Peanut Butter Cheese Cream Sandwich Cookies

How to make it

Amounts in the steps are for 20 servings.

1. 1

   Dough

   Loosen 95g of butter until soft, mix in 50g of powdered sugar and 2g of salt, then add 30g of peanut butter, 24g of egg yolk, and the vanilla extract and mix.

   · Peanut butter in the dough deepens the nutty flavor.

2. 2

   Mix in the flour

   Add 150g of sifted cake flour and 60g of almond flour and cut them in until it comes together as one mass.

3. 3

   Roll and rest

   Roll the dough out and firm it in the freezer.

   · Kept in the freezer, it spreads less in the oven.

4. 4

   Bake

   Cut with a cookie cutter, set the pieces on a perforated mat, and bake at 325 to 350°F (160 to 170°C) for 12 to 15 minutes.

   · A perforated mat is best. A steamer mat works if you do not have one.

5. 5

   Caramel sauce

   Melt 20g of corn syrup (mulyeot) and 41g of sugar into a caramel, stir in 60g of warmed heavy cream, then finish with 6g of butter and 1g of salt and let it cool.

6. 6

   Cheese buttercream

   Loosen 70g of cream cheese and 64g of butter until soft, add 48g of powdered sugar and 15g of honey, and whip until smooth.

7. 7

   Assembly

   Pipe the cheese buttercream onto a cooled cookie, put caramel sauce in the center, and cover with another cookie.

You can fix this

If it hasn't burned or stuck to the pan, it can still be fixed.

• If the cream is loose, whip it further. If it splits, warm it slightly and whip again. Sugar cannot be taken back out once it is in.