Sunday, September 15, 2013

Peanut Butter Sandwich Cookies

Peanut butter is something that is always around in my kitchen.  I usually have not only the creamy but the crunchy as well.  With such an abundance of peanut butter, I thought it was fine time that I bake something with it.

Like most bloggers, we all have something in our mind of what we do like and what we do not like when it comes to certain baked goods.  Regarding sandwich cookies, these did have some good qualities.  The cookies were less greasy than most homemade peanut butter cookies.  I think this can be attributed to the dry oats in the cookie batter.  As far as the filling, it was very creamy-unlike the solid type of filling you get with oreo cookies.  Homemade should always be better anyway.

There are special steps in this recipe and the simple fact that they are sandwich cookies keep them out of the quick fix recipe category. However, I feel that the time is well worth the results.  Be sure to read through all the recipe so you will know how much time is involved in creating these delicious cookies. This recipe makes about 2 dz large sandwich cookies

Peanut Butter Sandwich Cookies
adapted from the Dahlia Bakery Cookbook

Ingredients/ Peanut Butter Cookies
2 eggs
1 tsp vanilla extract
1/3 cup natural chunky peanut butter (well mixed)
1 cup and 2 tbs butter (softened)
1 1/2 cups flour
1 tsp baking soda
1/2 tsp baking powder
3/4 cup sugar
2/3 cup packed brown sugar
1 2/3 cup old fashioned oats
1/4 tsp salt

Ingredients/Cookie Filling
1/2 tsp salt
2 tbs powdered sugar
1 1/2 cups creamy peanut butter (whichever brand-Jif, Skippy etc)
2 tbs honey
6 tbs butter (softened)

For the cookie batter, place butter and peanut butter in bowl of a stand mixer.  Add both types of sugars.  Then beat on medium high speed for 1 minutes.  Scrape down sides of bowl, beat for another minute and repeat for one last minute. 

Add one egg and beat on medium low speed for 30 seconds.  Do the same with the additional egg. Lastly, beat in the vanilla extract and set aside.

In another bowl sift together baking soda, baking powder, salt and flour.  Then mix in the oats. Using a wooden spoon, fold the dry ingredients into the wet batter until no dry streaks remain.

Prepare 2 baking sheets by lining with parchment paper.  Scoop out a heaping tablespoon of batter and place it on the prepared sheet.  Continue with this process, only making sure that the scoops of batter are not touching.  You will space them properly just prior to baking.  Chill the scooped batter by placing the pans in the fridge for at least 2 hours.

While the scoops are chilling, the filling can be made.  Place all filling ingredients in a bowl and beat for about 30 seconds with a hand mixer to make sure it is all blended.  Then cover bowl of filling with plastic wrap and also place it in the refrigerator to chill.

During the last 15 minutes of the chilling time, preheat your oven to 375 degrees.  Once the scoops have firmed up from the chilling stage, remove pans from refrigerator.  Place each scoop of batter on the parchment lined pan, filling each pan with 8 scoops.  Also, each cookie sheet should be double panned (one baking sheet inside another) prior to going in the oven.

Bake pans of cookies for about 10-12 minutes, stopping at the halfway point to rotate each pan set.  Once the cookie turns a golden hue, remove and place pans on cooling rack to sit for 10 minutes.  Then transfer cookies to the rack to finish cooling.  Once completely cool, they are ready to be sandwiched.

Match cookies by size in pairs.  Take the bowl of filling out of the fridge. Place a scoop of filling (measuring right under 2 tsp) on the flat side of one of the paired cookies.  Press the other, flat side down, on top of the filling.  Repeat the process until all the sandwich cookies have been assembled.

Tips and Notes:
1. Mixing up the natural peanut butter before measuring is important to the texture of the cookies
2. The longer the chill time for the filling the harder it becomes, which could make the assembly process more difficult.
3. Someone raided my stored cookies from the freezer and they still were soft enough to eat.
4. If you want a little extra with your cookie, try adding chocolate by drizzling it on top or dipping one half of each in chocolate before sandwiching.
                                           **LAST YEAR:Peach Tarte Tatin**