Wednesday, February 26, 2014

Peanut butter fudge sandwiches

I'm a pretty indecisive person (a problem that will be highlighted clearly when I try and decide on grad schools), but in the case of baking, indecision can be a good thing. Take tonight for example: I wanted to make something with peanut butter, but couldn't decide between cookies or fudge. Instead of deciding, I just combined the two into one super recipe!

The cookie is a peanut butter brittle cookie recipe - the dough has peanut butter in it as well as Heath toffee brittle bits. The fudge in the middle is a chocolate heated with condensed milk and peanut butter stirred it. All in all a relatively easy recipe, considering that I combined two recipes together. 

The result? A tasty cookie sandwich that allows you to have two cookies AND a serving of fudge! Which sounds like a lot, but really, you are just eating a single item! 

Short post tonight because 1) I'm still exhausted from all the grad school interviews, and 2) now that the Olympics are over, all my TV is back on and I need to catch up. 

Happy baking and not making decisions!

Peanut butter brittle cookies (makes 4 dozen cookies for 2 dozen sandwiches)
Recipe adapted from Cookies (The Little Guides Series)

  • 1/2 cup (1 stick) of butter (unsalted)
  • 5/8 cup/140 g dark brown sugar
  • 1/4 cup/63 g white sugar
  • 1/4 tsp baking soda
  • 1 egg
  • 1/2 cup/125 g peanut butter (creamy, but crunchy works too)
  • 1/2 tsp vanilla
  • 1 1/8 cup/140 g flour
  • 3/4 cup/125 g Heath toffee bits
  1. Preheat oven to 375F
  2. In a stand mixer on high speed, cream butter until fluffy. 
  3. Mix in both sugars and baking soda and combine until smooth. 
  4. Beat in egg, peanut butter, and vanilla. 
  5. Mix in flour until just combined. 
  6. Stir in toffee bits. 
  7. Scoop dough 2 tsp at a time (I used a small cookie scoop) onto a baking sheet. 
  8. Bake for 10-12 minutes or until edges begin to brown. 
  9. Let cool before proceeding with the sandwiching process. 
Chocolate peanut butter fudge (makes enough fudge for the cookies above)
Recipe adapted from Best-Loved Chocolate Recipes
  • 8 oz of semi-sweet chocolate chips
  • 2/3 cup/205 g of sweetened condensed milk
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1/4 cup peanut butter
  1. Melt chocolate in the milk in a saucepan over low heat. Stir constantly until completely melted and smooth. Remove from heat and let cool. 
  2. Stir in vanilla and salt. 
  3. When completely cool, stir in peanut butter. 
  4. Scoop fudge 2 tsp onto flat side of one cookie and press another cookie to form a sandwich. 

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