I’m slowly picking up the baking momentum again. Its making me extremely happy 🙂
The original plans was to make Chocolate Eclairs but I realized that I had shifted all my pastry baking utensils to my new place so after shifting through my book in search for something to make with my awesome lactose-free heavy cream, I landed on The Peanut Butter Sandwich Cookie in my newest cookbooks, Butter Baked Goods by Rosie Daykin.
I made them a bit late on Sunday night so I ended up making the filling and putting it in the fridge to compile on Monday morning. Here’s how the final product looked like:
Here is the recipe from the book:
Makes 12 sandwich cookies
2 1/4 all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
1 cup smooth peanut butter
3/4 cup granulated sugar
3/4 cup dark brown sugar
1 large egg
1 tsp pure vanilla
1 cup smooth peanut butter
1/2 cup butter, room temperature
2 cups icing sugar
1/2 cup heavy cream
1. Preheat the oven to 350F.
2. Onto a large piece of parchment paper, sift together the flour, baking soda and salt. Set aside.
3. In a stand mixer fitted with a paddle attachment, cream the butter and peanut butter on medium to high speed until well blended. Add the granulated and dark brown sugars and continue to cream until light and fluffy.
4. Add the egg and beat briefly. Scrap down the sides of the bowl. Add the vanilla and beat again to combine. Scrape down the sides of the bowl again.
5. turn the mixer to low and ad the dry ingredients and mix until fully combined.
6. Use the ice cream scoop to drop 24 equally sized portions of dough onto the prepared cookie sheets, about 1 1/2 inches apart. Hold your three middle fingers together and press down on the top of each to make slight indentations across the top.
7. Bake in the preheated oven for 15 to 17 minutes or until the cookies are lightly golden brown around the edges.
8. Remove from the oven and transfer the cookies to wire racks to cool completely.
9. Meanwhile, prepare the filling: In a stand mixer fitted with a paddle attachment, cream the peanut butter and butter on medium to high speed until light and fluffy. Add the icing sugar and continue to cream until well combined.
10. Turn the mixer to low and slowly add the cream. Gradually increase the speed of the mixer and continue to beat until the mixture is smooth and creamy.
11. When the cookies have cooked, turn 12 of them bottom side up. Spoon 2 heaping tablespoons of filling onto each. Place the remaining cookies on top and press down lightly until the butter cream has spread to the edges of the cookies.
This cookie here took a long time to make. Its a two step deal because of making the cookies first and then making the filling then compiling but I’d say that the end result is worth it because its quite rare but I ended up with something very similar to the picture in the book. The only thing was that I think that my cookies should have been in there for even less than 15 minutes because mine are on the crunchy side.
Also very rare is that there are no modifications to this recipe. My heavy cream was lactose-free so that I could eat it and the only modification was that for the filling I halved the sugar because I’m not one to like the over sweetness of these cookies.
To me, these tasted great but still on the sweet side where I wouldn’t eat a lot of them. I barely could finish one because I made them so big. However, level of sweetness varies. My boyfriend thought they were perfectly balanced and ate one and even the part I couldn’t finish. If I were to do this again, I’d definitely lessen some sugar in the recipe or maybe change it to brown sugar completely.
Are you a fan of peanut butter? What do you think of these peanut butter sandwiches?
P.S. I have lots of rhubarb soon to be harvested in my yard so I’ll be baking immense amounts of that probably, drop in the comments some suggestions please 😉