My mind so often turns to sweets about an hour after dinner. I rummage through my cupboards, looking for something to satisfy such cravings. Ah ha... the chocolate peanut butter cookie sandwiches from the weekend! Yes, these tasty little treats will do just the trick.
Now, forewarning for you traditional sweet lovers, I'm still on detox. So, this peanut butter cookie recipe is modified to remove the refined sugar. So, if you want to make the real deal, I recommend you use a recipe such as this. But, if you want to tone down the sugar high and still enjoy a delicious treat, then try this recipe below.
These cookies remind me of those delicious holiday cookies with the Hershey kisses on top. Inevitably, I'm reminded of my sister Jen, who loves to make these each season. Although, with her being in Barbados at the moment, I'm not sure a hot cookie is quite the same in an already warm winter wonderland.
I mean, seriously, Barbados!!! Have you been there? It's incredible! Perfect white sand beaches. Turquoise bathwater for a dip each afternoon. Friendly people and fresh seafood. I'm taking a mini vacation in my head right now just thinking about the island life. It seems some sort of rum concoction would beat out these cookie sandwiches down in the Caribbean.
Well, if you're somewhere cold like me, you might want to try this tantalizing chocolate meets peanut butter affair.
One thing I will recommend is that you make the cookies a bit thinner than the ones in this picture. This way the ratio of chocolate-y goodness in the middle is not overpowered by the peanut butter exterior.
For the filling:
- 300 grams dark chocolate (or carbob chips)
- 1.5 cans full fat coconut milk, room temperature
- 4 Tbsp maple syrup
- 1 tsp pure vanilla extract
- pinch of sea salt
For the cookies (borrowed from Oh She Glows)
- 2 cups spelt flour (all-purpose will also work)
- 1 tsp baking soda
- 1/2 tsp Himalayan pink sea salt
- 1 cup peanut butter
- 3/4 cup maple syrup
- 1.5 tsp vanilla extract
- 1/4 cup almond milk
- Turbinado sugar for sprinkling
Start by making the cookie dough. In a medium mixing bowl mix the flour, baking soda, and salt. in a large bowl combine the peanut butter, maple syrup, and vanilla. Stir until combined. Pour the flour mixture over the peanut butter mixture and mix. If the mixture seems too dry, add up to 1/3 cup melted coconut oil. Place the batter into the fridge for 30 minutes to set.
Meanwhile, you can make the filling. Break up chocolate bars into chunks and place into a medium-sized pot. Melt the chocolate over the lowest heat setting (or use double boiler). When the chocolate is 2/3 of the way melted, remove from heat and stir until completely melted and smooth. Add the coconut milk, and whisk vigorously until completely smooth. Finally, whisk in the maple syrup, vanilla, and a pinch of salt until smooth. Set into the freezer to cool.
Preheat the oven to 350F degrees.
Line a baking sheet with parchment or a non-stick mat. Remove the cookie dough from the fridge. Wet your fingers and shape the dough into balls. Wet a fork and press down onto the cookie crosswise. Sprinkle with turbinado sugar and kosher salt. Bake for 11 minutes and let cool for five.
To make the cookie sandwiches, place one cookie face down on a sheet of plastic wrap. Add a whopping dollop of the cooled chocolate mixture from the freezer, and place another cookie on top. Wrap tightly and return to the freezer to set (at least 20-30 minutes).
Enjoy once set, or keep in an airtight container until ready to demolish later.