This is myfirst time baking and tasting snickerdoodles. Whoever came up with that name?It’s funny yet the dough of these cookies is interesting since it has oil andit creates a beyond-tender cookie.
Last week Ijoined Julie of Willow Bird for a weekly baking challenge that has meinnovating on a recipe. I made the most amazing chorizo and mozzarella braidwhich was very, very well received by everyone stopping by. Today I madesnickerdoodle bites filled with peanut butter and drizzled with chocolate.
Having noidea what kind of dough I was working with I decided to use my mini muffin pan.Being no particular fan of cookies, which I already bored you with, and havingto come up with an innovative way of using it, because that’s the whole pointof this challenge, bite size morsels seemed a good thing.
Aren’t they cute? Youcan just pop one into your mouth and kinda think you didn’t. That makes themdangerous.
The fillingis simply cold peanut butter. I left the idea of a chocolate drizzle open,since I needed to taste these first. I find peanut butter and chocolate one ofthe best ever combination of flavors, way better than jam. Take the killer brownies which I think wouldn’t be the same if peanut butter wasn’t part of thedeal.
But back to this innovation on snickerdoodle dough, the final result is a superb surprise. Theflavors work very well together and that dough is so good. I feel like I did afew weeks ago when I baked with pumpkin puree for the first time. I knew in aheartbeat that it was here to stay. I feel the same about the popularsnickerdoodle. And especially about these snickerdoodle peanut butterbites with a chocolate glaze.
Note: I used this mini muffin pan.
Half Snickerdoodle dough recipe (from Willow Bird Baking)
½ teaspoonground cinnamon
1 cuppeanut butter, cold
½ cupchocolate glaze + added 4 Tbs cream
Taketeaspoons of cold peanut butter, make small balls, put on a tray and freeze for½ hour.
Preheatoven to 375ºF /19ºC. Lightly spray 24 mini muffin pan with vegetable spray.
Followrecipe for snickerdoodles adding cinnamon. Without chilling the dough, put 1teaspoon mixture on bottom of mini muffin mold. Put one small ball of coldpeanut butter on top, pressing just a bit. Top the peanut butter with anotherteaspoon of snickerdoodle dough. It will stand on top, that is fine, there´s noneed to press it down or cover the peanut ball. It will even out in the oven.
Bake for 15minutes and let cool on wire rack. Carefully unmold bites, transfer to the wirerack with a parchment paper beneath to catch drippings.
Verybriefly heat glaze to loosen it. Add cream and mix well. Glaze each mini bite.
Makes about36 mini bites.