Then Monday came along...
I think they might have invented alcohol for Mondays just to make them worth being a day of the week. Plus it's blowing like 50 mph chilly winds today...no kidding...so what's better than a nice glass of red wine to warm your cockles. Oh and good for your heart! Right?
Truffle Stuffed Amaretto Peanut Butter Cookies
For the Amaretto Truffle
Ingredients:
1/3 cup + 1 tbsp heavy cream
3 ounces dark chocolate coarsely chopped
3 ounces milk chocolate coarsely chopped
1/4 cup amaretto
Directions:
1. Place the heavy cream in a small saucepan over medium heat until scalding; it will just start to bubble around the sides.
2. Place the chopped chocolate into a heat proof bowl and pour the hot milk over the chocolate and add the amaretto, let sit for 2 minutes and whisk until smooth.
3. Cover with plastic wrap and chill in the fridge for two hours or until set. Then form into balls. For the cookies I made them a little smaller and I left the truffles without any coating but I did roll a few extra in cocoa. Chill in fridge for another 30 minutes.
For the Cookies
Ingredients:
3/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup butter (1 stick), softened
1/2 cup amaretto peanut butter
1 egg
1 tbsp amaretto
1 1/4 cup all-purpose flour
1/2 cup almond flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 teaspoon salt
Directions:
1. Preheat oven to 350 and line baking sheet with parchment paper or silpat liner.
2. In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the sugars and butter until lighter in color and fluffy.
3. Beat in egg and peanut butter until smooth and stir in amaretto.
4. Add the rest of the dry ingredients and mix on low until all ingredients are combined. Then chill dough in fridge for 30 mins.
5. Now to assemble the cookies I used a small cookie scoop I used two scoops and smashed one down with a fork to give it the traditional peanut butter cookie look and then I just smashed the other down with the palm of my hand and wrapped them around one of the amaretto truffles and pinched the sides together to seal.
6. Bake in the preheated oven for 12 to 14 minutes and then let rest on cookie sheet for 5 minutes, then transfer to wire rack to cool completely.
Anyway...lets talk cookies. These will make your Monday worth it too.
These cookies are chewy and amaretto-y and peanut buttery, and chocolatey, and positively scrumptious. I made these cookies with an amaretto peanut butter and stuffed them with an amaretto truffle. I love amaretto and my girlfriend, Randi, knows this and got me a few treats, including this amaretto peanut butter, she's the greatest!
And I just realized that I was supposed to save one for her...and I didn't...I forgot...and they're all gone...I'm a horrible friend.
Guess I'll be making another batch soon...must save one for Randi...must save one for Randi. :)
Truffle Stuffed Amaretto Peanut Butter Cookies
For the Amaretto Truffle
Ingredients:
1/3 cup + 1 tbsp heavy cream
3 ounces dark chocolate coarsely chopped
3 ounces milk chocolate coarsely chopped
1/4 cup amaretto
Directions:
1. Place the heavy cream in a small saucepan over medium heat until scalding; it will just start to bubble around the sides.
2. Place the chopped chocolate into a heat proof bowl and pour the hot milk over the chocolate and add the amaretto, let sit for 2 minutes and whisk until smooth.
3. Cover with plastic wrap and chill in the fridge for two hours or until set. Then form into balls. For the cookies I made them a little smaller and I left the truffles without any coating but I did roll a few extra in cocoa. Chill in fridge for another 30 minutes.
For the Cookies
Ingredients:
3/4 cup packed brown sugar
1/4 cup granulated sugar
1/2 cup butter (1 stick), softened
1/2 cup amaretto peanut butter
1 egg
1 tbsp amaretto
1 1/4 cup all-purpose flour
1/2 cup almond flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 teaspoon salt
Directions:
1. Preheat oven to 350 and line baking sheet with parchment paper or silpat liner.
2. In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the sugars and butter until lighter in color and fluffy.
3. Beat in egg and peanut butter until smooth and stir in amaretto.
4. Add the rest of the dry ingredients and mix on low until all ingredients are combined. Then chill dough in fridge for 30 mins.
5. Now to assemble the cookies I used a small cookie scoop I used two scoops and smashed one down with a fork to give it the traditional peanut butter cookie look and then I just smashed the other down with the palm of my hand and wrapped them around one of the amaretto truffles and pinched the sides together to seal.
Where did you get amaretto peanut butter? Thx.
ReplyDeleteShirley