Who loves the combination of peanut butter and chocolate. *raises hand* i do! and i should think that many people do too.
I found this recipe on an app i downloaded on my ipad. I made it once and brought it to work and they loved it. Some requested the recipe from me, which i was more than willing to share, but since it was on my ipad, it wasn’t a simple case of printing it out. So finally, i will be sharing it on my blog!
Using the same picture from my last post – see the cracks on the dough? what lies beneath is the chocolate truffle!
There was a problem with this dough – my dough was too soft and i could hold it’s own shape and kept cracking even before it was baked. I think i can attribute that to daddy and feng guang who kept asking me to put more and more and more peanut butter!
Ingredients
1. 125g plain dark chocolate (either a whole bar where you chop, or choc bits)2. 150ml double cream (this could have been the cause too, i used a normal thick cream, so maybe it wasn’t thick enough. Double cream is higher in fat content. It can be found in more obscure supermarkets like the one @ Tanglin Mall.)
3. 125g butter, softened
4. 125g caster sugar
5. 125g crunchy or smooth peanut butter
6. 4 tbsp golden syrup (i guess you could substitute honey for this – so just make your own over a stove with sugar and a bit of water, stirring till the syrup becomes a thick golden colour)
7. 1 tbsp milk
8. 225g plain flour
9. 1/2 tsp bicarbonate of soda
Directions
Preheat the oven to 180 degrees.
Chocolate Filling
Place the chocolate, which should be in small pieces, into a heatproof bowl (i used a pyrex bowl).
In a small saucepan, pour in the double cream and bring it to a near boil. Immediately pour it over the chocolate. Leave it to stand for a minute or two then stir/whisk till smooth. Set aside to cool until firm enough to scoop.
* It is at this juncture that i must assert that double cream be used. I used a normal thickened cream/pure cream that can be found in NTUC and the chocolate did not hardened on its own. I had to refrigerate it overnight for it to harden. I guess it’s ok, but it just threw my schedule off.
Peanut Butter Cookie
Cream the butter and sugar together using either an electronic hand whisk or a standing mixer until the mixture is a pale yellow and fluffy. Blend in the peanut butter, followed by the golden syrup and milk.
Add the sifted flour and bicarbonate of soda. Mix well and knead till smooth.
* At this point, you can take the dough out and knead it by hand and have wonderfully peanut buttery smelling hands or change the hook on your mixer to help you knead the dough.
Taking an amount of the dough, flatten it out and place a spoonful of the chocolate mixture into the centre of the cookie dough, then fold the dough around the chocolate to enclose completely into a ball.
* I had a lot of trouble here where the dough just kept breaking off and there was no way i could enclose it completely. I instead, took 2 pieces of dough, both flattened, place the chocolate on one of the dough then covered it with the 2nd piece of dough and sealed the edges. It roughly worked. Still, the flavour is great and no matter how it turns out, people still liked them! :)
If you are lucky and managed to get it in a ball shape, just place them on your baking sheet and flatten them slightly. If you had to resort to my method, just place them as they are on the tray.
Bake the awesome cookies you are able to eat in the preheated oven for 10-12 minutes until golden brown. Remove from the oven and transfer to a wire rack to cool completely and serve.
* Careful now, my cookies came out of the oven hot and soft – so be gentle in case yours are and you break them.
The cookies turned out to be soft and chewy cookies and not the hard and crunchy ones. I was afraid people might not like them as much but it doesn’t seem that way. Sadly, this seemed to have been better received than my brownies. :(
Sorry for the very wordy post :) wanted to note down everything.
Classes are starting tml and … wish me luck! :)
