I love homemade peanut butter cookies with the little fork marks on top. And those puffy ones with the hershey kiss plopped in the center. Those are the best honestly. But when I bake I’m always looking for ways to make classic flavors and recipes conform to my rather strict visual standards. I like things to have a consistent, clean shape and tidy edges. I especially like to make things one level fancier than is necessary. These yummy peanut butter sandwich cookies do just that.
To get tidy edges I decided to roll out and cut my dough with a square cutter. I like using square cutters because you can really fit a lot of cookies in without wasted space and a lot of re-rolling, which can make the dough tough and dry. The crowning touch here was the pumpkin seed pattern embossed on the top with my special rolling pin. (there are some really cool designs in this Etsy shop, so many designs to choose from!). I was concerned when the cookies came out looking very puffed and the pattern had disappeared. But after cooling on the tray for a few minutes it reappeared like magic. I experimented a bit and found that the colder the cookies are when you put them in the oven, the more distinct the pattern will be.
The cookies themselves are soft and a little chewy. If your cookie is too crunchy, the soft filling gets squished out the sides. No bueno. The filling is the same chocolate ganache used in classic french macarons. I used semisweet chocolate chips (I prefer Nestle for budget and availability), but you could substitute any fancy chocolate you want.
The ganache has to cool for awhile so I usually make the filling the day before I need the cookies. I like breaking up baking tasks over a few days, it makes it feel less like a chore and more like a little retreat. But if you’re in a hurry you could also pop the filling into the fridge. Just make sure to check it every 15 minutes because if it gets too hard, it’s difficult to go back. The finished cookies should be refrigerated in an airtight container until ready to serve to keep the filling nice and firm.
Peanut Butter and Chocolate Sandwich Cookies
These soft peanut butter cookies are embossed with a pattern on top and filled with rich chocolate ganache. The perfect cookie for chocolate-peanut butter lovers. If you don't have an embossing rolling pin, a regular pin will do just fine.
To Make Ganache:
Heat cream in a small saucepan until the edges are bubbling but it is not boiling. Turn off heat and pour in chocolate chips adjusting to make sure the cream is covering the chips. Put the lid on and wait 5 minutes.
Stir the mixture until smooth and then allow it to cool for approximately 3 hours, or until it is a spreadable consistency.
I don’t usually dress up for halloween. There was a Bridezilla costume in 2014 that involved a thrift-store wedding dress, blond wig and a t-rex mask, but that’s the exception, not the rule. But I love making Halloween cookies. The kids always get really into it and it’s the project that reminds me that all the fun holiday baking is just around the corner. I usually try to keep things simple, using the same basic sugar cookie recipe I use for all of my holiday-themed cookies (like these bunnies). These don’t require any piping tips or fancy techniques, you can make them with supplies from your grocery store’s baking aisle. Continue reading “Black and White Halloween Cookies”
Despite my own personal views, apparently cupcakes are not the solution to every problem. Sometimes you need to bake something for a brunch, for a potluck, or for a weekend treat and for some reason cupcakes just won’t work. Sigh. You don’t have to like it, but you do have to have a go-to, delicious, and simple recipe that will still get rave reviews. This is it. Plus, they have fruit in their name, so I’m thinking they’re probably very healthy. Continue reading “Blackberry Bramble Bars”