A combination of two countrie’s favorite sweets. From Brazil, brigadeiro – a chocolate truffle, and from the USA – a peanut butter cookie. Those flavors together are just perfect especially when the brigadeiro peanut butter cookie cups are warm and melting in your mouth.
Most of the time when we are cooking and combining flavors we have no idea how it turns out. Sometimes it doesn’t turn out they way we were expecting but most of the time it just surprises us. It happened with this brigadeiro peanut butter cookie cup. The crunchiness of the peanut butter cookie combined with the softness of the brigadeiro… Just perfect!!
Marilyn came up with the idea of the peanut butter flavor to go along with the brigadeiro. Chocolate and peanut butter are a classic match in the US, but not so in Brazil. As a chef for so long I believe that it becomes so natural to mix things up to discover new flavors and combine those that are familiar to accent food from other cultures. When I think about Brazilian food I want it as original as possible, maybe because I don’t eat Brazilian food everyday anymore.
This recipe is easy, fast and fun to make it. These chocolate bites would be perfect for any party and any occasion.
- 1¼ C. Alll purpose flour
- ¾ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
- ½ c. unsalted butter, softened
- 1¼ c. peanut butter (we used creamy, but you could use crunchy)
- ¾ c. sugar
- ½ c. packed light brown sugar
- 1 large egg
- 1 T. milk
- 1 tsp. vanilla extract
- Granulated sugar on a plate for rolling cookies.
- Recipe brigadeiro
- Preheat oven to 350F.
- In a large bowl combine flour, baking soda, baking powder and salt.
- Set aside.
- In a kitchenaid mixer combine butter and peanut butter and beat together until combined and fluffy. Add the sugars and beat again until smooth.
- Add the egg and mix well.
- Add milk and vanilla extract.
- Add the flour a little at a time and beat just until combined.
- Spray a 12 tin muffin tin with pan spray.
- Roll dough into teaspoon size balls.
- Roll in the sugar and place into the muffin tin.
- Carefully press down the dough so it covers the bottom and comes up the sides.
- This dough will puff up so make sure to keep it thin.
- Continue with remaining dough.
- Cook for approximately 10-12 minutes or until the edges are slightly crispy.
- Push down any dough that has risen too much while warm to be sure there is room for the brigadeiro. Let cool in tin for 5 minutes before turning out onto a rack to cool completely.
- Fill the cups with the brigadeiro.
We read an article in The Gothamist called, “Paris is obsessed with Brooklyn & it’s getting weird“. This was so interesting and hilarious at the same time. Paris is obsessed with trendy Brooklyn all the way from it’ signage to it’s decorating. Only a few weeks earlier, Vogue had an article about how Parisian guys are dressing like guys from Brooklyn. What a change having the French freak out over something American LOL!
Beijos e Tchau!