{"id":30286,"date":"2022-02-05T21:31:03","date_gmt":"2022-02-05T21:31:03","guid":{"rendered":"https:\/\/cake-geek.com\/?p=30286"},"modified":"2022-02-08T22:04:50","modified_gmt":"2022-02-08T22:04:50","slug":"peanut-butter-bourbon-smores-recipe","status":"publish","type":"post","link":"https:\/\/cake-geek.com\/index.php\/peanut-butter-bourbon-smores-recipe\/","title":{"rendered":"Peanut Butter & Bourbon S’Mores"},"content":{"rendered":"

\"Peanut<\/p>\n

Our feature recipe this week is for a grown-up version of everyone’s campfire delight – s’mores. But in Jenn Davis’ recipe from The Southern Baking Cookbook<\/a> she’s added a twist with peanut butter and bourbon cookies to up the deliciousness even more.<\/p>\n

The Southern Baking Cookbook<\/a> contains a treasury of Southern classics re-imagined with a unique twist. \u00a0Jenn\u2019s creative use of everyday ingredients and clear, step-by-step instructions make each treat perfect for beginner bakers and pastry pros alike.<\/p>\n

No matter where you live, these sweet and savory bakes will bring a touch of Southern comfort to your kitchen!<\/p>\n

Peanut Butter & Bourbon S’Mores: Ingredients<\/h1>\n

Yields 20 cookies for making 10 s\u2019mores<\/p>\n

Sugar Coating<\/h3>\n
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  • 1\u20444 cup (50 g) sparkling sugar;<\/li>\n
  • 2 tbsp (26 g) Black Onyx Chocolate Sugar (Note: Black Onyx Chocolate Sugar is a brand of chocolate sugar with a brownie-like flavor that can be purchased at spice stores)<\/li>\n<\/ul>\n

    Cookies<\/h3>\n
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    • 1\u20442 cup (110 g) dark brown sugar;<\/li>\n
    • 1\u20443 cup (67 g) granulated sugar;<\/li>\n
    • 1\u20442 tsp baking soda;<\/li>\n
    • 1\u20444 tsp sea salt;<\/li>\n
    • 1\u20442 tsp ground cinnamon;<\/li>\n
    • 1 cup (256 g) creamy peanut butter;<\/li>\n
    • 1 large egg;<\/li>\n
    • 2 tsp (10 ml) pure vanilla extract;<\/li>\n
    • 1\u20442 cup (85 g) semisweet chocolate chips, roughly chopped;<\/li>\n
    • 1\u20444 cup (28 g) honey-roasted peanuts, roughly chopped;<\/li>\n<\/ul>\n

      Marshmallows<\/h3>\n

      Yields\u00a0\u00a024 to 36 marshmallows<\/p>\n

      Marshmallow Coating:<\/p>\n

        \n
      • 11\u20442 cups (180 g) confectioners\u2019 sugar;<\/li>\n
      • 1 cup (128 g) cornstarch;<\/li>\n<\/ul>\n

        Gelatin Bloom<\/p>\n

          \n
        • 1\u20442 cup (120 ml) cool water;<\/li>\n
        • 2 tbsp (24 g) unflavored gelatin powder;<\/li>\n<\/ul>\n

          Marshmallow Sugar Mix<\/p>\n

            \n
          • 11\u20442 cups (300 g) granulated sugar;<\/li>\n
          • 1\u20442 cup (120 ml) water;<\/li>\n
          • 2\u20443 cup (160 ml) light corn syrup;<\/li>\n
          • 2 vanilla beans, scraped;<\/li>\n
          • 3 tbsp (45 ml) Kentucky bourbon; \u00a0<\/span><\/li>\n<\/ul>\n

            \"The<\/p>\n

            Peanut Butter & Bourbon S’Mores: How-To<\/h1>\n

            Preheat the oven to 350\u00b0F (180\u00b0C). Line two rimmed medium baking sheets with parchment paper or silicone baking mats.<\/p>\n

            To make the sugar coating, stir together the sparkling sugar and Black Onyx Chocolate Sugar in a small bowl. Set the sugar coating aside.<\/p>\n

            To make the cookies, combine the brown sugar, granulated sugar, baking soda, salt, and cinnamon in the bowl of a stand mixer. Hand-whisk the ingredients to combine them.<\/p>\n

