Due to Bonne Maman® Peanut Chocolate Unfold, these cookies characteristic an irresistible mixture of nutty richness and decadent cocoa. Every chew of those delicate and chewy treats delivers a melty peanut chocolate filling, a creamy glaze, and crunchy peanuts that can absolutely fulfill any candy craving.
- 1 (12.3-ounce) jar (350 grams) Bonne Maman® Peanut Chocolate Unfold
- ½ cup (113 grams) unsalted butter, softened
- 1 cup (220 grams) firmly packed darkish brown sugar
- 1 massive egg yolk (19 grams), room temperature
- 1 teaspoon (4 grams) vanilla extract
- 1¼ cups (156 grams) all-purpose flour
- 1½ teaspoons (4.5 grams) cornstarch
- ¾ teaspoon (1.5 grams) kosher salt, divided
- ¼ teaspoon (1.25 grams) baking powder
- ½ cup (60 grams) confectioners’ sugar
- 2 tablespoons (30 grams) heavy whipping cream
- 1 teaspoon (5 grams) unsalted butter, melted
- Garnish: crushed salted peanuts
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Line baking sheets with parchment paper.
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In a small bowl, reserve 2 tablespoons (30 grams) peanut chocolate unfold for glaze. Utilizing a 1½-tablespoon spring-loaded scoop, scoop remaining peanut chocolate unfold (25 grams every), and place on a ready pan; freeze till agency, 10 to fifteen minutes. Utilizing a small offset spatula, form every portion of unfold right into a easy ball; freeze till strong, about 1 hour.
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Within the bowl of a stand mixer fitted with the paddle attachment, beat softened butter and brown sugar at medium pace till gentle and fluffy, 3 to 4 minutes, stopping to scrape backside and sides of bowl. Beat in egg yolk. Beat in vanilla.
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In a medium bowl, whisk collectively flour, cornstarch, ½ teaspoon (1.5 grams) salt, and baking powder. With mixer on low pace, progressively add flour combination to butter combination, beating till simply mixed, stopping to scrape backside and sides of bowl.
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Utilizing a 1-tablespoon spring-loaded scoop, scoop dough (17 grams every), and place on one other ready pan. Gently flatten every portion of dough. Place 1 scoop of frozen peanut chocolate unfold onto 1 flattened dough piece; prime with one other piece of flattened dough. Press edges of dough collectively to seal; roll right into a 1½-inch ball. Repeat with remaining dough and remaining frozen peanut chocolate unfold. Place 2 inches aside on ready pans. Freeze till agency, about 10 minutes.
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Preheat oven to 350°F (180°C).
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Bake, one pan at a time, till edges are golden brown, 16 to 18 minutes. Let cool on pan for five minutes. Take away from pan, and let cool fully on wire racks.
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Add confectioners’ sugar, cream, melted butter, and remaining ¼ teaspoon salt to reserved 2 tablespoons (30 grams) peanut chocolate unfold; whisk till easy. Drizzle onto cooled cookies. Garnish with peanuts, if desired. Retailer in an hermetic container for as much as 3 days.
