Italian Millionaire Cookies
From jo_jo_ba 15 years ago
- 11 minutes to make
- Serves 6
Imported, 70% Amedei chocolate wrapped in luxuriously creamy peanut butter cookie dough then gets enveloped in a chocolate - espresso cookie wrapper before being baked. It takes some time, and a little effort, but it's worth it! Read more The resulting treat is nothing short of decadent, and insanely rich... tread lightly! Full story on my blog: http://yummysmells.blogspot.com/2008/05/my-cookie-for-1-million.html See less
Ingredients
- - chocolate Dough - shopping list
- 3 tbsp shortening shopping list
- 3 tbsp brown sugar shopping list
- 1/4 tsp salt shopping list
- 1/2 tbsp whole milk shopping list
- 1 tsp vanilla extract shopping list
- 1/4 tsp instant espresso powder shopping list
- 3 tbsp flour shopping list
- 3 tbsp cocoa powder shopping list
- 1/8 tsp baking soda shopping list
- - peanut butter Dough - shopping list
- 3 tbsp smooth peanut butter shopping list
- 2 tbsp sugar shopping list
- 1 tsp brown sugar shopping list
- 1/2 tbsp vanilla extract shopping list
- 1/2 tbsp whole milk shopping list
- 3 tbsp flour shopping list
- 1/8 tsp baking soda shopping list
- 1/8 tsp baking powder shopping list
- - Assembly - shopping list
- 60 grams (6 squares) Amedei 70% Toscano chocolate (or similar) shopping list
How to make it
- - Chocolate Dough -
- Cream shortening, brown sugar and salt together.
- Beat in milk and vanilla.
- Whisk together espresso powder, flour, cocoa and baking soda together, beat into creamed mix.
- Wrap in cling film and refrigerate at least 4 hours.
- - Peanut Butter Dough -
- Cream together peanut butter, sugars, vanilla and milk.
- Stir in flour, baking soda and baking powder.
- Wrap in cling film and refrigerate at least 4 hours.
- - Assembly -
- Preheat oven to 350F, line a baking sheet with parchment (do not grease).
- Flatten out two rounds of peanut butter dough roughly the size of the chocolate square.
- Place the chocolate in the middle of one disc, top with the other dough round and pinch the seams to seal.
- Repeat with remaining chocolate squares and peanut butter dough.
- Follow the same procedure for flattening the chocolate dough into rounds, this time placing the peanut butter round in the centre of each.
- Place sealed cookies on the baking sheet.
- Bake 11-12 minutes, allow to cool 5 minutes on sheets before removing to wire rack and cooling completely.
Center of goodness!!
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Wrapped on up!
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The Rating
Reviewed by 7 people-
That was professional work and thanks for the nutrition facts.
ahmed1
in Cairo loved it
-
Mmmm wonderful!
jett2whit
in Union City loved it
-
mmm, delicious!
magali777
in Mexico loved it
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