I woke up this morning to chaos. That’s really the only way to describe it.
A shooting on my alma mater’s campus. One suspect down. One at large.
Lockdown. Bombs. Grenades. Manhunt.
It’s really too much to fathom that this is the world in which we now live. The world of the future.
Hold your loved ones close and make a double batch of these cookies.
We’re gonna need ’em.
Because the only thing that can calm us in these crazy times is some peanut butter on peanut butter action. Let’s get baking.
And everyone in Boston please stay safe, stay inside, stay away from your windows and doors, and be smart. We are all going to make it through this.
Well, except for the suspects. They can rot in hell and/or prison for all I care.
One year ago…Roasted Asparagus and Tomato Pasta Salad with Goat Cheese
Two years ago…(Boston) Marathon Cookies
Three years ago..Mark Bittman’s Brownies
Four years ago…Thai Sweet Potato Curry
Peanut Butter Sandwich Cookies
Makes 24, adapted from The Dahlia Bakery Cookbook
For the filling:
- 1 1/2 cups (400 g) creamy peanut butter, such as Skippy
- 6 tbsp unsalted butter, softened
- 2 tbsp powdered sugar
- 2 tbsp honey
- 1 tsp kosher salt
For the cookies:
- 1 1/2 cups (227 g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 2/3 cups rolled oats
- 1/2 tsp kosher salt
- 1 cup plus 2 tbsp unsalted butter, softened
- 1/3 cup (125 g) crunchy natural peanut butter
- 3/4 cup (150 g) sugar
- 2/3 cup (150 g) brown sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- For the filling, whisk together all of the filling ingredients in a bowl. Cover and chill until the cookies are ready to be filled.
- For the cookies, in a bowl whisk together the flour, baking soda, baking powder, rolled oats and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, chunky peanut butter and sugars on medium-high until pale and fluffy, about 3 minutes. Scrape down the sides of the bowl as needed.
- Turn the mixer to low and add the eggs, one at a time, scraping down the bowl after each addition. Add in the vanilla extract. Add the dry ingredients on low speed in 4 additions. Mix until just combined. Remove the bowl from the mixer and scrape with a rubber spatula, making sure any dry ingredients at the bottom get mixed in.
- Using a 1 oz scoop (I used a 1 1/2 tbsp cookie scoop), portion all the cookies into scoops on a parchment-lined baking sheet. There should be about 48 cookies. Chill for at least 2 hours or overnight.
- Preheat oven to 375. Arrange 8 cookies, spaced evenly apart on a parchment-lined baking sheet. Don’t flatten the cookies! Set the baking sheet inside another baking sheet and place them in the oven. Bake about 12 minutes, rotating the pan halfway, or until evenly golden. Remove from the oven and let cool for 10 minutes on the pan. Remove to a wire rack to cool completely.
- When the cookies are completely cool, turn one cookie flat side up and spread with about 2 tsp filling (I used a small cookie scoop, which is about 2 tsp). Top with another cookie and press gently so that the filling spreads out. Repeat until all the cookies have been turned into sandwiches.