Italian Millionaire Cookies
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Italian Millionaire Cookies calories by ingredient
Introduction
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! The resulting treat is nothing short of decadent, and insanely rich... tread lightly! 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! The resulting treat is nothing short of decadent, and insanely rich... tread lightly!Number of Servings: 6
Ingredients
-
- Chocolate Dough -
3 tbsp shortening
3 tbsp brown sugar
1/4 tsp salt
1/2 tbsp whole milk
1 tsp vanilla extract
1/4 tsp instant espresso powder
3 tbsp flour
3 tbsp cocoa powder
1/8 tsp baking soda
- Peanut Butter Dough -
3 tbsp smooth peanut butter
2 tbsp sugar
1 tsp brown sugar
1/2 tbsp vanilla extract
1/2 tbsp whole milk
3 tbsp flour
1/8 tsp baking soda
1/8 tsp baking powder
- Assembly -
60 grams (6 squares) Amedei 70% Toscano chocolate (or similar)
Directions
- 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.
