Peanut Butter Cookie Dough Sandwich Cookies

Peanut Butter Cookie Dough Sandwhich Cookies - Candy Coated Culinista

Peanut Butter Cookie Dough Sandwhich Cookies – Candy Coated Culinista

I made these cookies for a friend as a part of their birthday dinner. I just love preparing a meal as part of a birthday celebration.

Yield/Serving: 14-16 cookies (7-8 sandwich cookies)
Prep Time: 10 min.
Cook Time: 9 – 11 min
Difficulty level is: Medium

Ingredients
Cookies
• 1 ¼ cups all-purpose flour
• ¼ tsp baking soda
• ½ tsp salt
• ¼ cup butter, at room temperature
• ¼ cup creamy peanut butter
• ¼ cup granulated sugar
• ¼ cup golden brown sugar
• 2 eggs, at room temperature
• 1 tsp vanilla extract
Cookie Dough
• 3 tbsp butter; softened
• 3 tbsp creamy peanut butter
• 3 tbsp golden brown sugar
• 3 tbsp all-purpose flour
• 3 tbsp confectioners’’ sugar
• 1/8 tsp salt
• 1 ½ tbsp heavy cream
• ½ tsp vanilla extract
• Semi-sweet chocolate chips, to decorate

Assembly
Cookies
1. Preheat oven to 350°F.
2. Line two baking sheets with parchment paper.
3. Using a medium sized bowl whisk together flour, baking soda and salt.
4. Using an electric mixer with the whisk attachment, whisk together the butter, peanut butter, sugar and brown sugar until creamy, about 2 to 3 minutes.
5. Add in the eggs and vanilla and slowly beat in the flour mixture.
6. Once the mixture has reach a dough consistency roll into 1” sized balls and arrange on cookie sheets.
7. Bake for 9 to 11 minutes or until golden brown.
8. Let cool on baking sheet for 5 minutes and then transfer to wire rack to let cool completely.
Cookie Dough
1. Using the electric mixer beat together the butter, peanut butter, brown sugar until light and creamy, about 2 to 3 minutes.
2. Add flour, confectioners’ sugar and salt until incorporated.
3. Add in the heavy cream and vanilla extract until light and fluffy, about 2 more minutes.
4. Add some cookie dough to the flat side of the cookies and top with another cookie.
5. Decorate the sides of the exposed cookie dough with chocolate chips.
6. Repeat until all the cookies are filled.
7. Serve

Tips
• You can add the chocolate chips into the cookie dough if you prefer; but I like the esthetic of the chocolate chips along the sides.

Please Enjoy

My thoughts
These were mentioned in passing as a favourite cookie and I just took note and filed that info away until the right time. Reviews were “these are awesome and you’re the best” and “I never expected these on top of dinner.” I also tucked one away for a co-worker who loves sweets. The review was “surprisingly soft; as I was expecting a firmer cookie”. I enjoyed a halfie (half of a sandwich cookie) and it was soft and very tasty; as my first time making this it came out so good.

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Christmas Candy Cane White Chocolate Skillet Cookie

Christmas Candy Cane White Chocolate Skillet Cookie - Candy Coated Culinista

Christmas Candy Cane White Chocolate Skillet Cookie – Candy Coated Culinista

I have wanted to make a skillet cookie for a long time now; I mean I even bought a smaller 10” cast iron skillet just for this recipe… 8 months later and I’m finally here and just in time for this perfect Christmas recipe.

