Peanut Butter Madeleines
Madeleines are a classic French pastry. They have the texture and flavor of a cake, but are baked in a little shell-shaped pan and are often referred to as cookies. Traditionally flavored with vanilla bean and a hint of lemon, I thought it would be fun to add an American flair with a little bit of peanut butter.
That little bit went a long way and these peanut butter madeleines are perfect for peanut butter lovers, while still possessing the delicate texture that fans of traditional madeleines appreciate.
- Yield:12 cookies
- Prep Time:15 minutes
- Cook Time:13 minutes
- Total Time:3hr and 30 minutes (includes cooling time)
3 tbsp unsalted butter
⅔ cup all-purpose flour
¾ tsp baking powder
Pinch of salt
½ cup sugar
2 large eggs
2 tsp vanilla extract
Powdered sugar, for dusting
Melt the butter and Peanut Butter & Co. Smooth Operator in a small saucepan over low heat. Stir until smooth. Remove from heat and let cool 10 minutes.
In a small bowl, combine the flour, baking powder, and salt.
In the bowl of a stand mixer fitted with a whisk attachment, or in a bowl with a hand-held mixer, beat the sugar and eggs together on medium high speed until pale and thick, about 2-3 minutes. Stir in the vanilla extract, followed by the cooled butter and peanut butter mixture. Fold in the dry ingredients.
Spoon the batter into a greased madeleine pan. Cover with greased plastic wrap and refrigerate for at least 3 hours and up to overnight.
When ready to bake, preheat oven to 400°F. Bake madeleines until edges just begin to turn brown and centers have puffed, about 11-13 minutes.
Let cool, then dust with powdered sugar.