Well, actually you have to do a bit more than that, but that's the general idea!
I always wished that I could use a magic spoon to take a bite out of each recipe book photo.
Is that odd? I mean the presentation looks fantastic, the recipe filled with all your favorites, and you just want it right.now.
Mmmm...."Kale Salad", sounds good, crunch, crunch, flip page, "Roasted chickpeas", interesting, munch, munch, turn, "Carnival Cookies", whoa, don't mind if I have two.
If you haven't ever experienced this phenomenon, then please disregard previous paragraph, and jump down to the good stuff. If this feeling plagues you every time you look at pinterest, a new cookbook, blog, website, magazine----whatever, I'm about to make your mouth water, your stomach rumble, your mind whirl with a fabulous recipe.
That makes me sound like a magician, but work with me, ok?
Think smooth dark chocolate
Well, that's all for today's post! Have a great weekend!
Oh, did I forget something? You wanted a recipe for those cookies I just described?
Well, I guess I could probably share it with you.
If you promise to share with me---at least in thought?
Should I sever my striving for sticky sarcasm and shoot for the sweet sandwiches inStead?
Chocolate Peanut Butter Sandwich Cookies
Shared from Deb Pearlman's "Smitten Kitchen" Cookbook
Peanut Butter Cookie :
- 1 cup creamy peanut butter, room temperature
- 8 tablespoons (1 stick) unsalted butter, room temperature (let the butter from refrigerator sit on the counter for about an hour or so)
- 1/2 cup granulated sugar
- 1/2 cup firmly packed light brown sugar
- 1 large egg
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 tablespoons unsalted butter, room temperature
- 1/4 cup creamy peanut butter, room temperature
- 1/3 cup powdered sugar
- 4 ounces semisweet chocolate
To make the cookies:
1) Beat butter and peanut butter in a large bowl until well combined and fluffy. Add the sugars and beat until combined. Add egg and beat until smooth.
2) In a separate bowl, combine dry ingredients (flour, baking soda, salt).
3) Add dry ingredients from step 2 to the wet ingredients from step 1 and beat on low speed until just incorporated.
4) Divide dough into 4 parts: the dough will be crumbly. Form a rectangular shaped log out of each cookie dough part and wrap in plastic wrap. Freeze for 30 minutes until cookie dough firms up.
5) Preheat oven to 350. Line baking sheet with parchment paper or lightly greased aluminum foil.
6) Slice each log of cookie dough (after it’s been in the freezer for 30 minutes) into 1/4 inch thick slices. You can also roll dough out, but you have to work quickly.
7) Carefully place sliced cookies onto the prepared baking sheet (remember the dough is very crumbly). You don’t have to space them too far apart because these cookies won’t flatten or spread.
Bake for 10 minutes until lightly puffed and just a little bit golden brown at the edges.
8) Transfer to the cooling rack and cool completely before filling.
To make the filling:
1)Beat butter and peanut butter until light and fluffy.
2) Gradually add the powdered sugar, beating until well combined.
3) Melt the chocolate and add it to the peanut butter mixture, beating until well incorporated, fluffy and spreadable.
4) Place about 1 teaspoon of chocolate frosting on top of a cookie and place a second cookie on top of the chocolate frosting. Press 2 cookies together. Repeat with the rest of cookies.
Eat. And think of me.