Peanut Monsters

Redemption is sweet, folks. Alison may have won the first round, but I won the second (that’s two-to-one in my favor, but who’s counting?)


Just to get us all caught up on the competition: Sarah won BOTH the men’s and women’s NCAA tournament pools way back in April, and she kindly nominated Claudia to receive her second win. So Alison and I both made cookies for Claudia this summer (we were, IMG_0889again, quite tardy in our baking). Claudia gave us a list of likes (almond flavor /marzipan; pecans; chocolate; peanut butter, especially combined with chocolate; nutella; and desserts with chewy and dense textures), and we set to work. Both of us opted for the peanut butter and chocolate combination. I decided to make sandwich cookies with peanut butter cookies and chocolate ganache filling.

These cookies came together beautifully. I’m particularly proud of them because I have IMG_0902had a hard time creating peanut butter cookie recipes in the past. But these were excellent–perfect consistency and taste. I loved the sugar on the outside, as it added a nice crunch and extra sweetness, but if you prefer less sweetness, you can omit the sugar coating.

One note: Take these cookies out of the oven when they look like they aren’t completely baked. They will firm up and darken a little on the pan. They will not turn out nearly as well if you overbake.

Peanut Monsters

Peanut butter cookie ingredients (adapted from Smitten Kitchen)

1 1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup chunky peanut butter
1/2 cup granulated sugar
3/4 cup light brown sugar
1 egg, at room temperature
1 tbsp milk
3/4 tsp vanilla extract
1/4 tsp almond extract
1/2 cup chopped peanuts
granulated sugar for rolling

Chocolate ganache ingredients

5 ounces bittersweet chocolate
1/3 cup heavy cream

Peanut butter cookie instructions

  1. In a medium bowl, stir together flour, baking soda, baking powder, and salt. Set aside.
  2. In a medium bowl, beat peanut butter and butter together until light and fluffy. Add sugars and beat until smooth.
  3. Add egg and continue mixing, then milk, and then extracts.
  4. Add dry ingredients in 3 batches, beating at low speed to combine.
  5. Stir in chopped peanuts.
  6. Separate batter into two disks and wrap in plastic wrap. Refrigerate for 3 to 24 hours, or freeze for longer. (You can probably bake these cookies without refrigerating the dough, but they may spread out more during baking).
  7. When ready to bake, preheat the oven to 325 degrees.
  8. Prepare granulated sugar in a shallow bowl. Shape dough into 1.5 inch balls, then roll in sugar to coat. Place on ungreased baking sheets, spaced about 2 inches apart.
  9. Bake cookies for 13 to 15 minutes. Do not over bake! Cookies should appear very pale and under baked. Allow to cool for 1-2 minutes on pan, then transfer to a wire rack to cool completely

Chocolate ganache filling

  1. Place chopped chocolate in a heatproof bowl and set aside
  2. In a small saucepan, bring heavy cream to a light boil
  3. Pour heavy cream over the chocolate and let stand about 20 seconds, then stir mixture until smooth. Let the filling cool to room temperature before filling the cookies

2 thoughts on “Peanut Monsters

  1. Pingback: Cookie Madness 2014 | twophdsbaking

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