Cook's Illustrated: Peanut Butter Sandwich Cookies

The problem with a sandwich cookie is that you think of it as one cookie, but when you eat two you're actually eating four cookies plus the filling. My limit is three cookies in one sitting.

Back in April, my mom picked up a Cook's Illustrated magazine that what looked like a great recipe for peanut butter sandwich cookies. The crisp, thin cookies are sandwiched with a tasty peanut butter filling, and both the components are easy to make.

Besides peanut butter, the dough also has ground peanuts, giving the cookies more depth of flavor. The filling reminded us of Reese's Peanut Butter Cups. Everything combined makes for one tasty cookie.

Since I didn't have regular peanut butter, I used natural peanut butter in both the cookie dough and filling. I added a few extra tablespoons of flour and shortening so the dough wouldn't be too soft. As it is, the dough is pretty slack, but it needs to be in order for the cookie to bake up thin and crisp.

After baking two sheets of cookies, I decided that 350 degrees was just too high, even when I baked them less than required. The edges were a little too dark and almost looked burnt, so I lowered the temperature to 325 degrees and baked them for 15 minutes. The cookies were still thin and crispy, but looked golden brown.

Look at these tasty cookies! The cookies are a little crumbly when you bite into them, but it sticks together thanks to the creamy filling. Irresistible. I had 1.5 cookies.

Recipe after jump.

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Peanut Butter Sandwich Cookies
Recipe modified from Cook's Illustrated

Makes 24 cookies

Ingredients -

1 1/4 cup roasted peanuts
3/4 cup all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsalted butter, melted
1/2 cup creamy peanut butter (if using natural peanut butter, add 2 tablespoons shortening and an additional 2 tablespoons flour)
1/2 cup granulated sugar
1/2 cup packed light brown sugar
3 tablespoons whole milk
1 large egg

Filling -

3/4 cup creamy peanut butter
3 tablespoons unsalted butter
1 cup confectioners' sugar

Directions -

1. Preheat oven to 325°. Line a baking sheet with parchment paper. Pulse peanuts in food processor until finely chopped. Whisk flour, baking soda, and salt together in a bowl. Whisk butter, peanut butter, granulated sugar, brown sugar, milk, and egg together in a second bowl. Stir flour mixture into peanut butter mixture with a rubber spatula until combined. Stir in peanuts until evenly distributed.


2. Using a tablespoon measure, place 12 mounds, evenly spaced, on the prepared baking sheet. Using a damp hand, flatten mounds until 2 inches in diameter.


3. Bake until golden brown and firm to the touch, 15 to 18 minutes. Let cookies cool on sheet for 5 minutes. Transfer cookies to wire rack and let cool completely, about 30 minutes. Repeat portioning and baking remaining dough.


4. For the filling: Microwave peanut butter and butter until butter is melted and warm, about 40 seconds. Using a rubber spatula, stir in confectioners' sugar until combined.


5. To assemble: Place 24 cookies upside down on work surface. Place 1 level tablespoon warm filling in center of each cookie. Place second cookie on top of filling, right side up, pressing gently until filling spreads to edges. Allow filling to set for 1 hour before serving (I didn't). Assembled cookies can be stored in an airtight container for up to 3 days.

Chicago.

I spent most of the day in Chicago on Thursday with my brother and Mom. We initially went to race the Jim Gibbons 5k, only since I hadn't been running it was just my brother racing this time.

Before the race, I met up with Sugar Plum (in real life, I called her Emily) for a cupcake at Molly's Cupcakes. At a mere two dollars for a standard cupcake, it's the best priced 'cake around. What I like about Molly's is that you can choose your own frosting. I ordered a red velvet with brown butter frosting. They also have a sprinkle bar and free water!

And games, for the kids. Sugar Plum and I were stared down by a little girl with wearing face paint. At one point, she was eying Emily's ice cream...

The cupcake was nice and moist with a hint of tanginess. I loved the frosting, though it was rather sweet.

During our goodbyes, we took a picture for proof. (Just call me the shadow lady from Seinfeld, why don't you.) Then, my family and I made our way to Lincoln Park for the race.

Here is my brother finishing the 5k. Look at his epic hair.

Post-race air show. I'm surprised I managed to take the camera out in time to snap a few shots.

Then we ate dinner, but I didn't take any pictures of that.

Croissants, take one.

Laminated dough has always been the pinnacle of baking to me, which is probably why I've been scared to try it. But when I came across a 20 minute croissant dough from The Boy Who Bakes, I figured I put it off long enough.

The traditional way to make croissants is to make a yeast dough, roll it out, and place a butter slab thing on top. It's then covered with the dough, rolled, and turned multiple times to create the thin, flaky layers.

Edd's version can be made in a food processor. Chilled butter is pulsed into the flour mixture and refrigerated overnight before beginning the rolling and turning process. Easy enough, right?

It certainly was easy. Between turning, I refrigerated the dough 25 minutes to keep it chilled. This also seemed to relax the gluten, making it easier to roll the dough out. After the third turn, the dough lost its raggedy edges and was pretty smooth with visible butter chunks remaining.

Then, my lack of technique came into play. I didn't roll the dough out wide and long enough, so the croissant triangles were smaller and didn't have as many rolls when shaped. I think that's why my croissants puffed out too much. Also, instead of leaving them plain, I brushed each piece of dough with a butter cinnamon-sugar filling left the insides a little soggy.

As Edd noted in his recipe, the croissants don't appear to proof very much, but they do expand while baking.

While I didn't miserably fail my first attempt, my croissants leave much to be desired. They're a little flaky but nothing like a real croissant. Armed with just a little bit of experience, I hope my next attempt is a little better.

Until then, I'm off to meet up with Emily from Sugar Plum Blog.