Double Peanut Butter Cookies

I made baller cookies on a day that I worked a double!!! It’s honestly really unexpected.  

Double Peanut Butter Cookies

Yield: 2 dozen

• 1½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup granulated sugar
• ½ cup shortening (Crisco is the only shortening you should even consider using when baking–off-brands make off cookies)
• ½ cup peanut butter, plus extra for filling
• ¼ cup light corn syrup
• 1 tablespoon milk

1. In the work bowl of a stand mixer, sift flour, baking soda, and salt together.  Add in the sugar.  Using the paddle attachment and with the mixer running on low, cut in the shortening and the peanut butter until the mixture resembles a coarse meal, about 2 minutes. 
2. Scrape down the sides of the bowl with a rubber spatula.  Add in the corn syrup (spray your measuring cup with non-stick cooking spray to help the syrup slide out easier) and the milk.   Beat on medium speed until dough comes together, about 1-2 minutes.
3. Turn out dough onto a piece of parchment paper.  Gather all the crumbs and compress into a  12 x 2 inch log.  Fold the parchment over and around the log and roll the covered log back and forth on the counter-top until the log is a smooth, even, firmly compressed cylinder.  Wrap the dough cylinder up  in the parchment paper like a deli sandwich. Secure with sticky tape (good luck with this–parchment is non-stick for a reason). Place wrapped dough in the fridge for 30 minutes..
4. Preheat oven to 350°. Line baking sheets with parchment paper or silicone liners.
5. Cut dough into ¼ slices.  Place half of the slices onto prepared baking sheets 2 inches apart.  Put a scant ½ teaspoon of peanut butter in the center of each slice.  Top with remaining slices.  Seal the edges of each cookie with the tines of a fork.
6. Bake for 11-13 minutes, or until just golden around the edges.  Let rest on pans for 5 minutes before removing to wire racks to cool completely.

S’mores

S’mores are cookies!!!! Don’t believe me? Follow this link and eat your humble pie.

I was at a loss as to what to make tonight.  I don’t have any butter, eggs, brown sugar or vanilla extract. That rules out almost any traditional drop cookie. I could probably play around in the kitchen for awhile and eventually come up with something interesting and somewhat exciting, but I really don’t feel like it.  I was in the kitchen for hours yesterday making the best cookies ever.  I deserve a lazy Sunday.  Enjoy your s’mores!!!

S’mores

S'more

• Marshmallows
• Chocolate bar, broken into squares
• Graham Crackers

1. Heat marshmallows over an open flame* until toasty.
2. Put on top of graham cracker.  Top with one piece of chocolate and another graham cracker.
3. Pretend you’re back in the scouts and eat as many as you can.

*  I used a lighter to toast my pile of mini-marshmallows.  In retrospect, it probably wasn’t a very good idea.

My "open flame."

St. Patty’s Parade Irish Cream Sandwiches

These cookies are unbelievably good!  The cookie itself is unbelievably tender, and has a lovely hint of Bailey’s flavor. Combining these delicate cookies with the Irish butter-cream filling brings these up to an unbelievable level.  Since the filling isn’t cooked, you may get a tad tipsy if you eat enough of it (which is really what the Hoboken St.Patrick’s Day Parade is all about–I was one of seven sober people in the entire town).

St. Patty’s Parade Irish Cream Sandwiches

Yield: 24 medium-sized sandwich cookies (your yield will differ based on the type of cutter you use)

Cookies:

St. Patty's Parade Irish Cream Sandwiches

• 4 cups all purpose flour
• ½ teaspoon salt
• 1 tablespoon baking powder
• 1 cup butter, softened
• 1½ cups white sugar
• 1 teaspoon vanilla extract
• 1 egg yolk
• 1 egg
• 1 cup Irish cream liqueur

Irish Butter-cream Filling:

• 1/2 cup (1 stick) butter, softened
• 2 cups powdered sugar
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1/8 cup Irish cream liqueur

1. Sift flour, salt, and baking powder together.  Set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment cream together butter and sugar on medium high speed until light and fluffy, about 2 minutes.  Add in the egg yolk and vanilla extract; beat until smooth. Scrape down the sides of the bowl with a rubber spatula.  Add in the egg; beat until smooth.   Reduce the speed to medium; add in the liqueur and beat until smooth.  Reduce the speed to low; slowly stir in the flour mixture until just incorporated.
3. Divide dough in thirds, wrap each third in plastic wrap.  Refrigerate dough for 2 hours, or up to 10.
4. Preheat oven to 350°F.  Line baking sheets with parchment paper or silicone liners.
5. Roll out dough, one disk at a time, until 1/4 inch thick.  Cut out desired shapes (I used a sheep, because I didn’t have a shamrock).  Bake for 7 minutes, or until pale golden around the edges.  Let rest on baking sheets for 5 minutes before transferring to wire racks to cool completely.  

