Friday, March 5, 2010

Peanut Butter Pattie Cookies ( A Famous Knock Off)

Tag along with me on another knock off journey of famous cookies. My first one with a (bitter sweet) darker chocolate was a thin mint, this one a peanut butter pattie. These have a very fresh creamy center (not full of sugar filling) and milk chocolate coating both are perfect for the peanut butter lover or reeses cookies. A little time consuming but you won't be sorry worth every minute. Take a look at the results.

The pariffin wax makes a perfect sheen along with professional look, and they don't melt all over your hands.

After melting the wax and chocolate as directed below use two forks to dip and place on wax papered cookie sheet, then into the refrigerator to harden.

Fill with your favorite creamy peanut, no other ingredients. Just peanut butter. Creamy works the best.

As soon as they come out of the oven use your thumb with a towel to press down in the middle to leave a well for filling with peanut butter. Cool completely after making a well in the center of each cookie.

Roll into balls and then smoosh (is that a word?) with your fingers down to a 1/4 of an inch in thickness.

Time to go into the refrigerator for at least an hour.

A wonderful texture not sticky to roll into balls.

Dough should be easy to handle.

You can use any kind of peanut butter, regular, reduced fat, natural and creamy are the best. Milk Chocolate is the best combo to use with these as well.

1 cup butter, softened (10 seconds in a microwave)
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
pinch salt
1 teaspoon pure vanilla extract
3 tablespoons of heavy cream

Using an electric mixer place all ingredients in order in a heavy duty bowl, blend all together until dough forms ball. Chill for at least an hour in wax paper.
Take dough out, shape int small uniform balls. Flatten 1/4 inch with your index and middle fingers or use the back of a glass dipped lightly in flour. Shape to be perfectly round with fingers if it gets out of shape. Bake on a sprayed cookie sheet or parchment paper until light brown edges approx. 9 to 11 minutes. Watch carefully not to brown. Immediately upon taking out of oven, form a well in the center with the back of a spoon or using your fingers covered in a cloth not to burn yourself.
Cool completely. Start melting pariffin wax see directions below...
When cooled completely, fill the top well of each cookie with creamy peanut butter, I used a cheese spreader.Place the cookie one at a time in the melted chocolate coating using two forks (see below dipping chocolate for instructions). Dry on wax paper lined cookie sheet and place in the refrigerator until firm. Enjoy~

While these are cooling melt wax below.

Dipping Chocolate
2 - 12 oz bags of milk chocolate chips good grade chocolate
1 bar of cooking paraffin wax cut in half
Melt a half bar of wax in the microwave in a microwave proof glass bowl, this takes about 8 minutes, do this step while cookies are cooling. After wax melt add the bag of chips to it stirring till chips melt, place in microwave for about another minute to ensure is liquid is flowing easily to coat cookies. The bowl with keep it liquified for quite awhile for easy dipping.
Dry on wax paper lined cookie sheet and place in the refrigerator until firm.
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