You know I'm a sucker for anything peanut butter and/or chocolate. As soon as I saw these puppies on Erin Cooks last month I knew I had to make them. With a name like Triple Peanut Butter Melting Moments how could these not be the best cookie ever?
Sadly, they aren't the best cookies ever. :( They are good, but I was disappointed. It started when I went to make the cookie part, I was mixing the butter, peanut butter, and powdered sugar and went to add egg when I realized this has no egg. I thought it was kind of odd, but whatever. So I continued on, baked the cookies, made my filling, assembled the sandwich cookie and took a big ole bite and... crumbs everywhere. The actual cookie part had this weird soft/dry/crumbly texture. The filling was fabulous, but the cookie part, not so much. My husband really liked them, I just thought they were ok. If I were to ever make these again, I would use a regular PB cookie recipe instead of this one. My rating: 5 Matt's rating: 8.
Triple Peanut Butter Melting Moments
Source: Erin Cooks
1/2 cup unbleached all-purpose flour
1/2 cup cake flour
3/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, at room temperature
1/2 cup creamy peanut butter
3/4 cup powdered sugar
2 teaspoons vanilla extract
Filling (I doubled this as suggested)
1/4 cup unsalted butter, at room temperature
1/8 cup creamy peanut butter
3/4 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup miniature peanut butter cups (I quartered Reeses Mini PB Cups)
Position a rack in the middle of he oven. Preheat the oven to 300º F. Line 2 baking sheets with parchment paper.
Make the cookies. Sift both flours, the cornstarch, baking powder, and salt into a medium bowl and set aside.
In a large bowl, using an electric mixer on medium speed, beat the butter, peanut butter, and powdered sugar until smooth and lightened slightly in color, about 1 minute. Stop the mixer and scrape the sides of the owl as needed during mixing. Add the vanilla and mix until blended. On low speed, add the flour mixture, mixing just until it is incorporated and a smooth dough forms.
For each cookie, roll a level tablespoon of dough between the palms of your hands into a smooth ball. Place the cookies on the prepared baking sheets, spacing them 2 inches apart. Use a fork to gently flatten the cookies to 1 1/4 inch disks, leaving an impression of the fork tines.
Bake the cookies one sheet at a time until the tops feel firm and the cookie bottoms are lightly browned, about 30 minutes; the tops of the cookies should not color. Cool the cookies on the baking sheets for 10 minutes, then use a wide metal spatula to transfer the cookies to a wire rack to cool completely.
Make the filling. In a medium bowl, use a wooden spoon to stir the butter, peanut butter, powdered sugar, and vanilla together until smooth. Stir in the peanut butter cups.
Turn half of the cooled cookies bottom side up, and use a thin metal spatula to spread a rounded teaspoon of filling evenly over each one. Place the remaining cookies right side up on the filing, and press gently.
The cookies can be stored in a tightly covered container at room temperature for up to 5 days.