There really is something old-fashioned and comforting about peanut butter.
When we’re adults, we may snack on peanuts with a cocktail or smear some unsweetened, natural peanut butter on a piece of toast. And as we should: peanuts are healthy, full of protein and versatile for both sweet and savoury recipes. When we were young, thoughts of peanut butter sandwiches and cookies seem to evoke walks home from school to find lunch waiting for us, washed down with cold milk before heading back on our way. Peanut butter cookies, in my house, always meant you were home.
I was inspired to make these cookies because I love the amazing peanut butter cookies from Mabel's bakery in Toronto but don't live close enough to enjoy one as regularly as I'd like. They are chewy and filled with divine peanut butter fudge. This version, like the cookie that inspired it, is an occasional treat, and one goes a long way. Perfect with something cold to drink, and a few minutes to remember a time before sugar was bad and eating a cookie was always the right thing to do.
Ingredients
3 cups all-purpose flour 1½ tsp. baking soda 1 tsp. baking powder ½ tsp. salt 1/2 cup softened butter 1 cup sugar 1 cup peanut butter 1/2 cup honey 2 large eggs 1 cup roasted and salted peanuts, roughly chopped
Simple fudge filling:
1/2 cup smooth peanut butter 2 tbsp softened butter Pinch sea salt 2 cups sifted icing sugar 1/2 tsp. vanilla 1/4 cup heavy cream
Method
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter on high speed until light and fluffy. add the sugar and beat until light, about 4 minutes. Add the honey and stir to combine. Add the eggs, one at a time, scraping down sides and mixing well. Stir together dry ingredients and peanuts. Pulse to combine into a soft dough.
Preheat oven to 350f. Prepare two sheet pans by lining with Silpats or parchment. Use a 1 1/2″ scoop to portion out balls of cookie dough. Roll each lightly into a ball and place 2 inches apart. bake for 15 minutes, switching tray position halfway through baking to ensure even browning. Remove cookies to cooling racks and cool completely.
Meanwhile, make the fudge filling. In the bowl of a food processor, toss in peanut butter and butter, and pulse a few times to combine. Add the sea salt and the icing sugar, all at once, and pulse to combine. Add the vanilla and cream. Scrape down sides and pulse one more time to fully combine. Scrape into bowl.
When cookies are cool, measure out a tablespoon of filling into your hand and roll to form a ball. Place on the underside of one cookie, then top with another cookie and press lightly to spread the filling. Repeat with remaining cookies. Store in airtight container.
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