These peanut butter puff cookies have always been a favorite of mine! My mom made them when I was growing up and they have the best flavor and texture. My son loves macarons, so when we last made these cookies we came up with the idea to make them into sandwich cookies, very similar to macarons! They are similar because to make them you use egg whites for a fluffy and chewy inside and crunchy outside consistency. Like macarons, they have a nut component, although in this case it is peanut butter instead of almond flour! These cookies are actually made without any flour, so they are a great gluten free dessert!
To start, beat the egg white with a dash of salt until soft peaks form. Then, you’ll slowly add the other ingredients in to make the cookie dough.
Scoop the dough into a piping bag (or plastic baggy with the corner cut off, like me!) and squeeze a dollop onto a macaroon sheet. I did mine to just the outside of the smaller circle, and they spread when they cooked to just the right size!
As you can see, sometimes peaks do form. I just took my finger and gently folded them down to the side. If the peaks remain after they’re baked, you can just flick them off! This recipe makes about 24-26 cookies, so you’ll get 12-13 macaroons after they’re assembled.
For the filling we simply used melted milk chocolate chips in the microwave. Stir it until smooth and then add a little to half the cookies, topping with the other half to make the sandwiches! I love this recipe because it’s so simple to make and so delicious! They aren’t true macrons, but they are less finicky and way easier to make! And yet, they do look like macaroons and have a very similar consistency.
- 1 egg white
- dash of salt
- 6 tablespoons sugar
- 1/4 cup peanut butter
- 1/4-1/3 cup milk chocolate chips
- Line a baking sheet with a silicone macaron mat, or spray with cooking spray if you don't have a mat. Preheat oven to 325F.
- With a stand or hand mixer, beat egg white and dash of salt until soft peaks form.
- Slowly add sugar, beating until stiff peaks form.
- Stir in peanut butter.
- Scoop dough into a pastry bag (or ziploc with the corner cup off). Squeeze dollops of the dough onto a silicon macaron sheet on a baking sheet. Just about 1 teaspoon each (just to the outside the smaller circle). You should have 24-26 cookies.
- Top the tops down to get rid of any peaks with your fingers. You do not have to tap the whole pan on the counter as you do with regular macarons!
- Bake for 18 min at 325F.
- Allow the cookies to cool before filling.
- Melt the chocolate chips and stir until smooth. Use a spoon to spread chocolate on half the cookies, then top with the other half to make sandwiches.
This recipe can be doubled but the peaks may not form as well, so the cookies won't be as fluffy!
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