Today's recipe is the result of a bit of improvisation. Last week I bought a jar of peanut butter at the store without any recipe in mind.
The result has been this amazing recipe. The cookies are quite big- they were baked in my favorite tartlet pans that measure 9cm of diameter. The exterior is crunchy but they are soft and chewy inside, filled with the toffee that will melt in your mouth.
Peanut Butter Cookies filled with Toffee
yields 7 or 8, 9cm diameter cookies
- 112g butter (room temperature)
- 100g sugar
- 100g brown sugar
- 1 egg
- ¼ tsp vanilla extract
- 130g peanut butter
- 170g flour
- 1 ¼ tsp baking soda
- ¼ tsp salt
- 100ml toffee (approximately 7 tablespoons)
- Whisk butter with both kinds of sugar until a light batter is formed. Add the egg and keep whisking up until well incorporated.
- Add the vanilla extract and peanut butter and beat until well incorporated.
- In a separate bowl, mix flour, baking soda and salt. Add this mix to the batter in three additions, mixing well before adding each one.
- Cover the dough with plastic wrap and put it in the fridge for a minimum of 1 hour.
- Pre-heat the oven at 170ºC (340ºF).
- Grease the tartlet molds with vegetable oil and line them with a tablespoon of the dough, covering the whole mold surface.
- Pour 1 tablespoon of toffee in each mold and cover with another tablespoon of the dough, previously flattened with our hands in order to cover the center of the cookie.
- Make a criss-cross patter on the center with a fork.
- Bake for 30 minutes.
- Let them sit for 5 minutes before transferring them onto a rack to cool them down before unmolding them.