Yield/Serving: 6 – 8
Prep Time: 10 min.
Cook Time: 18 – 20 min.
Difficulty level is: Easy

Ingredients
• 1 tbsp unsalted butter, room temperature
• ½ cup unsalted butter, room temperature
• ¼ cup sugar
• ¼ cup golden brown sugar
• 1 tsp vanilla extract
• 1 egg, room temperature
• 1 cup all-purpose flour
• ¼ tsp baking soda
• ¼ tsp salt
• 1 cup peppermint white chocolate chips

Assembly
1. Preheat oven to 350°F.
2. Butter skillet with 1 tbsp unsalted butter.
3. Using an electric mixer cream butter and sugars together for 1 to 2 minutes at a medium speed.
4. Add vanilla extract and egg until incorporated.
5. In a large bowl sift flour, baking soda and salt together.
6. Decrease speed to slow and add the flour mixture, and don’t overmix.
7. Using a spatula fold in the peppermint white chocolate chips.
8. Pour cookie dough into the prepared cast-iron skillet.
9. Smooth the top with a spatula and bake for 18 – 20 minutes.

Tips
• Add 2 – 3 minutes if you want a crispier cookie.

Please Enjoy

My thoughts
Once again I found this to be extremely sweet, but my taste tester thought the sugar level was fine. Another taste tester thought it was sweet also; so this recipe has mixed reviews on the sugar level. I have halved the sugar to my liking as the chocolate chips are sweet also. I found the skillet cookie very hard to remove from the skillet, even though it was well greased. The next time I think I will try adding a layer of parchment paper and test the result.

Bouchon Bakery Chocolate Chunk and Chip Cookies

Bouchon Bakery Chocolate Chip & Chunk Cookies - Candy Coated Culinista

Bouchon Bakery Chocolate Chip & Chunk Cookies – Candy Coated Culinista

I pretty much have my own chocolate cookie recipe squared away, but it doesn’t mean I don’t mind trying others recipes. Sometimes other chefs and home chefs alike put in different ingredients that I wouldn’t think of and as I am always striving to learn and grow I gave this recipe a try.

From Bouchon bakery – Sebastien Rouxel & Thomas Keller

Yield/Serving: 12 cookies
Prep Time: 20 min.
Cook Time: 16 min.
Difficulty level is: Easy

Ingredients
• 238 grams all-purpose flour
• ½ tsp baking soda
• 1 tsp salt
• 134 grams dark brown sugar
• 1 3/4 tsp unsulfured blackstrap molasses
• 104 g sugar
• 167 grams unsalted butter, room temperature
• 2/3 cup bittersweet (70-72%) chocolate chunks
• 1/2 cup chocolate chips

Assembly
1. Whisk together flour, baking soda and salt in a medium bowl.
2. Whisk together the brown sugar, molasses and granulated sugar breaking up any lumps.
3. Using a mixer with the paddle attachment cream the butter until it holds a peak when the paddle is lifted, and add in the sugar mixture and mix for 3 to 4 minutes on medium speed until fluffy. Don’t forget to scrape the sides of the bowl.
4. On low-speed add in the eggs and mix for 15-30 seconds. Don’t overmix or the cookies will spread out too much and scrape the sides of the bowl.
5. Add in half the dry ingredients and mix for 15-30 seconds and then add the remaining dry ingredients until just combined.
6. Cover with saran wrap and chill the dough for 30 minutes.
7. Preheat oven to 325°F and line two baking sheets with parchment paper.
8. Divide the dough into 12 equal portions and place of the cookie sheets leaving space for spreading.
9. Bake for 16 minutes, until golden brown.
10. Let cool for five minutes on the pan and then transfer to a wire cooling rack.
11. Serve

Please Enjoy

My thoughts
This was one of the few recipes I have done where a scale was required, but I learned Bouchon Bakery is all about exact measurement with certain ingredients. To be honest, I was a little underwhelmed with this recipe, as it was a Thomas Keller recipe and people rave about him I was expecting something out of this world. I personally like my cookies better as these weren’t anything special. This was a comment I heard from my testers. I will say though that these were the roundest cookies I’ve ever made. I was worried that the molasses was creating too much of a puddle in the oven, but they turned out perfectly round and cooked. I would use this as a base recipe just for the roundness of the cookie factor and put my spin on it to ramp up the flavour.

