Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Salted Chocolate-Peanut Butter Sandwich Cookies
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- Level: Easy
- Total: 1 hr 15 min (plus 1 hr chilling)
- Active: 1 hr
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 230
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 3 g
- Cholesterol
- 37 mg
- Sodium
- 105 mg
Chocolate and peanut butter are a beloved dessert combination and for good reason: the salty nuts are the perfect pairing with sweet chocolate. Here, we pair a crisp and crumbly peanut-filled chocolate cookie with a creamy peanut butter filling, recreating that perfect combo in sandwich cookie form.
- Level: Easy
- Total: 1 hr 15 min (plus 1 hr chilling)
- Active: 1 hr
- Yield: about 24 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 230
- Total Fat
- 16 g
- Saturated Fat
- 8 g
- Carbohydrates
- 21 g
- Dietary Fiber
- 1 g
- Sugar
- 13 g
- Protein
- 3 g
- Cholesterol
- 37 mg
- Sodium
- 105 mg
Ingredients
For The Cookies:
For The Filling:
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Directions
- Make the cookies: Line 2 baking sheets with parchment paper. Put the peanuts in a mini food processor and pulse until finely ground but not pasty.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 2 minutes. Add the egg yolk and vanilla and beat to combine. Add the flour, cocoa powder, kosher salt and ground peanuts; beat on low speed, scraping down the bowl once or twice, until the dough is just smooth and evenly dark brown in color. Transfer to a work surface and shape into a squared-off 1-by-15-inch log. Wrap the log in plastic wrap and use a ruler to square off the sides again. Refrigerate until firm, at least 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Unwrap the dough and trim the ends. Cut into 1/4-inch-thick slices and arrange 1 inch apart on the prepared baking sheets. Sprinkle half of the cookies lightly with flaky salt. Bake, switching the pans halfway through, until the cookies are crisp around the edges and set in the center, 14 to 16 minutes. Transfer the pans to racks and let the cookies cool completely on the pans.
- Meanwhile, make the filling: Beat the butter and peanut butter in a large bowl with a mixer on medium-high speed until smooth, about 1 minute. Add the confectioners’ sugar, cocoa powder and vanilla and beat on low speed until combined. Add the heavy cream; increase the speed to medium-high and beat until light and fluffy, about 1 minute.
- Turn over the unsalted cookies and spoon the filling on top. Sandwich with the remaining cookies, salted-side up, pressing gently to push the filling to the edges.
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