I recently read a news article about a woman who visualized herself winning the lottery – then went on to win $112 million dollars.*
How does this work again?
Sadly for me, this laser focus visualization only works on baked goods. Cookies. Peanut Butter Sandwich Cookies, to be precise.
I thought about these soft, chewy and dense cookies - and poof they appeared. Alright, some baking may have happened in between. But it was minimal, really. I barely even noticed it.
Peanut Butter Sandwich Cookies were on my mind last night while I was dozing off to sleep. I remembered when I was pregnant with Daniel – how I would get up in the middle of the night, scarf one down with a glass of milk, and then crawl right back in bed as if nothing ever happened. I even continued this stealth cookie burglar routine late into my pregnancy – when “stealth” was no longer an adjective I would have used to describe my movements. I needed a crane to get out of bed and a wheelbarrow to get to the kitchen.
I still got there.
These cookies are that good.
First thing this morning, Operation Peanut Butter Sandwich Cookies was a go.
Peanut-ty, chewy, crunchy cookies bookending a puffy, barely sweet and cloud-like cinnamon-honey filling. They are rich, so one is enough…believe me, one is really enough. Okay, two if you’re eating for two. Or eating for one. Whatever.
Either way, these decadent little sandwiches make you feel like you’ve won the jackpot.
Alright, so $112 million might take the cake.
But until I figure out how to sway the Megamillions in my favor, well, this peanut payout will do just fine.
*PS – Yes, this story is from 2011. I am currently visualizing myself reading the newspaper more often.
If you’re not into Cinnamon-Honey filling, I’ve included an alternate chocolate filling recipes below – but feel free to swap out a more traditional vanilla creme filling as well.
- 1¼ cup raw peanuts, toasted and cooled
- ½ cup all-purpose flour
- ¼ cup whole wheat flour (can also use ¾ cup all-purpose flour)
- 1 tsp. baking soda
- ½ tsp. salt
- 2 Tbsp. unsalted butter, melted
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup packed light brown sugar
- 3 Tbsp. whole milk
- 1 large egg
- ¾ cup creamy peanut butter
- 5 Tbsp. honey
- ½ tsp. ground cinnamon
- Pre-heat oven to 350 degrees. Line two baking sheets with parchment paper.
- Pulse cooled peanuts in food processor until finely chopped, about 8-9 times. Whisk flour, baking soda and salt together in a bowl. Whisk butter, peanut butter, sugars, milk and egg in another bowl. Add flour mixture to peanut butter mixture and stir well. Stir in peanuts.
- Using a Tbsp. measure, scoop 12 mounds on a baking sheet, evenly spaced about 1½” apart. Using dampened fingers, slightly flatten each mound.
- Bake until deep golden brown and firm, about 15-18 minutes (mine were done at 15 minutes exactly). Let cooking cool for 5 minutes. Transfer to wire rack and cool completely. Repeat if you have dough leftover.
- To assemble filling: microwave peanut butter for approximately 40-45 seconds until warm. Stir in honey and cinnamon until combined. Add confectioners sugar and stir until smooth.
- To assemble cookies: Turn ½ of the cookies upside down. Place 1 level Tbsp. warm filling in the center of an upside down cookie. Place a second cookie on top of filling, right side up, pressing gently until filling spreads to edges. Allow filling to set 1 hour before serving.
- Alternate Milk Chocolate FIlling: Reduce peanut butter to ½ cup. Stir 6 oz. finely chopped milk chocolate into warm peanut butter until melted, microwaving for 10 seconds at a time before adding confectioners sugar.