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Peanut Butter Sandwich Cookies, aka "The Nora Ephron"

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Peanut Butter Sandwich Cookies, …
Epicurious Nov
Nov 28, 2012
Click to see the full description
yield: Makes about 24 sandwich cookies (3 inches in diameter)
This may be the most sought-after cookie recipe in the book, the cookie that makes it into Seattle
Metropolitan magazine's food lover's guide year after year. Once, when director, screenwriter (When
Harry Met Sally), and novelist Nora Ephron was in town, she stopped by the dahlia Bakery and bought a few of these cookies. Later she e-mailed me, saying this was her all-time favorite and asked for the recipe. Naturally, I sent it to Nora along with a big package of cookies. When I asked Nora if I could name the cookie after her in my cookbook, she said, "Are you kidding me? This may be the greatest cookie ever ever ever."
A sandwich cookie takes more effort than a drop cookie, because you have to make both cookies and filling. In addition, this recipe involves a chilling step and requires the cookies to be double-panned. But the results are worth it for the best-textured peanut butter cookie with the creamiest peanut filling. After arranging the scoops of cookie batter on a baking sheet, slip another baking sheet underneath to double-pan so the cookies bake more slowly and evenly. Since you can bake only eight cookies per baking sheet, and the cookies must be double-panned, you'll have to bake them in batches. Be sure to let the baking sheets cool thoroughly before reusing them. We use two different peanut butters in this recipe. Skippy creamy peanut butter makes the filling smooth and creamy. Adams crunchy peanut butter, which like other natural peanut butters must be well mixed before using to incorporate the oil, has just the right almost-runny consistency and crunchy bits of peanuts to give the cookies the perfect texture. To re-create our peanut butter sandwich cookies, we suggest you use the same or similar brands. We prefer moist brown sugar from a resealable plastic bag rather than from a box. This recipe requires a 2-hour or longer chill of the shaped cookie dough, so plan accordingly.
The amount of salt in the filling is a perfect balance to the creamy peanut butter, but if you are substituting table salt for the kosher salt called for in the recipe, be sure to cut the amount in half.
This recipe was inspired by the Bouchon Bakery.

special equipment:
electric Mixer, 1-ounce ice Cream scoop (optional but recommended for the most uniform cookie sandwiches)
peanut butter filling
1 1/2 cups (14 ounces/400 grams) creamy peanut butter, such as Skippy
6 tablespoons (3/4 stick/3 ounces/168 grams) unsalted butter, softened
2 tablespoons powdered sugar
2 tablespoons honey
1 teaspoon kosher salt
peanut butter cookies
1 1/2 cups (8 ounces/227 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 2/3 cups (5 1/4 ounces/99 grams) rolled oats, such as Quaker old fashioned
1/2 teaspoon kosher salt
1 cup plus 2 tablespoons (2 sticks plus 2 tablespoons/11 1/4 ounces/320 grams) unsalted butter, softened
1/3 cup (3 1/2 ounces/125 grams) crunchy natural peanut butter, such as Adams, well mixed
3/4 cup (5 1/4 ounces/150 grams) granulated sugar
2/3 cup (5 1/4 ounces/150 grams) packed brown sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extract

source: www.epicurious.com
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epicurious's Epicurious Nov deck
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Created November 28, 2012
yield: Makes about 24 sandwich cookies (3 inches in diameter)
This may be the most sought-after cookie recipe in the book, the cookie that makes it into Seattle
Metropolitan magazine's food lover's guide year after year. Once, when director, screenwriter (When
Harry Met Sally), and novelist Nora Ephron was in town, she stopped by the dahlia Bakery and bought a few of these cookies. Later she e-mailed me, saying this was her all-time favorite and asked for the recipe. Naturally, I sent it to Nora along with a big package of cookies. When I asked Nora if I could name the cookie after her in my cookbook, she said, "Are you kidding me? This may be the greatest cookie ever ever ever."
A sandwich cookie takes more effort than a drop cookie, because you have to make both cookies and filling. In addition, this recipe involves a chilling step and requires the cookies to be double-panned. But the results are worth it for the best-textured peanut butter cookie with the creamiest peanut filling. After arranging the scoops of cookie batter on a baking sheet, slip another baking sheet underneath to double-pan so the cookies bake more slowly and evenly. Since you can bake only eight cookies per baking sheet, and the cookies must be double-panned, you'll have to bake them in batches. Be sure to let the baking sheets cool thoroughly before reusing them. We use two different peanut butters in this recipe. Skippy creamy peanut butter makes the filling smooth and creamy. Adams crunchy peanut butter, which like other natural peanut butters must be well mixed before using to incorporate the oil, has just the right almost-runny consistency and crunchy bits of peanuts to give the cookies the perfect texture. To re-create our peanut butter sandwich cookies, we suggest you use the same or similar brands. We prefer moist brown sugar from a resealable plastic bag rather than from a box. This recipe requires a 2-hour or longer chill of the shaped cookie dough, so plan accordingly.
The amount of salt in the filling is a perfect balance to the creamy peanut butter, but if you are substituting table salt for the kosher salt called for in the recipe, be sure to cut the amount in half.
This recipe was inspired by the Bouchon Bakery.

special equipment:
electric Mixer, 1-ounce ice Cream scoop (optional but recommended for the most uniform cookie sandwiches)
peanut butter filling
1 1/2 cups (14 ounces/400 grams) creamy peanut butter, such as Skippy
6 tablespoons (3/4 stick/3 ounces/168 grams) unsalted butter, softened
2 tablespoons powdered sugar
2 tablespoons honey
1 teaspoon kosher salt
peanut butter cookies
1 1/2 cups (8 ounces/227 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 2/3 cups (5 1/4 ounces/99 grams) rolled oats, such as Quaker old fashioned
1/2 teaspoon kosher salt
1 cup plus 2 tablespoons (2 sticks plus 2 tablespoons/11 1/4 ounces/320 grams) unsalted butter, softened
1/3 cup (3 1/2 ounces/125 grams) crunchy natural peanut butter, such as Adams, well mixed
3/4 cup (5 1/4 ounces/150 grams) granulated sugar
2/3 cup (5 1/4 ounces/150 grams) packed brown sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extract

source: www.epicurious.com
epicurious's deck(s) that have this card: Epicurious Nov
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