The inspiration for this cookie came from a recipe by France’s long-reigning culinary genius Alain Ducasse. It’s a combination of the iconic French shortbread, le sablé, and the beloved American brownie, which means that the texture is a little sandy here and a little fudgy there, slightly crisp around the edges and moist and a touch chewy in the center. In this truly unusual recipe, you make an almost classic sablé dough studded with nuts and a cocoa–brown-sugar brownie batter studded with chopped chocolate, and then you mix the two together, scoop and bake. Feeling patriotic, I tipped the balance on these and made them more American (or perhaps less French) by adding a daub of peanut butter to the sablé dough and choosing salted peanuts for the crunch. The result is a sophisticated cookie that begs to be eaten with gusto.
Ok then, sounds intriguing, right? These came together pretty simply (I used the same bowl for both doughs and the same mixer without washing in between! Bonus!). For the brownie dough, Dorie calls for the butter to be chilled and for you to use the mixer (stand mixer or hand beaters) and to “pulse” the dry ingredients them mix in the cold butter. With a hand mixer I knew that wasn’t going to work (the butter would not fully blend in at that temperature) so i just used room temp butter and it came together beautifully.
I didn’t use nuts because Neil can’t eat them right now (dental surgery) but I did use crunchy peanut butter so there were a few small bits of nut here and there. These tasted good but I think I prefer an actual brownie OR an actual sablé! Interesting concept though!
Get the recipe for Dorie Greenspan’s Peanut Brownie Sablés on p 128 of Dorie’s Cookies!
Want more cookie recipes? Buy Dorie’s Cookies on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Dorie’s Cookies” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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