Once I get an idea in my head (especially an idea that concerns something as important as cookies) I can find it very hard to shake. I was in Seattle back in July for a work meeting and whilst I was there I made it a priority to pop into Dahlia Bakery to stuff my face with a few of their peanut butter cookies. Ever since, I couldn’t stop thinking about how great they are. Sure, one cookie probably contains a weeks’ worth of calories but it seems that all yummy things do.
My brilliant idea was to try to replicate these cookies at home (bet you didn’t see that one coming! 😉 ). With the wheels in motion, I did what I know best and went searching online for cookie recipes that just *might* work. I found a suitable recipe at “Macaroni and Cheesecake” and I used a peanut butter frosting that I have used on cupcakes. Whilst they didn’t turn out exactly as I’d hoped (not peanut butter-y enough for me) they were still pretty good. When you are eating them, just close your eyes and forget all about the calories.
1 cup unsalted butter, room temperature
3/4 cup dark brown sugar
1/2 cup sugar
1 teaspoon of vanilla
1 tablespoon of honey
1 3/4 cup all-purpose flour
1 teaspoon baking soda
1/8 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 cups quick cooking oats
Pre-heat oven to 350 degrees. Cover baking sheets with parchment paper, set aside. In the bowl of a stand mixer cream together the butter, brown sugar, and sugar until light and fluffy. Add eggs, honey and vanilla and beat until incorporated.
In a separate medium sized bowl whisk together flour, baking soda, cinnamon, and salt. Slowly add the flour mixture into the butter mixture and mix just until incorporated. Stir in oats until evenly distributed. Transfer dough to a large mixing bowl (this is so you can use stand mixer bowl for the frosting) and chill in refrigerator for 15 minutes.
Remove dough from refrigerator and drop by tablespoons onto baking sheet (or even a bit smaller for smaller cookies). Bake for 8 to 10 minutes just until the edges start to brown. Cookies will seem moist in the middle but they will set up. Cool on baking sheet until set and then transfer to a cooling rack to cool completely.
Peanut Butter Frosting
1 cup confectioners’ sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
¾ teaspoon vanilla extract
¼ teaspoon kosher salt
1/3 cup heavy cream
Place the confectioners’ sugar, peanut butter, butter, vanilla and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.
Once the cookies have cooled, on the underside of one cookie spread the peanut butter frosting and top with another cookie. Store in an airtight container.
I found the cookie recipe at the very cool blog “Macaroni and Cheesecake“.