Boy in chef's hat
baking cookies
Richmond, Nancy
Buy this Giclee Print at AllPosters.com

La Belle Cuisine - More Cookie Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...is an act of integrity, and faith."

"Cookies are made of butter and love."
~ Norwegian Proverb

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Cookies Family Style
L. Carter Holman
Buy This Art Print At AllPosters.com

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Peanut Butter Sandwiches


Rosie's Bakery Cookie Book:
Chocolate-Packed, Jam-Filled, Butter-Rich, No-Holds-Barred
by Judy Rosenberg with Nan Levinson, 1996, Workman Publishing Co., Inc.

 “Time may do its work on me, but I’ll never outgrow the thrill of a peanut
butter cookie – especially this sandwich version, with its thick crunchy cookies
and its layer of peanut butter filling to stick them together (and to the roof of
your mouth). A Girl Scout memory? A triumph for the makers of Skippy?
Whatever, these cookies make me sorry I no longer carry a box lunch.”

Makes about 25 cookie sandwiches

The Cookie
3/4 cup plus 1 tablespoon all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter at room temperature
1/2 cup smooth or chunky peanut butter
1/2 cup granulated sugar
1/2 cup (lightly packed) light brown sugar
1/2 teaspoon pure vanilla extract
1 large egg
1 cup minus 2 tablespoons quick-cooking oats

The Buttercream
1 cup confectioners’ sugar
3 tablespoons unsalted butter at room temperature
1/2 cup smooth peanut butter
2 tablespoons plus 1 teaspoon heavy (whipping) cream

The Glaze
2 ounces bittersweet chocolate
2 teaspoons vegetable oil

1. Preheat the oven to 350 degrees F. Line several baking sheets with parchment paper, or lightly grease them with vegetable oil.
2. Sift the flour, baking soda, baking powder, and salt together into a small bowl and set aside.
3. Using an electric mixer set on medium speed, cream the butter, peanut butter, both sugars. And the vanilla together in a medium-size bowl until
light and fluffy, about 1 1/2 minutes. Stop the mixer twice during the
process to scrape the sides of the bowl with a rubber spatula.
4. Add the egg and mix on medium-low speed to incorporate it, about 20 seconds.
5. Add the flour mixture and mix on medium-low speed for 10 seconds. Scrape the bowl, then mix until blended, about 5 seconds more. Scrape
the bowl again.
6. Add the oats and mix for several seconds on low speed to blend them in.
7. Drop the dough by generously rounded teaspoons about 2 inches apart onto the prepared baking sheets. Using the prongs of a fork (to create a crosshatch pattern), press them down to form 1/4-inch-thick cookies
about 2 inches in diameter.
8. Bake until the cookies are lightly golden with darker golden edges, about 10 to 12 minutes. Allow them to cool on the baking sheets.
9. Meanwhile, prepare the buttercream filling: Using an electric mixer on low speed, cream the confectioners’ sugar, butter, and peanut butter together in
a medium-size mixing bowl for 1 minutes, stopping the mixer once to scrape the bowl with a rubber spatula.
10. Add the cream and mix until fluffy, 40 seconds, stopping the mixer once to scrape the bowl.
11. When the cookies are completely cool, turn half of them upside down. Spread each bottom half with a rounded teaspoon of filling and top with
the remaining cookies.
12. Prepare the glaze: Melt the chocolate in the top of a double boiler placed over simmering water. Remove from the heat. Add the oil and stir until smooth.
13. Drizzle the glaze in a pattern over the top of the sandwiches, and allow to set for 2 to 3 hours (or pop them into the fridge for 1 hour to set quickly).
14. If you plan to eat the cookies the first day, leave them sitting out. If not, store them in an airtight plastic container in the freezer for up to 2 weeks,
and bring to room temperature before eating.
 

Featured Archive Recipes:
Big Super-Nutty Peanut Butter Cookies
Jumbo Peanut Butter Oatmeal Cookies