Bouchon Bakery Chocolate Chip & Chunk Cookies - Candy Coated Culinista

Bouchon Bakery Chocolate Chip & Chunk Cookies – Candy Coated Culinista

Halloween Fudge

Halloween Fudge - Candy Coated Culinista

Halloween Fudge – Candy Coated Culinista

Orange & black are the colours of Halloween and I need a Halloween themed treat. These chocolatey melt in your hand fudge is decadent and scream Halloween to me.

Yield/Serving: 24 -30 pieces, depending on how big the squares
Difficulty level is: Easy

Ingredients
• 2 cups semi-sweet chocolate chips
• 1 can sweetened condensed milk, divided
• 8 oz. white candy melts
• 2 to 4 drops orange paste food colouring

Assembly
1. Line an 8” square pan with foil/wax paper and let over hang and set aside.
Bottom Brown Layer
2. Using a microwave-safe bowl, heat chocolate chips and 1 cup of milk on high for 30 seconds and stir.
3. Repeat for another 30 seconds until smooth.
4. Pour into the pan and chill for 10 minutes.
Top Orange Layer
5. In another microwave-safe bowl, melt candy melts with the remaining milk and stir until smooth.
6. Add in the extract and food colouring and spread over the chocolate layer.
7. Chill in the fridge for 1 hour until firm.
8. Remove the fudge using the foil.
9. Cut into squares and serve.

Tips
• If your orange chocolate layer is a little stiff add a tablespoon of 2% milk to loosen it up.

My thoughts
Mr. C’s co-workers enjoyed them and Mr. C. was munching on these at home for the next few days. If you need a quick last minute Halloween treat make these.

Please Enjoy

Date Night Cookies – My Signature Cookie

Date Night Cookies - Candy Coated Culinista

Date Night Cookies – Candy Coated Culinista

I have a signature cookie! My signature cookie came about because I had a lot of ingredients I wanted to use up and a failed caramel recipe to re-purpose. It was my first attempt making caramel and the outer edges became caramel but the interior was too hard. I renamed my caramel to toffee and chopped up some pieces for my new cookie, along with some pretzels hanging around and taking up my precious cupboard space. Today I decided to get creative and here is my signature cookie.

Yield/Serving: approx. 18 cookies
Prep Time: 10 min.
Cook Time: 10 min.
Difficulty level is: Easy

Ingredients
• 225g (8 oz) dark chocolate 70% cocoa
• 4 tbsp unsalted butter
• 2/3 cups all-purpose flour
• 2 tbsp cocoa powder
• ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp kosher salt
• 2 eggs
• ¾ cups turbinado sugar
• 2 tsp vanilla extract try another one (pear??)
• ¼ cups semisweet chocolate chips
• ½ cup creamy peanut butter
• ¼ cups powdered sugar
• 1¼ cup pretzel pieces
• ½ cup toffee bits

Assembly
1. Preheat oven to 350°F.
2. Line two cookie sheets with parchment paper.
3. Melt chocolate and butter in the microwave using a microwave-safe bowl and let cool.
4. In a separate large bowl whisk together flour, cocoa powder, baking powder, baking soda and salt.
5. In a medium sized bowl beat the eggs, sugars and vanilla until fluffy, by hand.
6. Slowly add in the melted chocolate mix and then slowly add the flour mixture until just combined.
7. Fold in the chocolate chips, peanut butter, powdered sugar, pretzels and toffee.
8. Scoop into balls and place on the parchment paper,
9. Bake for 8-9 minutes on the center of the rack in two batches.
10. Let cool on a wire rack.

Tips
• Place pretzels in a baggie and crush with a rolling pin.

Please Enjoy

My thoughts
These were great and looked like an actual cookie without me following someone else’s recipe. I also like that I didn’t have to bring out the mixer, sometimes I really just don’t want to get that thing out. I was hoping my first cookie creation would have been a non –chocolate cookie, as I am not fond of chocolate, but I am now realizing I make a great chocolate cookie. It was rich, flavourful and I could detect all the ingredients I put in.

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