Sunday, January 31, 2010

From-Scratch Double-Delight Peanut Butter Cookies

Oh my gosh. Best peanut butter cookies EVER.

Let me backtrack. So. Every year there's a Pillsbury Bake-Off. Yes? The winner last year was this recipe for filled peanut butter cookies. The only problem is that it uses refrigerated peanut butter cookie dough, and I don't like to use that for any reason whatsoever. Luckily, someone on the internet adapted it and made a homemade log of peanut butter dough to use in the recipe. And I love them for it. It is so freaking good. I love them! I would make these a bajillion times! And if you don't feel like making the dough, using the refrigerated kind would still be ok!


From-Scratch Double-Delight Peanut Butter Cookies adaptation of Pillsbury Bakeoff winning recipe

PB Cookie Dough
1 1/3 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, slightly softened
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1 tsp vanilla extract
1/2 cup peanut butter (smooth, national brand)

Filling and Topping
1/4 cup dry roasted peanuts, finely chopped
1/4 cup sugar
1/2 tsp ground cinnamon
1/2 cup peanut butter (creamy, national brand)
1/2 cup confectioners’/powdered sugar
generous pinch salt (recommended)

Make the cookie dough. Sift together flour, baking soda and salt in a small bowl.
In a large bowl, cream together butter and sugars until light. Beat in egg, followed by the vanilla and peanut butter.

Gradually add in dry ingredients and beat on low speed until just combined.
Spoon dough onto a sheet of wax or parchment paper, shape into a roll about 3-inches in diameter and refrigerate until firm, about 2 hours.

Preheat oven to 375°F.

Prepare topping and filling. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.

In another small bowl, stir peanut butter and powdered sugar (and a bit of salt, if using) until smooth. Shape mixture 20 small (1/2 inch) balls and place each on a sheet of parchment paper. Set aside.

Remove cookie dough from fridge. Cut the log lengthwise in half, then make 10 horizontal cuts to slice the dough into a total of 20 even pieces. Each piece should be a semi-circle in shape.

Flatten each piece of dough and place a peanut butter ball into it. Shape each cookie dough piece around the filling, making sure to cover the ball completely. Repeat with remaining dough and balls.

Roll each ball in peanut-sugar mixture and place onto a parchment-lined baking sheet, leaving about 2-inches between balls. Use a flat-bottomed drinking glass to flatten the cookies down to 1/4-inch thickness.

Bake for 9 - 11 minutes or until edges are golden brown.

Cool for 1-2 minutes on the baking sheet, then remove cookies to a wire rack to cool completely.

Yield: 20 large

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