Giant Peanut Butter Sandwich Cookies pasta

To bake such a huge cookie is a great occasion to invite guests and treat friends who love peanut butter. However, there will be it’s hard not to eat such a delicious dessert, nor with whom not sharing. This is an enlarged home version of the popular in the USA. peanut butter sandwich biscuits sold under Nutter Butter brand. If desired, dessert can be coated on top. мороженым. Time: 50min plus solidification time Difficulty: easy Servings: 12 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Biscuit

• 3.5 tbsp. premium flour, plus additionally for rolling
• 2 tsp baking soda
• 220 gr butter, room temperature
• 1 tbsp. granulated sugar
• 1/2 tbsp. brown sugar
• 1.5 tbsp. homogeneous peanut butter
• 2 large eggs
• 2 tsp vanilla extract

Filling

• 1.5 tbsp. homogeneous peanut butter
• 165 gr. butter, room temperature
• 3 tbsp. powdered sugar

Recipes with similar ingredients: premium flour, sugar brown, peanut butter, eggs

Recipe preparation:

1. Cookies: Mix flour and baking soda in a bowl. Whisk granulated and brown sugar butter electric mixer equipped with a spatula nozzle at high speed to lighten (approximately 2 minutes). Add Peanut paste and beat until smooth. Insert one egg at a time and whisk until they combine with other ingredients. Add while whipping the vanilla extract. Pour the mixture with flour. Beat at low speed only until intervenes.
2. Divide the dough into 2 pieces, form 2 of them rectangle that wrap in cling film and place in hardening refrigerator (approximately 1 hour).
3. Cut parchment paper into an 8-shape, size 30 see in the form of a peanut fruit. It will be used as template. Roll one piece of dough between two sheets parchment paper to make a rectangle a little larger size than pattern. Remove the top sheet of parchment and, using knife for pizza or peeling vegetables, cut out a figure in the form of dough peanut fruit. Save the cropping. Repeat the same with the rest of the test. Form a rectangle from the scraps, wrap with cling film and freeze with cut halves of peanut cookies before hardening (approximately 30 minutes).
4. Meanwhile, preheat the oven to 177 ° C.
5. Stuffing: whisk in a large bowl with an electric mixer at medium speed peanut butter and butter until associations. Slowly pour the icing sugar into about 1/4 tablespoon. at a time, whisking between additions until it is completely intervenes.
6. To collect cookies: Roll out a frozen layer of Dough scraps into a large rectangle approximately 0.6 cm thick. Using a sharp knife for pizza or peeling vegetables, cut into long stripes approximately 1 cm wide. Move parchment sheets with the peanut-shaped cookie halves lying on them for 2 baking sheets. Lay crisscross strips of dough on top of one of them. Not try to achieve smooth lines, you need to simulate a pattern on peanut fruit shell. Use a rolling pin to gently flatten and glue the strips.
7. Bake half the cookies until they turn slightly golden on the edges and dry on top (about 30 minutes). Cool completely in baking sheets on a wire rack.
8. Flip half of the cookies without stripes so that it lies face up on a flat serving platter. Evenly smear the filling on it to the edges. Cover with the second half cookies so that the side with the stripes is on top. Use serrated knife to cut into squares for serving.