Alright, we’ll take a break from freezing green beans (did 22 pounds yesterday…there’s none for today…woohoo!) and have ourselves a cookie. Actually, these cookies are long gone. Made them a month ago. And the dozen I had stashed in the freezer for later got eaten up by some workin’ men. Those hungry boys. I could so go for one of these right now!
So the cookies themselves aren’t too bad…all whole grain and mostly unprocessed sugar. But then you sandwich that filling in between them and it all goes down hill from there. Mmmm yummy.
Adapted from a Taste of Home recipe
1/2 cup plus 1 T (2 1/2 oz) salted butter
1/2 cup (1 1/2 oz) Aristocrat baking cocoa
1/4 cup (3 oz) chocolate syrup
2 T natural peanut butter
1 1/2 eggs (I used 1 large and 1 tiny)
1 cup (6 oz) Sucanat
1 t vanilla
1 1/4 cups (5 3/8 oz) sprouted whole wheat pastry flour
3/4 t baking soda
Melt the butter over low heat. Remove from heat and stir in the cocoa, chocolate syrup and peanut butter until smooth. Cool.
In a large mixing bowl, beat the eggs and Sucanat until Sucanat is almost dissolved. Beat in the chocolate mixture and the vanilla. Combine the flour, baking soda, and salt. Gradually add to the creamed mixture. Chill the dough over night.
Preheat the oven to 350 degrees. Drop dough by level tablespoons onto parchment lined cookie sheets. Bake for about 10 minutes or until no longer raw in the middle. Cool on pan 2 minutes before removing to rack to cool completely.
Smear the peanut butter filling on one cookie and top with a second to make delicious little sandwiches.
Peanut Butter Filling
2 T butter
1/4 cup (2 1/4 oz) natural peanut butter
1/4 cup (2 oz) milk
1/2 t vanilla
2 3/4 cup (12 oz) powdered sugar
Beat butter and peanut butter until smooth. Add milk and vanilla. Gradually beat in powdered sugar until it’s smooth and a bit fluffy.
Yield: Oh no! I failed to write this down immediately and now I have no idea. Sorry!