March 12, 2023
Easter heart cookies Man x Aurélien Cohen
Ct's almost Easter, and like every year chocolate will be in the spotlight everywhere. Discover our incredible peanut butter cookies recipe! Impossible to resist ...
Ingredients
Melting heart inserts
- 150 g Spread Easter Man
Cookie dough
- 125 g soft butter
- 110 g brown or blond vergeoise. Otherwise, brown sugar
- 50 g sugar
- 55 g whole egg (1 large egg = 55 g)
- 225 g flour
- 3 g baking powder
- 4 g liquid vanilla extract (about 1 teaspoon)
- 1 g fine salt
- 180g of peanuts
- fleur de sel for the finish
The recipe
Spread inserts
- Using a piping bag (or tablespoon), fill 11 half-sphere molds with spread. Place the mold in the freezer until the spread is completely frozen.
- Using a piping bag (or tablespoon), fill 11 half-sphere molds with spread. Place the mold in the freezer until the spread is completely frozen.
Cookie dough
- Mix together the flour, salt and baking powder in a small bowl.
- Make a reservation.
- Coarsely chop the peanuts with a knife. Do not try to get regular sized pieces. Set aside.
- In the bowl of a food processor fitted with the paddle attachment (or in a large bowl), place the soft butter at room temperature along with the vergeoise and sugar. Mix in food processor at low speed (or with a spatula). You should obtain a creamy texture.
- Butter and sugar mixture
- Add egg and liquid vanilla extract. Blend again. It is important to scrape the bowl of the food processor between each step.
- Butter sugar egg vanilla mixture
- Add the powders mixed together. Mix in food processor or with a spatula. Stop when there are still some traces of flour.
- Mixing adding flour
- Add the chopped peanuts. Mix again just until the peanuts are evenly incorporated into the dough.
- Wrap the cookie dough in plastic wrap and place in the refrigerator overnight. This will allow the dough to develop all its flavors.
- The next day, remove the dough from the refrigerator and let the dough warm up a bit before forming balls with 70 g of cookie dough and an insert of spread in the middle of each cookie ball. Place the dough balls on a baking sheet covered with parchment paper. Once all the balls are formed, flatten them slightly with the palm of your hand.
- Place cookie sheet in freezer. Allow 1 to 2 hours for the dough balls to freeze completely. You can then either bake the cookies or store the dough balls in an airtight freezer bag for 1 month.
- To bake, preheat oven to 205°C. Place completely frozen cookie dough balls on a baking sheet lined with parchment paper or a silicone mat. Space the dough balls well apart. For a 40×30 cm baking sheet, you can go up to 8 cookies per sheet.
Option: you can bake the cookies inside a 7.5 cm diameter circle that you will remember to grease well to prevent the dough from sticking to the circle.
*Bake for 12-14 minutes depending on the oven. They are done when the edges are nicely colored and the center looks slightly underbaked. Leave the cookies on the baking sheet still warm for 1 min after removing from the oven and sprinkle with a pinch of fleur de sel. Then slide the parchment paper or silicone mat onto a wire rack to cool faster (or directly onto the work surface). Let cool.
Notes
Baked cookies can be stored for 24-48 hours in an airtight box. Frozen raw
cookie balls can be kept for 1 month in the freezer in a well-sealed
freezer bag. It is possible to make even larger cookie balls.
In this case, increase the baking time.
Baked cookies can be stored for 24-48 hours in an airtight box. Frozen raw
cookie balls can be kept for 1 month in the freezer in a well-sealed
freezer bag. It is possible to make even larger cookie balls.
In this case, increase the baking time.
Ready to succumb to our delicious cookies? On your spoons ... Go for it!
