Thursday, December 2, 2010

Double Chocolate-Espresso Sandwich Cookies with Peanut Butter Filling


so now i'm way into this sandwich cookie thing.  maybe i'm a little late, but it seems i've rediscovered a gold mine.  how to make someone happy?...how to turn a frown upside down?...how to win friends and influence people ???...
just give them a delicious perfectly moist, yet crunchy cookie with a soft butter cream filling and you'll see the change happen before your eyes.  all the sudden no worries, the world stops, everything is beautiful, care-free thoughts, you have done no wrong...EVER !...
why, how could you if you, yourself,  have created heaven in one delectable bite...?


this one is a crowd favorite...well ALL of them are crowd favorites, but these flavors are familiar to most...CHOCOLATE and PEANUT BUTTER.  you really can't go wrong.....you do, however, have the opportunity to make a good thing BETTER. 

Double Chocolate Cookie by Sweet Melissa Patisserie...i think these are the best i've ever had so i started there with her base recipe. i adapted the recipe a little using white wheat flour, milk choc. chips instead of semi sweet and added some instant espresso for a little kick.  i have also, in the past, made these with a little cayenne pepper...yum !  the filling started with a Martha Stewart recipe, but...can you believe Martha's didn't work so well as written????!!!!...so i had to add a little milk.


DOUBLE CHOCOLATE-ESPRESSO SANDWICH COOKIES W/PEANUT BUTTER FILLING
original recipe from Sweet Melissa's Patisserie and slightly adapted

1 cup flour (i used white whole wheat flour)
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
8 tbs. unsalted butter, softened
2/3 cup granulated sugar
¼ cup firmly packed brown sugar
1 large egg
¼ tsp vanilla extract
¾ cup MILK CHOCOLATE LARGE SIZE chips
1 tsp instant espresso powder

In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt and espresso powder.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, granulated sugar and brown sugar until fluffy, about 3 minutes. Add the egg, mixing well. Stir in the vanilla.
With the mixer on low speed, add the flour in three batches, mixing just until incorporated after each addition. Stir in the chocolate chips and cherries. Scrape down the sides of the bowl.
Refrigerate the dough for a few hours until firm. Turn the dough out onto a clean work surface and divide it in half. Roll out into 2 uniform logs about 12 inches long. Refrigerate it until firm enough to slice, about 1 hour.  my logs were NOT 12 inches, make them however short and stubby you want...i think these cookies are best LARGE
Position a rack in the top and bottom thirds of your oven. Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper or aluminum foil.
Cut the logs into 1 inch slices and place 1 ½ inches apart on the prepared sheets. Bake for 15 minutes, or until the dough looks just baked. The cookies should be tender, so do not over bake.  i suggest doing a tester.

PEANUT BUTTER FILLING

2 cups powdered sugar
6 Tbsp softened unsalted butter
1/2 cup creamy peanut butter
might need...2 Tbsp milk or cream
mine didn't come together and become spreadable until i added the milk

blend in mixer until it comes together and looks creamy
use right away or cover with plastic wrap.  can be refrigerated and brought back to room temp to use later.

19 comments:

CarinE said...

oh...yummm yumm............i will this......sooon.......very soonnnnn.....

Joanne said...

These are some seriously intense cookies. And I mean that in the most delicious possible way.

crustabakes said...

These cookies sound so rich and wonderful!

Jane said...

Did you cut the cookies in half, or use two cookies for each sandwich? Because 1 inch slices before baking seem kinda hefty.
I can't wait to make these!!

Jules and Ruby said...

HI JANE...i used 2 cookies per whole sandwich...BUT 1 whole sandwich was a bit large for 1 person so i served 1/2-sands. they are hard to cut in half and still look nice, so i pre-cut 1 cookie in half and then frosted. does that help any?...i would suggest a tester if you're worried about the size. i wanted these large. thanks for stopping by. hope you make these beauties.

Stanislav said...

OMG! This cake totally reminds me of chockolate cake that I used to get at a French bakery! The cream looks so delicious… Yum!

Sara said...

OMG amazing! These look so so so good. :)

Krista said...
This comment has been removed by the author.
Anonymous said...

I'm making these right now, but am running into some issues with how it is written. The ingredient list calls for baking powder, but in the steps it calls for baking powder. Also, it never says when to put in the instant espresso powder. Obviously, I can make due, but it makes me wonder if there are an other errors in how the recipe was written.

Jules and Ruby said...

Anonymous....thank you soooo much for bringing this to my attention...it's baking SODA...my bad. so sorry, i hope this type-o didn't mess up your batch of cookies. also, i threw in the espresso powder with the dry ingredients. i fixed the problem in the post. thanks again...

Passionate Mae said...

OMG, this looks really really yummy! I might try and make these some day..

Anonymous said...

these are tasty. haven't put them together yet w/ the p-butter. i am using almond butter as I don't like peanuts. However, you say to add cherries but they are not on the ingredient list. what kind of cherries and how many? Made the bacon cookies today and they are yummy. but you say to add the 'sugars' but only brown sugar is in the ingredient list, so I added another egg and some white sugar. For the apple cake, how much cream cheese is 200g? we use imperial over here. Also lots of typos in the. directions. one mistake can mean a good dish going bad.

Jules and Ruby said...

Anonymous...my apologies !...my typing is horrible. this new computer catches most of the mistakes, so i hope that will improve. for this recipe the "original" had dried cherries...i chose not to put them in this batch. as for the Bacon Fat cookie, so glad yours turned out good. i don't know which one you chose. i think there's a few. i will try to find it and correct the typo. the apple cake...200 grams of cream cheese...hmmmm...i have a kitchen scale so i weighed it out. i don't know the volume, but i could find a converter and look it up. i'm so HAPPY you are trying these recipes. i always try to include the original recipe and blogger so if there are any problems i hope you will visit the original post.
thanks again for bringing this to my attention. i am always trying to improve my blogging, but the writing part is my downfall. i love to cook...shoot and EAT. i hope all turns out tasty and delicious

Krysta said...

I'm very excited about these cookie sandwiches! The only problem is my son is allergic to peanuts and the rest of the kids don't like almond butter. Do you have any suggestions for a substitute?

Jules and Ruby said...

hi Krysta...hmmm...how about just a nice vanilla cream? or a milk chocolate cream?...maybe a raspberry cream? or ice cream? i hope you try them. they're great just as cookies too. thanks for stopping by jules

Cat M. said...

Awesome cookies and awesome dough!!

Nichole said...

Do they have to be refrigerated after they are finished or can they be left out?

Jules and Ruby said...

Hi Nichole. I kept them in an airtight container over night and gave most away the next day. The few I coveted for myself were still great after a couple days. Thanks for stopping by. I hope you make them. They were a huge hit

Jules and Ruby said...

Hi Nichole. I kept them in an airtight container over night and gave most away the next day. The few I coveted for myself were still great after a couple days. Thanks for stopping by. I hope you make them. They were a huge hit

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