Howdy y’all. It’s Nancy again from gotta get baked with my second guest post for my fabulous friend, Mallory. I’m pretty flattered that Mal asked me for not one but two posts while she’s enjoying my dream vacation in Europe…errrrr, I mean, her dream vacation in Europe. I’m not jealous at all! Ok, maybe with every fiber of my being just a little.
I’ve always wanted to go to Europe, I just haven’t gotten around to it. I subjected myself to 9 years of post-secondary education, working every spare moment I wasn’t in school and then saving all my money for pesky things like getting married and buying property. I hear the teeny tiny violin you’re playing for me. I know that I have an extremely wonderful and charmed life. It’d just be more wonderful and charmed if I could stroll down the streets of Paris with a baguette tucked under my arm, hang out in pubs in London, eat copious amounts of meat in Germany and drink beer and eat chocolate in Belgium. I’ll just have to live vicariously through Mal!
Now, I had lofty intentions for today’s recipe. Sometimes I get an idea that seems brilliant and delicious but unfortunately, my ideas fail like, 90% of the time due to my own incompetence. But that doesn’t stop me from trying!
I originally wanted to make a peanut butter cookie sandwich inspired by the Snickers chocolate bar. I imagined two soft peanut butter cookies with homemade nougat sandwiched in between, half dipped in chocolate and then sprinkled with chopped peanuts. The end result was…not that. The cookies were delightful but the nougat was a bit of a hot mess. See?
It was far too liquid at room temperature. What I should’ve done (and what I did after taking these photos and giving the cookies away) was to place the nougat in the fridge. Cooling it for a few hours gave it the perfect thick consistency. Since I hate wasting food, I ate the nougat by itself with a spoon. Waste not want not waistline be damned.
The recipe I used for the nougat came from the Brown Eyed Baker and her amazing Snickers cake recipe. Make my dreams come true by creating a successful Snickers inspired cookie sandwich and let me know how it goes!
- ½ cup (1 stick) unsalted butter, room temp
- ¾ cup light brown sugar, packed
- 1 egg, room temp
- ¾ cup creamy peanut butter
- 1 tsp vanilla extract
- ½ tsp baking soda
- 1 cup all purpose flour
- ¼ cup whole wheat flour
- ½ tsp cinnamon
- ¼ tsp salt
- ¾ cup peanuts, chopped
- 1 cup peanut butter chips
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone baking mat. Roll about 2 tablespoons of dough into a ball and place on the cookie sheet. Bake for 8-9 minutes. When you pull the sheet out of the oven, the cookies will be soft and may appear undone. Don’t worry about it. Let the cookies cool on the baking sheet for five minutes. They’ll continue to bake while they’re on the sheet. Remove and allow to cool completely on a wire rack. The cookies will firm up further as they cool.
- Note: make sure you leave the remainder of the dough inside the fridge while the cookies bake. You don’t want the dough to warm up because they’ll spread too much while baking.
- Store the cookies at room temperature inside an airtight container for up to one week. I doubt they’ll last that long. These cookies are truly soft, packed full of peanut butter flavour since I used PB, PB chips and chopped peanuts, the latter providing a nice textural contrast. I really love the flavour that the cinnamon adds as well.
Mal, thanks so much for having me here in your wonderful space this month! I hope you’re having an incredible vacation because you deserve it, lady.
Hey Mal here again – I also want to take the time to thank Nancy and the rest of my amazing guest blogging ladies, Medha and Kare for providing such beautiful recipes for me while I was (well, technically still am) gone. If there is one thing I have learned about food blogging it’s that you have to immerse yourself in it and embrace the community and all three of you embody that! You rock!