Serves: Makes about 16 sandwich cookies - Time:
The danger here is eating all the dough before you have a chance to bake the cookies. I think it will make a fabulous cookie dough ice cream (watch the site for a forthcoming recipe). You don’t have to sandwich the cookies with the cream-they are delicious as they are. However more is more in this case. You can buy the maple sugar at Marks and Spencer but you could also use a vanilla sugar –homemade or shop-bought. A quick word about the peanut butter: you need the creamy SunPat variety rather than a natural one.
Ingredients
- 125g salted butter, softened at room temperature
- 330g crunchy peanut butter
- 125g caster sugar
- 125g light muscovado sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 225g plain flour
- ½ teaspoon baking powder
- ½ teaspoon bicarbonate of soda
- For the filling
- 250g mascarpone
- 70g maple sugar
Method
- Place the butter, peanut butter, sugars and vanilla extract in a mixing bowl and beat for 2-3 minutes until smooth. Add the egg and beat until thoroughly mixed.
- Mix together the flour, baking powder and bicarbonate of soda and beat into the butter mixture.
- Heat the oven to 180˚c, fan oven 160˚c, mark 4. Take golf ball-sized pieces of dough and shape into smooth balls. Place at decent intervals (they spread a bit during cooking) and press down a little to flatten them. Then press into the dough with the back of a fork to create indentations. Bake for 12-15 minutes until light golden. Leave on the tray for a few minutes before transferring onto a wire rack to cool completely.
- For the filling, beat the mascarpone with the maple sugar. When the cookies are completely cold, spread a heaped teaspoon of the mascarpone over the underside of a cookie and sandwich with a second cookie. Repeat for all the cookies. Eat within 4 days.
