My family and I really enjoyed spreading Hershey's Reese Peanut Butter Chocolate spread, and making these sandwich shell cookies. To make these soft cake like cookies you will need to follow my Madeleine recipe below. This spread has a salty, sweet, chocolate, and peanut butter flavour that goes well with these soft sandwich cookies. We like having these sandwich shell cookies, as snack and dessert.
6 oz unsalted butter
3/4 cups flour
1/8 tsp salt
2/3 cups sugar
1/2 tsp vanilla powder
butter and flour to coat the pan
Melt the butter in a pan over medium low heat till it is brown and gives a nutty aroma. Line a metal strainer with paper towel and strain the butter, discard the solids. Cool the butter to room temperature. Grease the madeleine pan generously with butter and coat with flour, and dust off the extra flour.
Beat the eggs with the salt until it triples in volume and add the sugar in a steady stream. Keep beating the mixture until it is thick. Fold in the flour little at a time. Fold in the cooled butter, stir enough to mix it in, make sure not to beat the mixture. Chill the mixture covered in the fridge for about 10 to 15 minutes until the oven is ready. The mixture can be kept in the fridge for up to 12 hours until you are ready to bake.
Spoon the batter about 2/3 full into the moulds, not all the way as the batter will spread while baking. Bake in a 350F oven for 7 to 8 minutes. When the madeleines are ready the edges will be brown, if a skewer is inserted in the middle it will come out clean. Unmould immediately and cool.
Once the madeleines cool, spread Hershey's Reese Peanut Butter Chocolate generously and sandwich it with another madeleine before serving. This recipe makes 24 Madeleines, and 12 sandwich cookies.
This post is sponsored by Hershey’s Canada, as I received compensation and product. All rights reserved on photographs and written content Createwithmom © 2011 - 2015. Please Ask First