            Add the peanut butter, egg, and vanilla to the bowl.<\/p>\n

            Fit the stand mixer with the paddle attachment, then mix the ingredients at medium speed for a couple of revolutions, until they are well combined.<\/p>\n

            Reduce the mixer\u2019s speed to medium-low. Add the chocolate chips and peanuts, mixing to distribute them throughout the cookie dough. Don\u2019t overmix the dough.<\/p>\n

            Using a 1 1\u20442-tablespoon (23-g) cookie scoop, measure out a dollop of dough. Pack the dough together with your hands, then create a round ball by rolling the dough gently between your palms. Then roll the cookie ball in the sugar coating until it\u2019s evenly coated. Transfer the cookie balls to one of the prepared baking sheets, spacing them 1 to 2 inches (2.5 to 5 cm) apart.<\/p>\n

            Using the bottom of a flat glass, press down on the cookie ball gently to flatten it. If the cookie cracks around the edges, reshape it with your fingertips, squeezing it gently to form a round cookie. Repeat with the remainder of the cookie dough.<\/p>\n

            Bake one baking sheet of cookies at a time on the oven\u2019s middle rack for 7 to 8 minutes. The cookies will still be soft and look slightly underdone\u2014 don\u2019t worry, they will harden as they cool. If you overbake them, they will be too crumbly.<\/p>\n

            Place the baking sheets on wire racks for 15 minutes. Then gently transfer the cookies to the racks to completely cool. Firm, cooled cookies will be ready to make s\u2019mores.<\/p>\n

            To Make the Marshmallows:<\/p>\n

            For the marshmallow coating, whisk together the confectioners\u2019 sugar and cornstarch in a large bowl.<\/p>\n

            Lightly spray an 8 x 8\u2013inch (20 x 20\u2013cm) baking pan with nonstick baking spray. Line the pan with parchment paper, making sure that the parchment paper hangs over all four sides of the pan but lies flat in the pan\u2019s bottom. Sift a thick layer of the marshmallow coating over the bottom and sides of the baking pan. Set the remaining marshmallow coating aside for later.<\/p>\n

            Next, make the gelatin bloom by stirring together the water and gelatin in the bowl of a stand mixer fitted with the whisk attachment. Allow the mixture to rest for 10 to 15 minutes, until it has bloomed, or thickened.<\/p>\n

            Meanwhile, make the marshmallow sugar mix. In a medium saucepan, combine the granulated sugar, water, and corn syrup. Cook the mixture over low heat for 2 to 3 minutes, until the sugar has dissolved.<\/p>\n

            Increase the heat to medium-high, bring the mixture to a boil, and cook it for 6 to 7 minutes, until its temperature reads 240\u00b0F (115\u00b0C) on a candy thermometer, which is the soft-ball stage. Remove the saucepan from the stove.<\/p>\n

            With the stand mixer running at medium-high speed, very carefully and slowly pour the hot sugar syrup into the gelatin mixture. Aim for the area between the whisk and the side of the bowl.<\/p>\n

            Add the vanilla bean seeds and increase the mixer\u2019s speed to high. Whip the mixture for 8 to 10 minutes, until the mixture has tripled in size. It should be very thick and fluffy.<\/p>\n

            Pour in the bourbon and gently fold it into the marshmallow cream with a rubber spatula. Spoon the marshmallow cream into the prepared baking pan with a rubber spatula and level its surface with the spatula. Generously sift the marshmallow coating over the top to create a thick blanket on the marshmallow cream.<\/p>\n

            Let the marshmallow sit, uncovered, in a cool, dry place for 4 hours, or overnight, to dry out and firm up.<\/p>\n

            Using the overhanging parchment paper, lift the marshmallow square from the pan and place the whole marshmallow on a cutting board. Dust a sharp knife with confectioners\u2019 sugar and cut the marshmallow into squares. Coat the marshmallows with more of the marshmallow coating, dipping the sides of the marshmallows in the coating if you like. Serve the marshmallows with your favorite hot drink, cookies, cake, or pie, or just eat them plain! Store the marshmallows in an airtight container for up to 1 week.<\/p>\n

            To Assemble:<\/p>\n

            Take a single cookie and flip it upside down. Place a similarly sized toasted marshmallow on the bottom cookie, then top the marshmallow with another cookie. Alternatively, you can use only one cookie for an open-faced s\u2019more.
            \n