Have you had a chance to stop by Foreign & Domestic for one of their Saturday Bake Sales yet? Now you can recreate a little of F&D Co-Owner and Pastry Chef Jodi Elliott’s baking magic in the comfort of your own kitchen.
Just in time for this week’s heart-filled activities, Jodi shares the secrets to this irresistible peanut butter and chocolate cookie. You can’t go wrong with a combination like that!
Jodi Elliott’s Valentine’s Day Cookies
Baking Instructions:
For the chocolate ganache:
To make the ganache, combine both chocolates in a medium bowl.
Add the cream to a small saucepan over medium heat and bring just to a boil.
Pour the cream over the chocolates and stir well with a spatula or whisk until the chocolate is melted and the cream is fully incorporated.
Cover and refrigerate for at least an hour, or up to overnight.
For the cookies:
To make the cookie dough, combine sugars, peanut butter, and eggs in a large bowl.
Stir in remaining ingredients. Shape the dough into a disc, wrap in plastic wrap, and
refrigerate 2 hours or until firm.
Preheat oven to 325°F. Roll dough to about 1/4-inch thickness on a lightly floured surface. Cut out desired shapes. Place cookies on a cookie sheet lined with parchment paper and refrigerate for 30 minutes to help set the shape.
Bake the cookies for 7-10 minutes, until the edges are just golden and the centers are still light-colored. Let cookies cool completely on the cookie sheet.
To assemble the cookies, spread the ganache on the bottom of one cookie and top with another cookie. If the ganache is too thick to spread, place it in the microwave for 20 – 30 seconds just to soften it to a spreadable consistency.
Can’t get enough? Ned and Jodi were recently featured in the New York Times. You can also taste for yourself at the Festival in April!
