Peanut Butter Chocolate Palmiers are puff pastry cookies layered with Reese's Peanut Butter Chocolate spread, rolled and baked to a delicate crisp.
Course Dessert
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 36-50
Author I Sugar Coat It
Ingredients
2sheets frozen puff pastry dough
65gsugar of your choosing⅓ cup, granulated, coconut, demerara
90gReese's Peanut Butter Chocolate½ cup, or another spread of your choosing
40gpeanuts¼ cup, chopped and roasted
Instructions
Follow instructions on the pastry package for thawing. I allow mine to thaw overnight in the fridge, or for an hour at room temperature, if in a hurry. You want the dough to be cool, but workable, to avoid cracking while rolling.
Generously sprinkle a non-stick mat with sugar and unroll the dough onto the sugar. Use a rolling pin to lightly press the dough into the sugar. At this point, the dough will begin to soften and may be difficult to roll. Place the mat with the dough on a cookie sheet and chill in the freezer for five minutes before continuing to the next step.
Remove from freezer and use an off-set spatula to spread a thin (or generous) layer of the peanut butter chocolate spread across the surface of the dough. Try not to go over board, it will only create a huge mess while baking.
Sprinkle roasted peanuts over spread.
Tightly roll the dough from each end until they meet in the middle. For more cookies that are smaller, roll from the long edge of the dough. For a smaller amount of larger cookies, roll from the short edge of the dough.
Place in the fridge for 30 minutes, or freezer for 10 minutes. Remove and use a sharp knife to cut into ½-inch slices. Place in the fridge for another 30-60 minutes until ready to bake.
Preheat oven to 400º F. Remove from fridge and sprinkle with sugar.
Bake for approximately 6 minutes. Pull tray out, flip the cookies over and allow to bake for an additional 3-5 minutes, until golden in colour.
Remove from oven and allow to cool completely on wore rack.
Notes
Work on one sheet of dough at a time and keep the second dough chilled until ready to use. I like to start working on the second sheet while the prepared cookie roll is in its last chill phase before baking. That way the second tray will be ready to bake right after the first has finished.