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- 1 cup butter, room temperature
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1 cup light brown sugar, packed
- 2 eggs
- 2 tsp vanilla
- 2½ cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- approx ⅓ cup extra sugar for rolling
- 1 cup butter, room temperature
- 1 cup crunchy peanut butter, room temperature
- 4 cups powdered sugar
- 2-3 tablespoons milkIn a large bowl with mixer beat butter, peanut butter, and sugars until light and fluffy, about 30 seconds on medium-high speed. Lower mixer to medium and add eggs and vanilla continuing to mix until combined. Turn mixer to low and add in flour, baking soda and baking powder. Mix until combined. Refrigerate dough for 1 hour. Preheat oven to 375°
Form chilled dough first into 1 inch balls and then form into a log shape. Roll the log-shaped dough in extra granulated sugar and place on baking sheet about 2 inches apart. Using a fork press down on cookie creating a criss-cross pattern. Pinch the center to create the peanut shape.
Bake for 6-8 minutes until edges are lightly golden. Cool on baking sheet 2-3 minutes and then transfer to wire rack to continue cooling.
For the Filling:In a large bowl beat butter and peanut butter together until smooth. Slowly add in your powdered sugar and turn mixer speed up to medium and beat until filling is smooth. Add your milk, one tablespoon at a time until desired consistency is reached.Spread a heaping tablespoon of filling onto the bottom of one of the peanut butter cookies and then top with another cookie to create sandwich.
Notes: store in an airtight container for up to 5 days.
3 Cups of Chocolate Chips
1/2 Cup of Milk (I’ve used soy and coconut, of course you could use regular milk as well)
3 Tablespoons of Melted Coconut Oil
1 Tablespoon of Water
To make the ganache melt 2.5 cups of the chocolate chips with the milk using a double broiler. Stir consistently to make sure the chocolate doesn’t burn. Once silky smooth, place the bowl in the fridge for approximately 2 hours. The chocolate should become stiff. Check on it periodically to make sure it doesn’t become too stiff. Use a spoon to scoop out a full spoons worth of ganache. Roll the scoop in your hands to form a ball. You should have enough ganache for 12 balls. (Your hands will get a little messy!)
If you’re having trouble getting a smooth ball, don’t worry about it. It will be much easier to re-roll them after they’ve been in the freezer.
I placed the ganache on a baking sheet lined with a silicone baking mat. I popped them in the freezer while I made the chocolate shell. To make the chocolate shell melt the remaining 1/2 cup of chocolate chips using a double broiler with the tablespoon of water and the melted coconut oil. Once silky, remove the ganache from the freezer.
Re-roll the ganache if you need to. Place the ganache balls in the bowl containing the chocolate shell. Roll the ganache around to coat. You’ll need to move quickly. The chocolate shell is very warm and you don’t want the ganache to melt. After the ganache balls have been coated, place it in your topping of choice.
After all of the ganache has been coated and topped place back on the baking mat and back to the freezer to set at least 15 minutes. After they’ve set, they can be left room temperature for several days. (unless it’s really hot!)
- 1¼ cups butter, at room temperature
- 2 cups powdered sugar
- 1 cup dutch processed cocoa or dark cocoa powder (I used Hershey’s Special Dark Cocoa)
- ½ tsp. salt
- 1 tsp. vanilla
- 1½ to 1¾ cups flour
- 4 cups powdered sugar
- ½ cup butter, melted and cooled
- 1 T. vanilla extract
- In a stand mixer, with a cookie paddle attached, cream the butter and sugar together on medium speed until the mixture is light and fluffy, about 2 minutes. Add the cocoa powder, salt, and vanilla and mix until incorporated. Add half of the flour and mix. Add the remaining flour, ¼ cup at a time until you get a pretty dry dough. You don’t want the dough to be sticky at all and it might even crumble just a little. Don’t be worried about a dry dough…we want a cookie that doesn’t spread when baked and is crispy! Divide the dough into 3 balls and pat them together to form a disk. Cover the disks in plastic wrap and refrigerate for about 15 minutes.
- Now if your world is crazy like mine and 3 hours instead of 15 minutes pass before you get back to baking, let the dough rest at room temperature for 15 minutes. The butter makes the dough super stiff if it’s too cold.
- Preheat your oven to 350 degrees. Remove plastic from one disk and roll your dough out between two pieces of parchment paper or on a lightly floured surface. Roll the dough thin! We are talking ¼ inch to an ⅛ inch thick. Use a 2 inch circle cutter to cut out the cookies. Place on a cookie sheet and bake for 8-9 minutes. It’s super hard to tell when a near black cookie is done. I baked mine for 10 minutes the first round and they tasted burnt on the bottom, so you’ll need to adjust as you go. Repeat with the rest of the dough. Place the cookies on a wire rack to cool.
- While the dough is chilling, mix up the cream filling. Using a stand mixer with a cookie paddle attachment, mix the powdered sugar, melted butter, and vanilla extract together. Add 1 teaspoon of water at a time, if needed, until the mixture resembles a thick dough that is about the constancy of play dough.
- Divide the filling in half and roll it into a log that is about 2 inches wide. Roll the log in plastic wrap and let it chill in the fridge while the cookies are baking.
- After the cookies are cool, it’s time to assemble! Remove the filling from the plastic wrap. Using a sharp knife, slice off a piece that is between ¼ to a ½ inch thick. This is the fun part of making your own Oreos. You can have traditional cream thickness, double stuffed, or even triple stuffed! Oh the wonder!
