Italian Millionaire Cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
- Chocolate Dough -3 tbsp shortening3 tbsp brown sugar1/4 tsp salt1/2 tbsp whole milk1 tsp vanilla extract1/4 tsp instant espresso powder3 tbsp flour3 tbsp cocoa powder1/8 tsp baking soda- Peanut Butter Dough - 3 tbsp smooth peanut butter2 tbsp sugar1 tsp brown sugar1/2 tbsp vanilla extract1/2 tbsp whole milk3 tbsp flour1/8 tsp baking soda1/8 tsp baking powder- Assembly -60 grams (6 squares) Amedei 70% Toscano chocolate (or similar)
- 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.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
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.
Number of Servings: 6
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 243.7
- Total Fat: 14.0 g
- Cholesterol: 0.3 mg
- Sodium: 42.1 mg
- Total Carbs: 26.8 g
- Dietary Fiber: 3.0 g
- Protein: 4.4 g
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