So the weather these last weeks was dark, rainy, and cold so I decided to turn the oven on and prepare these extremely delicious peanut butter cookie sandwiches filled with white chocolate, mascarpone, and heavy cream.
I know, it’s not exactly the lightest recipe you will find in this blog but instead of baking dozens of cookies I just prepared 8, so it made 4 cookie sandwiches. The truth is that I was looking forward to having a different breakfast these days since I am working more from home.
I am developing several recipes for food brands as well as doing product photography so I have been spending more time between my kitchen and my studio.
These cookies taste and smell like everything you love about winter, they will warm you from the inside out.
INGREDIENTS
200 gr (1 cup) peanut butter
150 gr (⅔ cup) coconut sugar
60 gr (⅔ cup) white chocolate
30 ml (4 tbsp) heavy cream
2 tbsp raspberry jam
2 tbsp mascarpone
1 big egg
METHOD
Heat the heavy cream in a small pot and add the white chocolate while continuing mixing. Then, add the mascarpone, combine well, and transfer to the fridge for at least 2 hours.
Preheat the oven at 180ºC (350ºF) and meanwhile in a medium bowl mix the egg with the sugar. Add the peanut butter and allow to cool in the fridge for 30 minutes.
Then take the butter mix and drop the dough on a baking tray with oven paper in round balls, each one should weigh 30 gr (1 oz). Make sure there is some space between them and squash them just a bit since we want tall cookies. Bake for 15 minutes. Remove and transfer to a rack. Allow to cool.
Now remove the mascarpone mix from the oven and transfer it all to a pastry bag. Add some mix over a cookie, close with another one and add more mix around both cookies, just like you can see in the photos.
I hope you enjoy the idea and… buon appetito!!
Note: If you prefer you can choose brown sugar instead of coconut sugar.
Are you going to prepare them? Please, tag me on Instagram @carlotafarina
