chocolate peanut butter jammers.Posted on May 17, 2011 in baking, candy, cookies, recipes, sweet | 1 comment
Peanut butter and chocolate: it’s a match made in candyland heaven, no? Yes. Perhaps the simplest and most enduring commercial manifestation of this tasty pairing is in Reese’s Peanut Butter Cups, a peanut butter-filled chocolate candy created way back in 1928 by Harry Burnett Reese, a former dairy farmer and shipping foreman to Milton S. Hershey (yes, that Hershey).
And so it was while standing in the grocery store checkout aisle the other day that I spied Mr. Reese’s orange-and-brown-packaged confection, and felt the urge to forge this favorite deuce of flavors into a cookie: chewy peanut butter cookies dunked in milk chocolate candy coating and an ultra intense dark chocolate glaze.
Not terribly avant garde, but definitely snack-worthy.
But something was missing.
Staring at the racks of beautifully glazed treats, I thought to myself, “What’s missing? How can I amp up this cookie from a pleasant snack into a full-fledged, indulgent dessert?” And then it came to me; in three little letters, I knew how to complete the trifecta: J-A-M.
Chocolate Peanut Butter Jammers
Preheat oven to 350 degrees F
½ cup unsalted butter
1 cup brown sugar, lightly packed
1 cup peanut butter (smooth or crunchy)
1 tsp vanilla
1 ½ cup all purpose flour
1½ tsp baking powder
¼ tsp baking soda
½ tsp salt
Dark Chocolate Glaze Ingredients
½ cup water
1/3 cup sugar
6 oz dark chocolate, chopped
2 tbsp honey
2 tbsp unsalted butter
2 tsp vanilla extract
Milk Chocolate Candy Coating
1 bag Wiltons Milk Chocolate Candy Melts
raspberry or strawberry jam
cacao powder and/or icing sugar for dusting
- Of course, these cookies are perfectly delicious even without dipping them in chocolate — they’re my go-to recipe peanut butter cookie recipe!
- If using Wilton Candy Melts, follow directions on the package and dip according to the Dark Chocolate Glaze directions below.
- Cream together butter and sugar in large mixing bowl; add peanut butter, mixing well.
- Beat in egg and vanilla.
- In separate bowl, whisk together flour, baking powder, baking soda and salt.
- Gradually blend dry ingredients into butter mixture.
- Shape dough into small (1¼-inch diameter) balls; place on parchment-lined baking sheets; flatten slightly with the bottom of a flat-bottomed (clean) glass or jar.
- Bake cookies in preheated (350 degrees F) oven for 8-9 minutes, until lightly golden around edges, but still quite soft to the touch. Allow to cool and set on baking sheets for a few minutes, then transfer to wire racks to cool completely. Makes about 40 cookies.
Dark Chocolate Glaze Directions
- Place wire racks over waxed paper.
- In a double boiler (or medium saucepan) bring a couple of inches of water to boil; in the top part of a double boiler (or a nonreactive metal bowl set over the boiling water) warm the water, sugar and chopped chocolate in a medium saucepan.
- Add honey and bring to boiling; boil for 5 minutes, stirring once or twice.
- Remove saucepan from the heat, add butter and vanilla extract.
- Dip cookies into glaze using a fork or candy dipper. Place dipped cookies on wire racks set over waxed paper. Let cool (or refrigerate) to set.
- Sandwich two glazed cookies together with a generous dollop of your favorite jam, dust lightly with cacao powder or icing sugar and serve!
Dark Chocolate Glaze Recipe Adapted From Brownie Points: Over 100 Outrageously Delicious and Easy Variations on North America’s Favorite Dessert
Peanut Butter Cookie Recipe Adapted From Canadian Living Cookbook
1/2 cup (125 mL) coffee or water
1/3 cup (65 g) sugar
6 oz (160 g) bittersweet chocolate, chopped
2 tbsp (30 mL) corn syrup
2 tbsp (30 mL) butter
2 tsp (10 mL) coffee or vanilla extract