Chocolate Peanut Butter Patties Recipes

EASY PEANUT BUTTER PATTIES (AKA TAGALONGS!)

Steps:

• In a food processor combine almond flour, oat flour, tapioca flour, baking soda, and salt. Pulse a few times to fully combine.
• Add in solid refined coconut oil (if your coconut oil has liquified simply place it into the fridge for a couple of minutes) and pulse until you achieve small crumbs, about 8 pulses. Add the maple syrup and pulse until a loose dough starts to form, about 10 pulses.
• Transfer the dough to a piece of parchment or wax paper, flatten the dough slightly and fold it up tightly, then chill in the refrigerator for 20-30 minutes. Preheat the oven to 350 degrees F (176 C) and line a baking sheet with parchment paper.
• Remove cookie dough from the fridge. Place the dough on a piece of parchment paper that has been lightly floured with tapioca flour. Dust some tapioca flour on top of the dough as well. Roll out the dough until it is about 1/8-inch (~3 mm) thick. Using a 2-inch (~5 cm) circle cookie cutter, cut out 16 circles. You will need to roll out the dough at least twice to get 16 cookies - continue rolling out the dough until all of it is used up. If the dough begins to break easily and becomes difficult to work with, put it back in the fridge to firm up slightly.
• Using a metal spatula, transfer the cookies to your parchment-lined baking sheet, keeping them at least 2 inches (~5 cm) apart. Bake for 7-10 minutes, or until the edges become lightly golden. They should feel slightly firm to the touch when hot. Remove the cookies from the tray and place on a cooling rack until completely cooled.
• While the cookies are cooling combine the peanut butter and maple syrup in a small bowl. Stir well and set aside.
• Place the chocolate chips and 2 tsp of coconut oil into a small saucepan (amount as original recipe is written // adjust if altering batch size). Stirring constantly, heat the chocolate chips on low heat until about half of the chocolate is melted. Remove from the heat and continue to stir until the chocolate is completely melted. You can also do this in the microwave in 30-second increments. Set aside.
• Once cookies are cool, place the cooling rack of cookies over your parchment-lined baking sheet to catch any drips. Line a large round plate with parchment paper and set aside. Parchment is important here as your completed cookies will be difficult to remove in the final step without it!
• Place a heaping 1/2 tsp of peanut butter mixture in the center of each cookie. Shake and tap the cookie to spread the peanut butter, leaving about 1/4-inch of cookie around the edge. Place cookies on your parchment-lined plate and chill in the freezer for 10 minutes, until peanut butter is firm to the touch.
• Remove cookies from the freezer and place them back on the cooling rack. Pour 1 tablespoon melted chocolate on each cookie, letting it coat the top and sides of each cookie. Shake the cookies to evenly distribute the chocolate.
• Once all of the cookies are covered in chocolate, use a metal spatula to transfer them back onto the parchment-lined plate, carefully ensuring the cookies don't touch (the chocolate will stick them together)! Place the cookies in the fridge until completely set, about 15 minutes, then remove gently with a spatula.
• Enjoy them chilled or at room temperature. Store in an airtight container in the refrigerator up to 5 days or in the freezer up to 1 month.

PEANUT BUTTER PATTIES

Steps:

• Cookie Base:.
• In a small bowl, beat together egg and vanilla extract until the yolk is broken up and evenly combined; set aside.
• Combine flour, sugar, salt, and baking powder in the bowl of a food processor fitted with a blade attachment and pulse a few times to aerate and break up any lumps. Add butter and pulse until the mixture looks like sand, about 25 1-second pulses. Add egg mixture and pulse just until the dough forms into a ball, about 25 1-second pulses.
• Turn dough out onto a clean work surface and roll into 2 logs, each about 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate until just firm but still pliable, about 30 minutes. (The logs will flatten slightly while chilling. If you have a paper towel tube available, cut it in half lengthwise and nestle the cookie dough in there; this will help the dough keep its cylindrical shape while it chills.) Reshape the logs so they are perfectly round and refrigerate until firm, about 30 minutes more.
• Heat the oven to 375°F and arrange a rack in the middle. Remove a dough log from the refrigerator, remove the plastic wrap, and slice the dough into 1/8-inch coins. Place the cookies 1/2 inch apart on an ungreased baking sheet. (About 30 cookies will fit on 1 sheet.) Rewrap the extra cookie dough in plastic and refrigerate until ready to bake the second batch. Bake the cookies until the edges are golden brown, about 8 to 10 minutes. Remove to a wire rack to cool completely. Repeat with the remaining dough.
• Filling:.
• Meanwhile, place peanut butter, powdered sugar, and vanilla in a small bowl and stir until smooth.
• Using a butter knife, evenly spread 1/2 teaspoon of the peanut butter filling on each cooled cookie.
• Coating:.
• Line two baking sheets with parchment paper; set aside.
• Prepare an ice water bath by filling a large bowl with 2 inches of cold water and adding 3 to 4 ice cubes; set aside.
• Bring a medium saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 18 ounces of the chocolate couverture in a dry, heatproof bowl. Set the bowl over the saucepan and stir until the chocolate is completely melted and has reached 118°F (Make sure the chocolate does not come in contact with water or exceed 120°F If either happens, start over, as the chocolate will no longer be usable.).
• Remove the bowl from the saucepan. Add the remaining 6 ounces chocolate and stir until all the chocolate has melted and the temperature has cooled to 80°F To speed up the cooling process-but only after all of the chocolate has melted-place the bowl over the reserved ice water bath.
• Once cooled, return the bowl of chocolate to the saucepan and stir until the chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F (The chocolate must remain in this temperature range while dipping the cookies or it will not set properly.) Keep the saucepan of water over low heat and, when needed, set the bowl of chocolate over it to reheat.
• To test if the chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, let the melted chocolate harden and start the tempering process over again: Bring the chocolate up to 118°F, then down to 80°F, then up again to 86°F.).
• Using a dinner fork, dip the cooled cookies one at a time, peanut butter side up, into the chocolate until covered. Lift each cookie out of the chocolate and tap the fork several times on the edge of the bowl. Scrape the bottom of the fork against the edge of the bowl to remove any excess chocolate.
• Place the cookies on the prepared baking sheets by tilting the fork so that the edge of each cookie touches the parchment-lined pan, then pull the fork out. Repeat until all the cookies have been dipped. Let sit at room temperature until completely set, about 20 minutes. Store in an airtight container at room temperature for 1 week or in the freezer for up to 1 month.

CHOCOLATE PEANUT CLUSTERS

Steps:

• In a heavy saucepan over low heat, cook and stir candy coating and chips until melted and smooth. Cool for 10 minutes; stir in peanuts., Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.