Irish Buttercream Filling:

1.  In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium speed until very light, about 2 minutes.  Adjust the mixer to low, add in the powdered sugar, salt, and vanilla extract.  Beat until it comes together.  Adjust the mixer to medium, add in the liqueur in a thin stream.  Beat until fluffy.
2. Spread filling on the back of one cookie, and sandwich it together with another one.  

Lemon-Cream Sandwich Cookies

These are not the sort of cookie you make when you have an hour or two to kill. These babies are an all-day affair!  I have been actively working on these cookies for at least four hours.  Combine that with the four hour chill time needed for the dough, and making these is practically a full time job!!  But the end result is completely worth the effort; they taste like springtime.

Lemon-Cream Sandwich Cookies

Yield: 24-36 cookies

Cookies:

Lemon-Cream Sandwich Cookies

• ½ cup fresh lemon juice
• 1 tablespoon finely grated lemon peel
• 3¾ cups all purpose flour
• 1 teaspoon salt
• ½ teaspoon baking soda
• 1 cup (2 sticks) unsalted butter, room temperature
• 1½ cups sugar
• 2 large eggs
• 2 large egg yolks

Filling:

• 1½ tablespoons finely grated lemon peel
• 1/8 teaspoon salt
• ½ cup (1 stick) unsalted butter, at room temperature
• 2 cups powdered sugar

Cookies:

1. Boil lemon juice and lemon peel together in a small saucepan over medium-high heat until reduced to 2 tablespoons, about 4 minutes.  Pour into a small bowl; set aside.  Sift flour, salt, and baking soda together; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium-high speed until light and fluffy, about 1 minute. Add in the sugar, beat until fluffy and well-combined, about 2 minutes, occasionally scraping down the sides of the bowl with a rubber spatula (or the spatula-like thingy from the Foreman Grill–whatever is handy).  Add in the eggs, one a time, beating well after each addition.  Add in the egg yolks; beat well.  Add in the cooled lemon mixture, and beat until well combined.  Adjust the mixer to low; slowly add in the flour mixture, stirring until just incorporated.
3. Divide the dough into thirds.  Pat each third into a disk; wrap in plastic wrap.  Place dough in the fridge and chill for 4 hours, or until firm (dough can keep fresh for up to a day in the fridge).
4. Preheat the oven to 375°F.  Line two baking sheets with parchment paper or silicone liners.
5. Working with one disk at a time, roll out dough to a 1/4 inch thickness.  Cut out shapes with 2 inch round (or star shaped!) cookie cutter.  Place cookies on prepared baking sheets leaving an inch or so around each cookie.  Bake one sheet at a time in the center oven rack for 8-10 minutes, or until just golden around the edges.  Let cookies rest on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Filling:

1. Using the back of a spoon, mash lemon peel and salt into a paste in a large mixing bowl.
2. Add in the butter; using an electric mixer, beat on medium speed until light and fluffy, about 2 minutes.  Add in the powdered sugar ½ cup at a time, beating well after each addition. Whip for 2-3 minutes, or until very fluffy.  If filling is too thick, thin with a bit of lemon juice, cream, or water; rewhip.  (Filling can be refrigerated for up to two days.  Bring to room temperature before using).
3. Spread filling onto the bottom half of the cookies.  Sandwich the top halves onto the cookies.

From Citizen Cake in San Francisco, California

Post-Valentines Cookie Cake

You have to hit up your local Target ASAP! They have a lot of valentine’s day baking supplies left over, and chances are they’re marked down quite a bit.  I picked up an awesome heart-shaped cookie cake pan for about 5 dollars, along with pink strawberry flavored marshmallows, Wilton sprinkles, and Nestle Swirled Milk Chocolate and Peanut Butter Morsels.  In hindsight, I should have picked up a second pan, but I was able to make do with just the one.  This epic cookie layer cake has more than enough sugar to get you through the post-valentines day sugar crash in one piece.  Also, it’s sure to please every cookie lover that you know; contained within the chewy layers of this decadent indulgence are chocolate chips, peanuts, and oatmeal!!

