Peanut Butter Date Cookie
2 hrs 30 min (mostly chilling)Makes 10 cookies
Soft brown butter cookie with a gooey peanut butter–stuffed date centre, finished with tempered dark chocolate and sea salt.
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| prepPreheat oven to 180°C / 350°F (fan). | |||||||||||
| 140 g unsalted butter | Brown butter over medium heat until nutty, cool | Beat cooled brown butter & sugars until creamy | Mix in egg briefly | Fold dry mixture into wet mixture | Divide into 10 balls, flatten, wrap around date | Chill 2 hrs or overnight | Space on baking paper, bake 180°C / 350°F, 9 min | Bang tray, swirl with cutter, bake 4 min more | Bang tray & swirl again, cool 15 min on tray | Transfer to wire rack, cool completely | Dip half of each cookie, sprinkle with sea salt |
| 10 Medjool dates, pitted | Stuff dates with peanut butter, seal | ||||||||||
| 5 tsp peanut butter | |||||||||||
| 75 g dark brown sugar | Rub orange zest through sugars | ||||||||||
| 75 g golden caster sugar | |||||||||||
| 1 orange, zested | |||||||||||
| 1 large egg | |||||||||||
| 200 g plain flour | Combine flour, salt, bicarb & cardamom | ||||||||||
| 1 tsp sea salt, plus extra flakes to finish | |||||||||||
| 1 tsp bicarbonate of soda | |||||||||||
| 0.5 tsp ground cardamom | |||||||||||
| 200 g dark chocolate | Melt 100 g chocolate, stir in 100 g off heat | ||||||||||
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