Try saying that three times fast. It’s a mouthful of title, but it’s also a mouthful of cookie. I thought about naming them “Pantry Cleaner Cookies” because that’s what I was doing when I thought of these. I found a half-empty jar of peanut butter and half a jar of Biscoff. Could they be combined? Is that legal? After a quick tweet to my Biscoff guru Megan, I decided to go for it. And if you’re going to combine peanut butter with Biscoff, why not throw in some dark chocolate because that’s how my mind works. And because more is… MORE!
For these cookies you will need:
1 1/4 cups creamy peanut butter
1 1/4 cups Biscoff cookie butter
1 3/4 cups brown sugar, packed
1 package (5 ozs.) vanilla instant pudding mix
3 large eggs
1 1/2 tablespoons vanilla extract
1 1/2 cups Hershey’s Special Dark cocoa powder
2 teaspoons baking soda
1/8 teaspoon salt
The vanilla pudding mix may seem odd, but my friend Beka put it in her peanut butter cookies for Sweets Week and they looked amazing, so I went for it. Using the paddle attachment (if you have a stand mixer), combine the peanut butter, cookie butter, brown sugar, dry pudding mix, eggs and vanilla extract until incorporated. Stop and scrape down the bowl, then turn the mixer to medium high and beat for 5 minutes more, or until the brown sugar is no longer gritty.
Stop the mixer; add the cocoa, baking soda & salt. Beat until all dry ingredients are thoroughly blended. Stop the mixer and check your cookie batter. It may seem a little dry, but should hold together when you pinch it into a ball.
Remove the beater and pour the dough out onto your work surface. I dumped mine onto a sheet of waxed paper, forming a line of dough about 18″ long. Using your hands, smash the cookie dough into an even log and wrap it in the waxed paper. Secure each end by twisting; you can secure it with a chip clip or rubber band. Once wrapped, roll the cookie dough log as if it’s a rolling-pin, making sure the entire roll is uniform in circumference. Pop the roll of cookie dough into the fridge for 1 hour or freezer for 30 minutes to make it easier to slice.
Once chilled, remove from the fridge or freezer and pre-heat your oven to 350F. Using a sharp knife, cut the roll of dough into 1/2″ slices. Note: I like my cookies thick and chewy. If you like yours thin & crispy, slice them thinner. If you intend to glaze yours like I did, leave them in smooth slices. If you’d like to skip the glaze and eat them plain, you can use a fork to make traditional hash marks on the top of each cookie. To glaze or not to glaze? That is the question.
Lining your cookie sheets with parchment or Silpat mats; place cookies 1″ apart. Pop them into the oven while the dough is still very cold and bake for 10-14 minutes depending on how crispy you want them to be. As I said, I like mine thick & chewy, so I baked each batch for 12 minutes. They were still soft in the center and just beginning to crack around the edges like so. If you like them thin & crispy, watch them starting at 10 minutes, and check often so they don’t burn.
Can I just take a minute to say that one of my favorite things about baking cookies is when I have them all out on the counter, in all stages of ‘in progress’. There’s something about seeing them out there, with all the steps visible, that makes me feel like I’m accomplishing something.
Remove from the oven and allow to cool on the cookie sheets for at least 5-10 minutes before moving them onto sheets of parchment to cool completely. Because these are flourless, they are more fragile when warm. Move them too soon, and they may crumble. Now – glaze or no glaze? I vote glaze!
Dark Chocolate Peanut Butter Glaze:
1/2 cup creamy peanut butter
1/2 cup powdered sugar
4-6 tablespoons Hershey’s Special Dark chocolate syrup
2-3 tablespoons milk
Place the peanut butter in a microwave safe bowl and heat on high power for 30 seconds to soften it. Sift in the powdered sugar and whisk until incorporated; add the chocolate syrup and whisk until smooth. If it gets too thick too quickly, pop it back in the microwave for another 30 seconds. At this point, it will be too thick to pipe, so add 1 tablespoon of milk at a time until the mixture is glossy and the texture of a thick caramel sauce.
I like to put a quart freezer bag into a drinking glass (folding the top over the edge of the glass) and scrape the glaze into the bag using a spatula. To glaze the cookies, press the air out of the bag and twist the bag to press the glaze into one corner. Snip the tip off the corner and pipe immediately onto the cookies.
I push mine close together and use a straight line motion, moving back & forth over each row. But if you’re feeling frisky, you can always:
Allow them to sit for 1-2 hours, until the glaze is firm to the touch. Store in airtight containers. Kept in the fridge, they should last up to 2 weeks; un-refrigerated, they should be good for 5-6 days (if they last that long). If you’ve got a cup of coffee or a glass of milk, these will be all kinds of dangerous.
PS: These are for our annual ‘ladies only’ spring fling weekend, Hoegarden. I’ll get back to you next week and let you know how these went over, if I survive it. Want to find out more? Click on ‘Hoegarden Weekends’ on the right sidebar under Tidbits You Can Choose From. We are THAT family. No apologies. None.
PPS: If peanut butter is a no-no in your house due to allergies, you might try swapping Sun Butter for peanut butter. My friend Kisten does it often, and she swears by it. And I would give Kirsten a kidney, so if I can trust her so can you.
PPSS: I don’t really have a third one; I just wondered if you’d keep reading. :D
