Peanut Butter and Banana, this couple has been together for decades. Showing that no matter how different you may be, there is always a sweet ending. For this cookie marriage I decided to spice things up a bit a bring in a third for the night; my go to Marshmallow. This addition ands texture, chew, and helps round out the sharpness of the banana caramel and rich earthy tones of the PB cookie.
Peanut Butter Cookie
200g Brown Sugar
250g Peanut Butter
5g Vanilla Extract
1 t Baking Soda
As needed- Corse sugar (turbinado is my preferred)
100g Ripe Banana (if you use under ripe bananas the flavor will be more sublet)
20g Butter (if you would like to keep this diary free, use 15g coconut oil)
15g Glucose (or corn syrup)
Before you start, Preheat oven to 325° and line sheet pans with parchment paper
In a mixing bowl with a paddle attachment, combine peanut butter, salt, brown sugar and baking soda.
Mix on medium speed until combined add toffee, egg and vanilla. Continue to mix for 1 min.
With a scoop or two spoons portion out to 24 cookies. Roll into balls and coat in corse sugar( this is optional ). Place on lined sheet pan and press slightly with your palm or if you want a more classic look you can do the cross hatch by pressing down a folk rotate 90° and press down again.
Bake at 325° for 5 mins rotate and bake another 4 mins ( times will vary depending on oven and how aggressively to smooch) .
This step is important LET THEM COOL ON THE SHEET PAN. If you try to transfer them before they are cool you will end up with peanut butter crumble, this is tasty but not the end goal. *Remember the cookie will continue to bake after it is pulled
Once cool enough transfer on to a wire rack and allow to complete cool before building sandwiches.
Banana Caramel Method
In a 2qt pot combine sugar and enough water to make it like wet sand, place on burner and crank it to high. Wash down sides of pot with a pastry brush and water if needed.
While sugar is cooking, peel your bananas and give them a buzz with either a blender, stick blender, or smoothy maker of your choice. (You can also mash them by hand, that will leave you with a chunkier product that you will probably hate yourself for when trying to pipe it out.)
Once sugar has reached your desired darkness ( I take mine pretty dark, almost brunt). I feel a darker caramel will give you more depth and less of a just sweet quality. That added bit of acidity really brightens up the final product. Take sugar off the heat and slowly add your banana puree, give it a little stir in-between additions, a long spoon is helpful. Once all the banana is added go ahead and mount with butter and place back on the heat for a bout a minute, let come back to a boil.
Pour mixture into a heat proof container and allow to cool. Once caramel has cooled add the sea salt. This will help keep the salt crystals a bit larger. That way as you eat it you get these fun little bursts of salty sweet goodness.
In a heat proof bowl combine marshmallows and glucose together; place over a pot of lightly simmering water. Stir frequently. Once mallows are 90% melted turn off the heat and allow to fully melt befor placing mixture in a piping bag ( or a zip top bag works to).
Step 1. Try to find cookies that are roughly the same size (you think this is easy)
Step 2. From each set flip one of the cookies over so that bottom is facing up.
Step 3. Pipe a ring of mallow filling around the edge of the cookie.(pipe the ring a little inward or else when you go to sandwich the cookies together you can make a mallowy mess.)
Step 4. Fill the center of the ring with banana caramel
Step 5. Place the second cookie on top and give it a gental smoosh. ( If the mallow filling has set up too much you can pop them in a low oven for a 2-3 mins or untill tacky.)
Step 6. Stuff your face with cookie sandwiches or store in an air tight container for up to two days.