peanut butter sandwich cookies

peanut butter sandwich cookies

there really is something old-fashioned and comforting about peanut butter. when we’re adults, we may snack on peanuts with a cocktail or smear some unsweetened, natural peanut butter on a piece of toast. but thoughts of peanut butter sandwiches and cookies seem to evoke walks home from school to find lunch waiting for us, washed down with cold milk before heading back on our way.

i was inspired to make these cookies because of the amazing peanut butter cookies from mabel’s bakery in toronto. they are chewy and filled with a divine peanut butter fudge. these are a treat, and one goes a long way. perfect with something cold to drink, and a few minutes to remember a time before sugar was bad and eating a cookie was always the right thing to do.

peanut butter sandwich cookies

3 cups all-purpose flour
1½ tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1/2 cup softened butter
1 cup sugar
1 cup peanut butter
1/2 cup honey
2 large eggs
1 cup roughly chopped, roasted and salted peanuts

simple fudge filling:

1/2 cup smooth peanut butter
2 tbsp softened butter
pinch sea salt
2 cups sifted icing sugar
1/2 tsp. vanilla
1/4 cup heavy cream

in the bowl of a stand mixer fitted with the paddle attachment, cream the butter on high speed until light and fluffy. add the sugar and beat until light, about 4 minutes. add the honey and stir to combine. add the eggs, one at a time, scraping down sides and mixing well. stir together dry ingredients and peanuts. pulse to combine into a soft dough.

preheat oven to 350f. prepare two sheet pans by lining with silpats or parchment. use a 1 1/2″ scoop to portion out balls of cookie dough. roll each lightly into a ball and place 2 inches apart. bake for 15 minutes, switching tray position halfway through baking to ensure even browning. remove cookies to cooling racks and cool completely.

meanwhile, in the bowl of a food processor, toss in peanut butter and butter, and pulse a few times to combine. add the sea salt and the icing sugar, all at once, and pulse to combine. add the vanilla and cream. scrape down sides and pulse one more time to fully combine. scrape into bowl.

when cookies are cool, measure out a tablespoon of filling into your hand. roll to form a ball. place on the underside of one cookie, then top with another cookie and press lightly to spread the filling. repeat with remaining cookies. store in airtight container.

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almondos

almondos

happy monday all!

kicking off #bakingmonday with this easy raw cookie recipe i call almondos, and a bit of a backstory.

at one point i had nine laying hens who provided more eggs than we needed, and a friend of mine knew someone who was looking for fresh, organic and uncaged hen eggs. i happy happy to share our surplus, so every week or so, liz would stop by and pick up a dozen fresh eggs, and every time she came she would bring something lovely in return! one day she brought these wonderful little cookies. at that time, raw cookies were not something i had really given a fair try, but they were an instant hit. i’ve adapted it a bit, and now this recipe has become a standby around here. this is one of things i love about food, how it naturally bridges gaps and builds community and fosters friendships and sharing.

these super-crunchy, gluten-free, vegan and egg free (!) cookies are the perfect protein-packed snack on the go and i always keep one or two in my bag. they are best kept well-chilled.

sometimes i make them a bit bigger to have with some fruit for breakfast. feel free to change up the nuts and nut butter to your liking.

almondos

almondos

2 1/4 cups raw unblanched almonds
1 cup almond butter
1/4 cup raw, organic coconut flakes
3 tbsp. honey
1/4 tsp. almond extract
1/4 cup chocolate chips
1/4 cup hemp hearts

set aside 24 almonds, and place the rest on the bowl of a food processor. pulse to chop very coarsely. add almond butter, coconut flakes, honey, and almond extract, and pulse until the mixture comes together, but the almonds are still nicely chunky.

scoop out 2 tbsp portions and roll into a ball, then form into a small disc, and roll the edges in the hemp hearts. press a whole almond and 3-4 chocolate chips into the top of each cookie. chill until firm. makes 24.

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