- Stack a cookie, cream, and then another cookie. Press lightly together. Repeat, repeat, repeat! Serve with milk – whole milk if you are feeling really decadent!
1 3/4 cups all purpose flour, sifted
1 1/2 teaspoon baking soda
6 tablespoons corn syrup
1/2 cup clarified butter or canola oil (I used canola oil)
2 tablespoons vanilla extract
10 ounces semisweet chocolate, coarsely chopped
In the bowl of an electric mixer fitted with the paddle attachment, combine the flour and baking soda and stir briefly on low speed to combine. Add in the corn syrup, oil (or butter), and vanilla extract, and mix just until a dough comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes.
While the dough is chilling, preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone liners. On a lightly floured work surface, roll out the dough using a rolling pin until it is approximately 1/4 inch thick. Using a 2 1/2-inch round cookie cutter, cut out rounds of dough and transfer them to the prepared baking sheets. Once on the baking sheet, use the larger end of a pastry tip to cut out a small hole from the center (doing this while the cookie rounds are already on the baking sheet will ensure that they stay perfectly round). Gather all the scraps, roll out the dough again, and cut out more cookies, repeating until all the dough has been used. Poke the cookies lightly with the tines of a fork, and then bake until the cookies are a pale golden brown, about 10 minutes. Transfer the cookies to a wire rack and let them cool completely.
Once the cookies are completely cool, melt the chopped semisweet chocolate in a double boiler. Working with one cookie at a time, dip the bottom of the cookie into the melted chocolate and remove any excess chocolate by running the bottom of the cookie against the side of the bowl, so that you are left with a thin layer of chocolate. Place the cookie back on a baking sheet lined with a silicone liner or parchment paper, chocolate side up. Repeat with the remaining cookies. Place the baking sheet in the refrigerator to set the chocolate (about 10 minutes or so). Once the chocolate has set transfer the remaining chocolate to a small plastic Ziploc bag. Snip off a tiny bit from one of the corners to create a makeshift piping bag. Pipe stripes of chocolate all over the tops of the cookies. Let the cookies set for another ten minutes in the refrigerator. Enjoy!
Cookies made with untempered chocolate, like these, should be stored in the refrigerator in an airtight container.
1 cup peanut butter (natural makes for the best flavor)
1 cup brown or coconut sugar
1 tsp baking soda
1/2 tsp vanilla extract
1/2 tsp salt (optional depending on if your peanut butter has salt)
1 cup chocolate chips (optional but delicious)
- Mix everything together in a large bowl
- Form into balls and place on a cookie sheet
- Bake at 350 F for 12 mins
I usually add chocolate chips but I didn’t have any so I made do without. They’re superb either way.
- 2 1⁄2 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1 teaspoon baking powder
- 1⁄8 teaspoon cinnamon
- 3⁄4 cup (1 1⁄2 sticks) unsalted butter, softened to cool room temperature
- 1 cup sugar
- 1 egg
- 1 1⁄2 teaspoons vanilla extract
- In a medium bowl, stir together the flour, baking powder, salt, and cinnamon. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 3 to 5 minutes. Add the egg and vanilla, stirring until combined.
- Add the flour mixture in 3 additions, mixing after each addition just until incorporated. Scrape down the sides of the bowl as needed.
- Form the dough into 2 disks and wrap well with plastic; refrigerate for at least 2 hours or overnight. Chilling the dough will ensure that the shapes hold once cut out and that the dough will not spread too much during baking.
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Allow the cookie dough to warm slightly at room temperature before rolling it. On a floured work surface, use a floured rolling pin to roll the dough to about 1⁄4 inch thick. Use small animal-shaped cut- ters to cut the dough (of course, other small cutters will work, too). Using a metal spatula, transfer the cookies to the prepared baking sheets. Gather up the dough scraps and re-roll to make more cookies. Leave a small amount of room around each cookie to allow for spreading. If desired, you can use toothpicks to enhance the details on the animals, or add faces.
- Let the cookies chill (on the baking sheets) in the refrigerator for 30 minutes before baking. This will ensure even further that the dough retains any details you’ve added.
- Bake for 12 to 15 minutes ,or until firm, just lightly brown on the edges, and with a dull finish on top. Let cool on the pan for several minutes, then transfer to a flat surface (they may fall through a wire rack) to cool completely. Store the cookies in an airtight container for up to 7 days.
- 12 tablespoons butter, softened
- 2½ cups powdered sugar
- 6 egg whites
- 2 tablespoons vanilla extract
- 1½ cups unbleached all-purpose flour
- ¼ recipe chocolate ganache
- Preheat the oven to 350ºF. Line a baking sheet with parchment paper or Silpat.
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter until light. Add the sugar and beat until creamy and thoroughly combined.
- Add the egg whites on low speed one at a time, then mix in the vanilla. Add flour admix until just combined.
- Using a piping bag fitted with a ¼” plain tip or a large plastic storage bag with a corner cut off, pipe 2 inch sections of batter onto the prepared baking sheet 2 inches apart. Bake for 10 minutes or until the edges are a light golden brown. Remove from the oven and let cool on he baking sheet before removing to a wire rack.
- Place ganache in a piping bag fitted with a ¼” plain tip or a large plastic storage bag with a corner cut off and pipe a thin strip of ganache down the middle of the underside of one cookie. Top with another cookie and press together lightly to fill the cookies to the edges. Repeat with remaining cookies. Store finished cookies in the refrigerator until ready to eat.