Peanut Brownie Sables

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I was very happy with how well these cookies worked gluten free.  They don’t spread out much as they bake, and helped by the peanut butter, chopped peanuts, and chopped chocolate, they hold together very well.  Like sables, they have a sandy texture; like brownies, they’re a little chewy in the centers.  I personally like them best fresh out of the oven, when the chocolate is gooey and the cookie soft, contrasting nicely with the crunchy peanuts.

 

Peanut Brownie Sables
Adapted from Dorie Greenspan’s Dorie’s Cookies

Yield: 36-40 cookies

For sable dough:

  • 1 cup gluten-free OR all-purpose flour
  • 1/2 teaspoon baking powder
  • 7 tablespoons unsalted butter, at room temperature
  • 2 tablespoons natural peanut (peanuts-only) butter, smooth or crunchy
  • 1/2 cup sugar
  • 1/4 teaspoon fleur de sel OR pinch of fine sea salt
  • 2 large egg yolks, at room temperature
  • 3/4 cup honey roasted peanuts, coarsely chopped OR salted peanuts, toasted and coarsely chopped

For brownie batter:

  • 2/3 cup gluten-free OR all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 teaspoon fleur de sel OR pinch of fine sea salt
  • 1/2 cup light brown sugar OR 1/2 cup white sugar+dollop molasses
  • 4 tablespoons (1/2 stick) cold unsalted butter, cut into 16 pieces
  • 1 large egg, lightly beaten
  • 6 oz bittersweet chocolate, finely chopped

 

  1. Center a rack in the oven and preheat to 350ºF.  Line two baking sheets with parchment paper.
  2. Make sable dough first: In a stand mixer fitted with the paddle attachment or in a large bowl with a hand mixer, beat butter and peanut butter together on low speed until smooth and creamy, about 2 minutes.
  3. Add sugar and salt, and beat for 2 minutes.
  4. Add yolks one at a time, beating 1 minute after each one.  Scrape down sides of bowl as needed.
  5. Mix in baking powder.
  6. Turn off mixer, add all the flour, and stir it in partway so it won’t fly everywhere.
  7. Beat in flour on low speed.  (If you’re using all-purpose flour, beat only until flour is almost all incorporated.)
  8. Add peanuts and mix on low speed until dry ingredients all disappear and peanuts are evenly distributed.
  9. Scrape dough into another bowl and set aside.  Don’t bother washing the mixer bowl.
  10. Make the brownie batter: Using a rubber spatula, stir together flour, cocoa powder, and salt in mixer bowl or large bowl.
  11. Add brown sugar OR white sugar+dollop molasses.  Pulse mixer to combine.
  12. Add butter bits and mix on low speed until ingredients are fully blended, about 2 minutes.  The mixture looks a little like damp sand, and you might have some crumbs and clumps.
  13. Add beaten egg and mix on low speed until batter resembles fudge frosting.
  14. Add chopped chocolate and pulse to mix it in.
  15. Scrape sable dough back into the bowl with the brownie batter and mix on low speed until homogeneous.
  16. Drop dough in rounded tablespoonfuls on baking sheets, spacing cookies 2 inches apart.
  17. Use either your fingers or the bottom of a jar or glass (covered in plastic wrap) to press each cookie down gently, just enough to level the tops of the mounds.
  18. Bake cookies one sheet at a time, 12 minutes if gluten free, 10 minutes if not.  They will be set at the edges and soft in the centers when prodded lightly with a fork.  They will look uniformly dull.
  19. Cool cookies completely on baking sheet on a rack.  They will firm as they cool.
  20. Repeat with second batch.
  21. Cookies can be stored in a covered container at room temperature for up to 3 days.  Packed airtight, they can be stored in the freezer for up to 2 months.
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