Friday, February 5, 2010

Peanut Butter Bull's Eye Cookies

When I can't sleep, my mind drifts into creating recipes (or paper flowers). The other night I came up with an idea to combine two of my favorite chocolate confections...Reece's Peanut Butter Cups and Lindt Truffles. This recipe starts out with making a ganache, as you would with truffles and then, wrap the truffle center in a peanut butter cookie dough. Very easy to make and oooooooh so good!
In a 1 quart saucepan, heat 2 cups of heavy cream just until bubbles start around the edge. Pour over 12 ounces of chocolate. I used a 9.7 bar of Scharffen Berger Bittersweet Chocolate that I chopped up and added Semi-sweet Chocolate pieces to make 12 ounces. Stir until you have a creamy, chocolate ganache. Refrigerate for 2-3 hours or until set.
When the ganache is harden, use a small cookie scoop to create small balls of truffles. Refrigerate until ready to use.   Preheat oven 350F-degrees/convection. Meanwhile, make the Peanut Butter Cookie: In the bowl of your KitchenAid mixer, beat 1 cup unsalted butter, at room temperature with 1 cup + 2 Tablespoons of light brown sugar and 1/2 cup granulated sugar (1/4 cup more for dipping). Scrape bowl and add 1 large egg. Beat well.
Add flavorings: 2 teaspoons vanilla and 1/4 teaspoon Peanut Butter oil (optional, but enhances the flavor). Beat well again. Add dry ingredients: 3 1/2 cups all-purpose flour, 1 tsp. baking soda, and 1/2 tsp. salt. Mix together until all the dry ingredients are incorporated. Don't overmix. Place truffles on a parchment-lined baking sheet. Scoop up approximately 1 tablespoon of peanut butter dough (about the size of a large walnut). Roll into a 5-inch log and wrap around the truffle.

Lightly spray the bottom of a glass or a pastry/tart tamper with vegetable spray, dip it into the additonal 1/4 sugar and lightly flatten the cookies. Bake in preheated oven 12 minutes or until cookie is golden brown. Let cool 5 to 10 minutes on the baking sheet before removing to rack to cool. The result is a crispy peanut butter cookie with a creamy chocolaty center.  Makes 5 dozen.  Enjoy!
My next endeavor might be a white chocolate truffle wrapped in a dark chocolate wouldn't that be a treat for your Valentine?
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1 comment:

  1. Hi Susan! These look fantastic!!! Thanks for the recipe! I hope to talk my daughter into making these over the mid-winter school break (while I'm at work!!!) - hugs- Cathy