Post-Valentines Cookie Cake

Yield: One Epic Cake

Post-Valentines Cookie Cake

For Layers:

• 1½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter, browned and cooled slightly
• 1 cup firmly packed brown sugar
• ¼ cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3 cups old-fashioned oats
• 2 cups (1 bag) swirled milk chocolate peanut butter morsels
• 1 cup roasted salted peanuts, coarsely chopped

For Filling:

• 2 tablespoons unsalted butter, softened
• ¾ cup creamy peanut butter
• 2 tablespoons plus 2 teaspoons powdered sugar
• 1½ tablespoons milk
• 1 tablespoon packed brown sugar
• ½ teaspoon vanilla

For Glaze:

• 3/4 cup semi-sweet chocolate chips
• 1 teaspoon vegetable oil

1. Preheat oven to 350°F.  Spray heart shaped cookie pan with non-stick cooking spray.  Set aside.
2. Combine flour, baking soda, and salt in a small bowl; set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat browned butter and sugars together on medium speed until smooth.  Add in the eggs and vanilla extract; beat until smooth.  Switch the mixer to low; stir in the flour mixture until just combined.  Stir in the oats, chocolate peanut butter morsels, and chopped peanuts.  Cover bowl with plastic wrap and place in the fridge for 10 minutes to firm up (as always, use this interim to clean up the kitchen and pour yourself a perfect margarita).
4. Spread half of the dough into the prepared pan, pressing down evenly with your hands and leaving about ½ inch between the dough and the edge of the pan.  Return the rest of the dough to the fridge.
5. Bake giant cookie on the center rack for 15 minutes, or until golden.  Let cool completely on wire rack before removing from pan and repeating steps 4 and 5 for the second layer (or save yourself the trouble and pick up two pans).
6. Make filling:  Combine all ingredients in a small bowl and whisk until smooth. 
7. Make glaze:  Place chocolate chips and vegetable oil in the top of a double boiler.  Heat over medium, stirring until smooth.
8. Place bottom layer on serving dish, flat side down (if desired, tuck parchment paper underneath the edges to protect serving dish from spills). Spread filling thickly on top of cookie.  Sandwich remaining layer on top.  Drizzle glaze over the top of the cookie cake with a fork.

Chocolate Florentines

Wow, I really screwed up these cookies.  I guess that’s what happens if you’re trying to bake a new recipe (I’ve never even heard of these!) in the 25 minutes before you have to go to work.  I would allocate at least an hour for these.  And make sure you bake these until they are really golden brown, or else you can’t peel them off of the foil and you end up with a pile of cookie crap.  

Chocolate Florentines

Yield: 3 dozen sandwich cookies

Chocolate Florentines

• ½ cup butter
• 2 cups regular or old-fashioned oats
• 1 cup granulated sugar
• 2/3 cup all-purpose flour
• ¼ cup corn syrup
• ¼ cup milk
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 1¾ cups chocolate chips (milk chocolate is best)

1. Preheat oven to 350°F. Line baking sheets with foil (I hope you have a lot of baking sheets! If not, wait until cookies cool completely, then remove foil from baking sheets. Reline cooled baking sheets with more foil and start the process over again).
2. Melt butter over medium heat in a large saucepan.  Remove from heat and stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt.  
3. Drop dough by level teaspoons (do not overportion) onto prepared baking sheets, leaving at least three inches in between each cookie.  Spread dough into thin circles with a rubber (silicone is better–use it if you have it!!!) spatula.
4.  Bake for 6-8 minutes or until dark golden brown (seriously, these taste sooooo much better if the sugar has caramelized; i.e., if the cookies look almost burned).  Let cool completely on baking sheets placed on wire racks. Carefully peel foil off of cookies (these are very delicate–try to have a gentle touch).
5. Melt chocolate in a double boiler.  Spread thin layer of melted chocolate onto half of the cookies, matching tops to bottoms by size.  Let chocolate harden before eating.

Chocolate Peanut Butter Sandwiches

These are very time consuming; I spent about 3½ hours in all baking and assembling these cookie towers. Don’t try and rush through, or you will inevitably make mistakes (such as confusing your 1/3 cup and 1/4 cup measuring cups, resulting in crumbly crackly cookies). You should really try and devote an entire afternoon to their construction.  And maybe watch Amelie while you’re working (I really love that movie).

