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Peanut butter flavor molecules can be trapped by flour in baked applications, so we ratcheted up the flavor’s intensity by sandwiching an uncooked peanut butter filling between our cookies. Adding a full cup of confectioners’ sugar to the filling made it firm enough to stay in place, and we balanced the sweetness with a relatively low-sugar cookie component. Extra liquid and extra baking soda gave our cookies the thin, flat dimensions and sturdy crunch that are vital to a sandwich cookie.

  • 1 cup butter, room temperature
  • 1 cup brown sugar
  • 1 cup white granulated sugar
  • 1 cup peanut butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • For the filling:
  • ½ cup cream cheese
  • ½ cup marshmallow cream
  • ½ cup Nutella
See full instructions on : daringgourmet.com

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