Peanut Butter stuffed Spiced Cookies
Soft, warmly spiced peanut butter stuffed cookies rolled in cinnamon sugar. Each cookie has a gooey peanut butter centre with a delicious pop of crunch, with optional chocolate for an extra indulgent twist.
Servings 12 cookies
Ingredients
The Biscuit Dough - Te Pokenga Pihikete
- 110 g pata (butter)
- ¼ tsp tote (salt, fine)
- ⅓ tsp hinamona kuoro (ground cinnamon)
- ½ C (100 g) huka hāura (brown sugar)
- ¼ C (55 g) huka one (caster sugar)
- 2 teaspoon (10 ml) wanira (vanilla)
- 1 tōhua hēki (egg yolk), from a size 6, small egg)
- 1 C (150 g) puehu parāoa noa (plain flour)
- 12 large teaspoon (160 - 200 g) pata pīnati kakukaku (crunchy peanut butter)
- 120 - 160 g tiakarete parauri (dark chocolate, 50%)
Cinnamon Sugar - Huka Hinamona
- 2 tablespoon huka one (caster sugar)
- 2 tsp hinamona kuoro (ground cinnamon)
Instructions
Preheat the Oven:
- Preheat the oven to 180 °C bake or 170 °C fan bake. Line two large trays with baking paper.
Chill the Peanut Butter:
- Add 12 - 16 large teaspoons of pata pīnati kakukaku (crunchy peanut butter) onto a tray lined with baking paper. Freeze for ten minutes.
Melt the Butter:
- Melt the pata (butter), tote (salt) and hinamona (cinnamon) over low heat on the tō (stove) or in the ngaruiti (microwave).
Add the remaining Ingredients:
- Pour it into a medium bowl and add in the huka hāura (brown sugar), huka one (caster sugar) and wanira (vanilla). Kaurorihia kia māene (stir it until smooth).
- Add the tōhua hēki (egg yolk) and whip for 30 seconds.
- Mix in the puehu parāoa (flour) and the pokenga pihikete (biscuit dough) is ready.
Stuff the Cookies:
- Divide the dough into 12 - 16 equal balls.
- Press one onto your palm, place two pieces of tiakarete (chocolate) and then chilled pata pīnati (peanut butter) in the centre. Mould it into a round, seal it well and flatten the tops. Repeat the process with each one.
Make Cinnamon Sugar:
- Add the huka one (caster sugar) and hinamona (cinnamon) into a small bowl. Roll each pihikete (cookie) in it, coating it on all sides.
Bake the Peanut Butter Cookies:
- Add the prepared cookies onto the two trays, six on each one.
- Bake each tray separately for 12 - 14 minutes. If they are slightly misshapen, use a large cookie cutter to mould them back in to shape. Do this quickly while they are still hot.
Storage:
- These will keep in a sealed container for up to a week.