Smitten Kitchen does it again. Another blockbuster recipe that’s easy in a normal kitchen.
These cookies were the first thing I made out of the Smitten Kitchen cookbook. They are the perfect flaky, firm, but not soft or crispy, deeply peanut buttery cookies. They are best in size tiny, as they pack a punch. The recipe recommends using a 1 1/4 inch fluted square cookie cutter. The only cookie cutters I own are a large heart, a Christmas tree, and some tiny autumn leaves. So I use a jigger. Shhh, don’t tell any bartenders or gin snobs, but it’s the perfect sized circle for these cookies.
Here’s the recipe with my slight modifications. The original recipe uses peanut butter in the chocolate filling as well as the cookies. We like these better with the contrast of pure semi-sweet chocolate with the super peanuty cookie.
Cookies: (I put everything in the food processer and pulse until combined.)
1/2 cup softened butter 1 cup good creamy peanut butter 3/4 cup sugar (half brown if desired) 1 egg 2 cups flour 1/4 tsp baking soda 1/4 tsp sea saltDivide dough in half, flatten each half into a fat disk, wrap in plastic wrap and put in fridge for at least an hour.
Roll out just shy of 1/4 inch thick, cut into shapes, and bake on a greased cookie sheet at 350 degrees for about 10 minutes. (Be patient and gentle rolling out the dough, it is crumbly and slightly frustrating.)
Filling – melt together:
8 oz good semisweet chocolate 3 TBLS butter tiny dash of vanilla pinch of sea saltPut a flat dab of chocolate on a cookie and very gently press a second cookie on it.
Take a bite of smooth chocolate and crumbly peanut butter and remember that your life is wonderful.
You are EVIL