Crunchy Salty Sweet

 

Happy Tuesday! I hope everyone had a nice (long?) weekend, and celebrated Valentine’s Day properly (booze and chocolate, obviously). Since Boston was doing it’s best Revenant impression, Andrew and I decided to stay in and make a meal together to celebrate. On the menu: filet mignon, scalloped potatoes, and roasted carrots with feta and pomegranate. And for dessert?

These addicting, dreamy, chocolate shortbread cookie sandwiches.

I realize in the blog-world, you’re supposed to make your recipes in advance of the holiday, so you can post it and then everyone is inspired to make your ‘perfect Valentine’s day dessert’ in time for the actual holiday.

In the real world, I made these for Valentine’s Day and I don’t feel right holding out on you just because the holiday has passed. Buttery and flaky chocolate shortbread pairs with the most addicting peanut butter buttercream to make one of the simplest yet decadent treats I’ve had in awhile.

Dare I suggest you make these on a casual Tuesday? Yes. I do.

In a food processor (or with a hand-mixer), blend together the flour, sugar, cocoa powder, and salt until fully combined.

Add in the butter, diced into chunks, the egg yolk, and the vanilla.

Pulse until the dough forms into a cohesive ball.

 

Wrap the dough in plastic wrap and let chill for at least 30 minutes. You could do this part ahead of time and let the dough chill overnight.

Preheat the oven to 325 degrees.

Flour your board and roll the dough about 1/4 inch thick.

Using a cookie cutter, cut out the dough. (I won’t lie, I started cutting the stars and realized how annoying they were going to be to frost, so I grabbed a glass from the cabinet and used that to make super simple circles).

Place onto a silpat (or parchment paper) lined cookie sheet.

Bake for 20-24 minutes or until they just become firm. Mine took 22 minutes.

Remove from oven and place onto a cooling rack.

To make the buttercream, start by mixing (in a food processor or with a hand-mixer) the butter and peanut butter until combined.

Add the sugar until it has been fully incorporated.

Add the milk, 1 tablespoon at a time. I only needed 2 tablespoons to get the buttercream light and fluffy, but you may need up to 3.

 

Frost half the cookies with about 1 tablespoon of buttercream and top with an unfrosted cookie.

Try to ignore the fact that you have leftover buttercream, which may or may not be delicious when you dip bacon into it. #NoJudgement

Enjoy!

---

Adapted from: Joy the Baker and All Recipes

Makes: 15 cookie sandwiches (with leftover frosting…darn)

Prep: 20 minutes, Cook: 20-24 minutes, Total: about 45 minutes (plus 30 minutes to rest the dough)

For the cookies:

• 1 cup all-purpose flour
• 1/2 cup confectioner’s sugar
• 1/4 cup cocoa powder
• 1/4 teaspoon salt
• 1 stick (8 tablespoons) unsalted butter, cold
• 1 teaspoon vanilla extract
• 1 egg yolk

For the buttercream:

• 1 stick (8 tablespoons) unsalted butter, room temperature
• 1 cup creamy peanut butter
• 2 cups confectioner’s sugar
• 2-3 tablespoons milk (I needed 2)

In a food processor (or with a hand-mixer), blend together the flour, sugar, cocoa powder, and salt until fully combined.

Add in the butter, diced into chunks, the egg yolk, and the vanilla and pulse until the dough forms into a cohesive ball.

Wrap the dough in plastic wrap and let chill for at least 30 minutes. You could do this part ahead of time and let the dough chill overnight.

Preheat the oven to 325 degrees.

Flour your board and roll the dough about 1/4 inch thick.

Using a cookie cutter, cut out the dough.

Place onto a silpat (or parchment paper) lined cookie sheet.

Bake for 20-24 minutes or until they just become firm. Mine took 22 minutes.

Remove from oven and place onto a cooling rack.

To make the buttercream, start by mixing (in a food processor or with a hand-mixer) the butter and peanut butter until combined.

Add the sugar until it has been fully incorporated. Add the milk, 1 tablespoon at a time. I only needed 2 tablespoons to get the buttercream light and fluffy, but you may need up to 3.

Frost half the cookies with about 1 tablespoon of buttercream and top with an unfrosted cookie.