Peanut Brownie Sablés

These peanut brownie sablés are the delicious result from combining a peanut butter shortbread dough with a brownie dough, and throwing in some chopped roasted peanuts for a little crunch.

These peanut brownie sablés are rich, peanut-y, and super chocolate-y.

These cookies are a cross between French sablés and American brownies, and to add an additional American twist, there is a bit of peanut butter in the sablés, plus lots of chopped peanuts throughout.

How to make peanut brownie sablés:

To make these cookies, you actually make two doughs, one for a sablé, and one for a brownie. Once you've made the two doughs, you mix them together to get bits and pieces of the flavors and textures of each cookie type in the final cookie.

Ingredients you will need for these Peanut Brownie Sablés:

• Peanut butter, smooth or crunchy
• A bit of fleur de sel or fine sea salt for finishing
• Toasted salted peanuts, which you chop
• Unsweetened cocoa powder
• Semisweet or bittersweet chocolate

Ingredients from you pantry:

You will also need all purpose flour, baking powder, butter, sugar, egg yolks, and light brown sugar. 

Celebrate #NationalCookieDay with all my fellow cookie fanatics! Below is a list of great cookies to make this holiday: (Thanks to Erin of The Spiffy Cookie for hosting)

• Cake Mix Cinnamon Oatmeal Reindeer Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Cherry Chocolate Chip Cookies by Kate's Recipe Box
• Chocolate Cinnamon Crinkle Cookies by A Day in the Life on the Farm
• Chocolate Dipped Butter Cookies by Hezzi-D's Books and Cooks
• Christmas Lights Cookies by Cheese Curd In Paradise
• Classic Old Fashioned Snickerdoodles by Big Bear's Wife
• Coconut S’Mores Bars by The Foodette
• Gingerbread Snickerdoodles by The Redhead Baker
• Peanut Brownie Sablés by Karen's Kitchen Stories
• Pistachio Cardamom Crescent Cookies by Savory Moments
• Quince and Almond Filled Cookies by Palatable Pastime
• Rosettes by That Recipe
• Gluten-Free Tahini Cookies by The Spiffy Cookie

Peanut Brownie Sablés Recipe

Yield: 36 servings

Author: Karen Kerr

These peanut brownie sablés are the delicious result from combining a peanut butter shortbread dough with a brownie dough, and throwing in some chopped roasted peanuts for a little crunch.

ingredients:

For the Sablé Dough

• 1 cup (136 grams) all purpose flour
• 1/2 teaspoon baking powder
• 7 tablespoons (99 grams) unsalted butter, room temperature
• 2 tablespoons peanut butter
• 1/2 cup (100 grams) sugar
• 1 pinch fine sea salt
• 2 large room temperature egg yolks
• 3/4 cup (110 grams) salted cocktail peanuts, coarsely chopped

For the Brownie Dough

• 2/3 cup (91 grams) all purpose flour
• 1/4 cup (21 grams) unsweetened cocoa powder
• Pinch of fine sea salt
• 1/2 cup (100 grams) light brown sugar
• 1/2 stick (56 grams) cold butter, cut into 16 pieces
• 1 large egg, lightly beaten
• 6 ounces semisweet or bittersweet chocolate, finely chopped

instructions:

How to cook Peanut Brownie Sablés Recipe

1. Heat the oven to 350 degrees F. Line three baking sheets with parchment paper. 

To Make the Sablé Dough

1. Whisk the flour and baking powder together. 
2. In the bowl of a stand mixer, beat the butter and peanut butter together on low for about two minutes. Add the sugar and salt and beat on medium high for 2 minutes. 
3. Add the egg yolks, one at a time, beating for one minute between each addition. 
4. Turn off the mixer and add the flour mixture. Pulse the mixer until the flour begins to be incorporated. Beat on low for just enough time until the flour is incorporated. Add the chopped peanuts and mix until incorporated. 
5. Transfer the dough to a piece of parchment or wax paper to rest. 

To Make the Brownie Batter

1. Whisk together the flour, cocoa, and salt in the bowl of a stand mixer. Add the brown sugar, and pulse to combine. 
2. Add the cold pieces of butter and mix on low for about 2 minutes. Add the beaten egg and continue to mix until on low until the batter is combined. Add the chopped chocolate and pulse. 

To Make the Final Dough and the Cookies

1. Scrape the sablé dough into the bowl with the brownie batter and mix on low until just combined. 
2. Using a cookie scoop, portion the dough into 36 mounds, and place them onto 3 parchment lined baking sheets, 2 inches apart. 
3. Press the dough down to 3/4 inch thick disks. 
4. Bake each baking sheet for about 10 minutes. The cookies should be set at the edges and soft in the center. 
5. Let them cool completely on the baking sheets on a wire rack. 
6. Repeat with the next baking sheet. 

Calories
149.69

Fat (grams)
7.02

Sat. Fat (grams)
3.97

Carbs (grams)
18.10

Fiber (grams)
1.33

Net carbs
16.78

Sugar (grams)
5.65

Protein (grams)
2.79

Sodium (milligrams)
33.49

Cholesterol (grams)
24.82

https://www.karenskitchenstories.com/2019/12/peanut-brownie-sables.html

Karen's Kitchen Stories

cookies, peanut butter

Cookies

American

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Created using The Recipes Generator

This recipe was adapted from Dorie's Cookies (affiliate link).