Chocolate Peanut Butter Sandwiches

Yield: 30 Sandwiches

For Cookies:

Chocolate Peanut Butter Sandwiches

• 1½ cups flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup packed brown sugar
• ½ cup granulated sugar
• ¾ cup creamy peanut butter
• ¼ cup peanuts, finely crushed
• 1 egg
• ½ teaspoon vanilla

For Filling:

• ¼ cup unsalted butter, softened
• 1½ cups creamy peanut butter
• 1/3 cup powdered sugar
• 3 tablespoons milk
• 2 tablespoons packed brown sugar
• ½ teaspoon vanilla

For Glaze:

• 12 ounces best quality chocolate, coarsely chopped

Make Cookies:

1. Preheat oven to 350°F.  Line baking sheets with parchment or silicone liners.
2. Combine flour, baking soda, and salt in a small mixing bowl. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat butter on medium-high speed for 30 seconds.  Add in the sugars and beat until light and fluffy, about 2 minutes.  Add in the peanut butter, crushed peanuts, egg, and vanilla; beat until smooth.  Switch the mixer to low; stir in the flour mixture.
4. Portion out dough by level teaspoons and shape into balls.  Place balls about 2 inches apart.  Flatten by crisscrossing with the tines of a sugared fork.  Bake for 7-9 minutes, or until pale golden on the bottom.  Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely (while cookies are cooling, clean up the kitchen-you’ll thank me later).

Make Filling:

1. In the bowl of a stand mixer fitted with the paddle attachment, cream butter on medium high speed for 30 seconds. Add in peanut butter, powdered sugar, milk, brown sugar, and vanilla; beat until smooth.
2. Match up tops and bottoms of cookies by size.  Spread 1 teaspoon of filling on the bottom halves of the cookies; lightly press on the top cookies, flat sides together.  Place sandwiched cookies on wire racks set over parchment paper (or put racks back on silicone lined baking sheets–less cleanup).

Make Glaze:

1. Melt chocolate in a double boiler over medium heat. Spoon a tablespoon of chocolate over the top of each cookie, swirling it around like pancakes and letting it fall down the sides.  Let cookies harden for about an hour before eating. Store cookies in a single layer in an airtight container.

Carrot Cake Cookie Sandwiches

I had to make up for yesterday’s crispy cookie debacle with a chewy cakealicious cookie. Coincidentally, I decided that a cream cheese and carrot creation could only lead to more creative alliterative fun, hence the birth of  Carrot Cake Cookie Sandwiches (confession: I could be considered a grammar nerd).

 Carrot Cake Cookie Sandwiches

Carrot Cake Sandwiches

Yield: 13 Sandwich Cookies

• 1 1/8 cups all-purpose flour
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 stick (½ cup) unsalted butter, softened
• 1/3 cup plus 2 tablespoons packed light brown sugar
• 1/3 cup plus 2 tablespoons granulated sugar
• 1 large egg
• ½ teaspoon vanilla 
• 1 cup coarsely grated carrots (2 medium)
• 1 cup chopped walnuts
• ½ cup raisins
• 8 ounces cream cheese, softened
• ¼ cup honey

1. Place oven racks in top and bottom thirds of the oven. Preheat oven to 375° F.  Line 2 baking sheets with parchment or silicone liners.
2. Sift flour, cinnamon, baking soda, and salt together.  Set aside.
3. Using an electric mixer set to medium, cream together butter and sugars for about 2 minutes, or until light and fluffy.  Beat in the eggs and the vanilla extract.  Switch mixer to low speed, and add in the carrots, raisins, and walnuts.  Stir in the flour mixture until just incorporated. The dough will be very sticky at this point.  Place in the fridge for 15 minutes to firm up. (As always, use this time to clean up the kitchen. Isn’t multi-tasking fun?)
4. Mix cream cheese and honey together until smooth (I used my immersion blender for this). Cover with plastic wrap and place in the fridge until ready to use.
5. Drop the dough by rounded tablespoonfuls onto baking sheets, leaving at least two inches in between each cookie.  Bake for 12 minutes, rotating the sheets halfway through baking time.  Let cookies rest on sheets for 1 minute, then transfer to wire racks to cool completely.
6. When completely cool, pair up cookies according to size and shape.  Spread a heaping tablespoon of cream cheese filing on the flat side of one cookie, and sandwich it together with its mate.