Chocolate Peanut Butter Bengal Cookies

Course : Cookies
Serves: 1
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Ingredients:

---Cookie Batter:
1 cup unsalted peanuts
6 ounces semisweet chocolate chopped into 1/4 inch
1 cup creamy peanut butter
1/4 pound unsalted butter -- cut into 1 ounce
1 large egg
2 teaspoon pure vanilla extract
1 1/4 cup all purpose flour
1/8 teaspoon salt.
---Creamy Topping:
1 1/4 cups creamy peanut butter
1/4 cup confectioners sugar
---Chocolate Drizzle
8 ounces semisweet chocolate -- chopped into 1/4 inch
 

Preparation / Directions:

Make the cookies; Preheat the oven to 325 degrees F. Toast the peanuts on a baking sheet in the preheated oven for 10 to 12 min. until golden brown. Cool the nuts to room temp. before finely copping in a food processor fitted with a metal blade. or by hand using a cook's knife. Heat 1 inch of water in the bottom half of a double boiler overmedium heat. With the heat on, place 6 ounces semisweet chocolate in the top half of the double boilr. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 to 6 minutes. Transfer the melted chocolate to a 1 qt bowl and set aside until needed. Place 1 cup peanut butter, granulated sugar and buttin in the bowl of an electric mixer fitted with a paddle. Beat on med for 2 m in. until soft. Use a rubber spatula to scrape down the sides of the bowl. Add the egg and the vanila extract and beat on high for 3 min. until smooth.Scrape down the sides of the bowl. Add the melted chocolate and chopped peanuts and mix on medium until incorporated, about 1 min. Operate the mixer on low while gradually adding the flour and salt. Once the dry ingredients have been incorporated about 30 seconds., remove the bowl from the mixer and using a rubber spatula to finish mixing the ingredients until thoroughly combined. Transfer the dough to a cutting board. Divide the dough into 2 equal portions. With both palms roll each portion of dough on a clean, dry cutting board to form each portion into a cylinder that is 12 inches long and 1 1/2 inches wide. in diameter. Individually wrap each portion in plastic wrap and place them in the refrigerator for 3-4 hours. until the dough is firm to the touch. Remove the dough from the refrigerator and discard plastic wrap. Cut each piece of dough into 24 individual 1/2 inch thick slices. Divide the slices onto 4 non sticking baking sheets, 12 evenly spaced slices per sheet. Place the baking sheets on the top and center racks of the preheated oven and bake for 16 to 18 min, rotating the sheets from the top to center halfway through the baking time. Remove the cookies from the oven and cool to room temp. on the baking sheets about 30 min. PREPARE THE CREAMY TOPPING: place 1 1/4 cups peanut butter and the confectioner's sugar in the bowl of an electric mixer fitted with a paddle. Mix on low speed for 30 seconds. Use a rubber spatula to scrape down the sides of the bowl, then beat on high for 1 minute. Remove the bowl from the mixer and use a rubber spatula to finish mixing the ingredients until compmletely smooth. Set the topping as far out of reach as possible ( as the temptation to sample this treat is to great to risk). whle making the chocolate drizzle. Make the Chocolate Drizzle: heat 1 inch of water in the bottom half of a double boiler over med heat. with the heat on place 8 ozs. semisweet chocolate in the top half of the double boiler. Use a rubber spatula to stir the chocolate until completely melted and smooth, about 4 to 6 minutes. Transfer the melted chocolate to a 1 qt bowl and set aside until needed. Assemble the Bengals Place a heaping tsp of creamy topping in the center of each cookie. Use a small spatula or butter knife to spread the topping evenly over the top of each cookie. Arrange the cookies close together on a piece of wax paper or parchment paper. Use a teaspoon to drizzle thin lines of melted chocolate onto the top of each cookie. Keep the cookies at room temp. for 25 to 30 min. to firm the chocolate. Store cookies in a tightly sealed plastic container until ready to se


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