there are peanut allergies, NO problem this would taste FABULOUS with almond butter or macadamia butter.  Oh!...yes...they sure would!  Have fun...and try not to eat them all by yourself.  Sharing is caring...