Wednesday, February 13, 2013

Chocolate Butter Pecan Sandwich Cookies with Peanut Butter Filling

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Call it grilled cheese. Bring two pieces of toast to the conversation. Fill with ice cream. Smash a classic flavor combo together. Bake in oats because they are just the best when paired with peanut butter.

Whatever the details may be, sandwiches are great on so many different levels. Sweet or savory, filled with icing or cheese, for dessert or lunch, I really love the idea of having an icing or multiple components smashed between two cookies or pieces of bread.

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So, these sandwich cookies were originally composed of a chocolate cookie a brown butter pecan filling, but I was into more of a peanut butter feeling. The brown butter pecan sounds super delicious, though. Ice cream would be wonderful, too! So many crazy and wonderful flavor combinations that you can make out of sandwich cookies!

In conclusion, change these according to your own preference if you want, because there are so many ways to create a great dessert out of two soft cookies and filling!

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Also, this post is a little shorter today in the picture aisle because I somehow missed taking any pictures while making these for some reason. I guess I was too focused on the end product!

Chocolate Butter Pecan Sandwich Cookies with Peanut Butter Filling
makes about 24 sandwich cookies
cookies from The Dahlia Bakery Cookbook; filling from here

Ingredients:
for the cookies: 
3/4 cup plus 1 tablespoon all-purpose flour 
1/4 cup plus 2 tablespoons unsweetened cocoa powder
1/4 teaspoon baking soda
1/2 cup plus 1 tablespoon unsalted butter, softened 
3/4 cup plus 2 tablespoons granulated sugar
1 large egg, at room temperature
1/4 cup chopped pecans, toasted and cooled
1 teaspoon pure vanilla extract
1/2 teaspoon kosher salt 

for the filling: 
1/2 cup unsalted butter, at room temperature 
1/2 cup creamy peanut butter
1 1/3 cups confectioner's sugar

Directions
To make the cookies, sift together the flour, cocoa powder and baking soda in a medium bowl and set aside.
Cream together the butter and sugar in the bowl of an electric mixer until fluffy, about 3 minutes. Beat in the egg until well incorporated. Add the pecans, vanilla extract and salt on low speed. Then, add the dry ingredients in 3-4 additions and mix until just incorporated. Chill for 1 hour before shaping. 
When ready to bake the cookies, preheat oven to 375F. Shape cookies into about 2 teaspoon round balls and press very slightly into a disk. Bake about 7 minutes. Allow to cool completely.
To make the filling while the dough chills, beat together the unsalted butter, peanut butter and confectioner's sugar until smooth. Pipe into the middle of two cooled cookies. 

4 comments:

  1. Kayle (The Cooking Actress)February 13, 2013 at 8:51 AM

    Peanut butter and chocolate, perfection. These cookie sandwiches look soooo yummy!

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  2. You made the right call with peanut butter...I'm a sucker for it! :)

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  3. I was so confused at first. I thought this was going to be about a grilled cheese sandwich with ice cream.

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  4. I looove sandwich cookies and these look amazing. YUM!

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