Posts Tagged ‘cookies’
Peanut Butter Cookies with Banana Mascarpone Filling
Posted by: EatFree
January 11th, 2012 >> Uncategorized
These cookies are a play on the classic combination of peanut butter and banana. However if you’re in the mood for a peanut butter and chocolate romance, just replace the mascarpone (same Italian cheese found in tiramisu) filling with a chocolate ganache, which is simply melted chocolate folded in with a small amount of heavy cream. I made these cookies extra-large but if you scale down, reduce the baking time about 1 to 2 minutes depending on your oven. Also, it’s crucial you buy the “thick and smooth” variety (as opposed to “rich and creamy”) of mascarpone as this will ensure a sturdy filling.
Ingredients:
- ½ cup all natural peanut butter
- 4 tablespoons unsalted organic butter
- 1 cup light muscavado sugar
- 2 teaspoons pure vanilla extract, divided
- 2 organic eggs
- 2 cups 100% stoneground whole wheat flour
- ½ teaspoon baking soda
- Pinch of salt
- 2 cups thick mascarpone cheese
- 4 small, very ripe bananas, mashed well
Directions:
- Beat together peanut butter, butter, sugar, 1 teaspoon extract, and eggs until just combined.
- Sift together flour, baking soda, and salt. Beat in with wet mixture until just combined. Do not over-mix. This will lead to a tough cookie.
- Refrigerate cookie dough for at least 30 minutes. Meanwhile, combine mashed bananas, mascarpone, and 1 teaspoon vanilla extract lightly with a whisk. (Do not blend, process, or beat.) Refrigerate for 30 minutes.
- Preheat oven to 350 degrees Fahrenheit. For large cookies, scoop cookie dough using ice cream scooper and then flatten to about ¼ inch thickness (will make approximately 12 cookies.) Bake for 12 minutes. Let cool completely on rack.
- When completely cool and ready to eat (only fill when ready to eat), spread filling in between two cookies, sandwich, and enjoy!
The light muscavado sugar takes the place of the conventionally used refined light brown sugar. The texture of the muscavado is similar to light brown texture and works just like it. The only difference is that it is much closer to the natural state of the sugar cane as compared to refined brown sugar. As per usual, I use naturally sweetened chocolate chips here (these in particular were sweetened with evaporated cane juice as opposed to refined white sugar.)
Ingredients:
- 1 stick organic unsalted butter
- ¾ cup light muscavado sugar
- 1 organic egg
- 1 teaspoon pure vanilla extract
- 1.5 cups 100% whole wheat flour
- ½ teaspoon baking soda
- Pinch of salt
- ¾ cup mini naturally sweetened chocolate chips
Directions:
1. Cream together butter and sugar. Add egg and vanilla extract. With the beater on low, beat until just combined.
2. Sift together flour, baking soda, and salt. Combine into wet mixture in thirds until just incorporated. Keep the speed on your stand mixer or hand-held mixer on low. Do not over-beat.
3. Stir in chocolate chips. Refrigerate cookie dough for half hour.
4. Preheat oven to 350 degrees Fahrenheit. Scoop out small rounds from cookie dough using small cookie scoop. Place on sprayed cookie sheet 2 inches apart (makes approximately 21 cookies). Before baking, press each cookie down gently to slightly flatten. Bake for about 10 minutes. Let cool and then enjoy!
