These Peanut Butter Mamoul Cookies are peanut buttery-filled cookies with caramelized biscuits and crunchy nuts filling. Peanut cookie mould, makes them look incredibly delicious and beautiful.
SIMPLE PANTRY INGREDIENTS
To make these Peanut Butter Mamoul cookies, you don’t need a long list of ingredients. The recipe contains surprisingly just 6 simple pantry ingredients, which makes the recipe budget-friendly. Here’s a list of everything that you’ll need:
- All-purpose flour – any flour works well in this recipe, use almond flour for gluten free option.
- Peanut Butter – gives texture and flavor to the pastry.
- Honey – adds sweetness to the pastry.
- Unsalted Butter – butter helps to form pastry into desired shape.
- Salted Peanuts – gives perfect balance sweetness and salt for filling.
- Caramelized Biscuits Spread (Biscoff Spread) – for texture and sweetness of filling.
The recipe consists of 2 components, and that’s a Peanut Pastry and Pastry Peanut filling. I’m going to break down the recipe below in easy steps.
HOW TO MAKE PASTRY
To make good Peanut Mamoul pastry you need to ensure that the pastry will be crunchy on top and soft inside, easy to form into the desired shape, and the dough should not be too dry or too soft.
Always work with room-temperature ingredients, at least 30 minutes before you start. In a mixing bowl, add all-purpose flour, peanut butter, honey and unsalted butter. You can knead the mixture by using a kitchen robot or simply using your hands. Mix until you get a soft smooth dough. At this point cover the dough with foil and let it rest in the refrigerator for at least 20 minutes.
hOW TO MAKE FILLING
Nutty, crunchy, and sweet with the scent of caramelized biscuit spread, so good. This Peanut Mamoul filling is the definition of goodness.
First, blend peanuts in a food processor, until well ground. Transfer peanuts into bowl and add generously spoons of caramelized biscuits spread. Mix well, until well combined.
The texture shouldn’t be too thick, make sure you add enough Caramelized biscuit spread in order to get a chewy texture, perfectly balanced with crunchy peanuts.
SHAPING AND ASSEMBLY
In this step, it’s time to make it happen. All components of the recipe are prepared, so we can start the assembly of these Peanut Butter Mamoul Cookies.
First, remove the dough from the refrigerator and divide it into 2.5 diameter equal balls. I made around 15 balls.
Take each ball, flatten it and shape it with your hand into a circle. Sometimes, it’s quite difficult to work with the dough as it tends to be crumbly, so that’s why you need to make it with your hands, not with a rolling pin.
Spoon one teaspoon of peanut filling in the center of the circle shape of the dough, and carefully wrap and close the filling inside using your palms to shape it into an oval.
Place each oval pastry shape into ‘Mooncake’ also known as ‘Mamoul’ Peanut Mould, press gently on the surface and then remove by pressing it out.
Repeat this until you are all done. If pastry tends to stick into mould, dust it lightly with flour and wash and dry Peanut mould properly to continue.
This peanut mould is easily available on Amazon, Temu or Shein. You can search for Peanut Cookie Press Mooncake Mould in your preferred online shop.
BAKING INSTRUCTIONS
Now it’s time to bake these Peanut Butter Mamoul Cookies. Place cookies onto a baking tray and make space between them around 2 – 3 cm aside. Place the tray into the preheated oven and bake them around 10 minutes at 160 C. Bake them for 10 minutes or until golden brown.
Remove cookies from the oven and let them rest on a baking tray until cool down. Cookies upon baking tend to be soft and then can break or lose their shape. Once they set up room temperature you can place them on a serving plate.
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Peanut Butter Mamoul Cookies
Peanut Butter Cookies
PASTRY
FILLING
Instructions
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In a mixing bowl, add all-purpose flour, peanut butter, honey and unsalted butter. Knead the mixture by using a kitchen robot or with your hands. Mix until you get a soft smooth dough. Cover the dough with foil and let it rest in the refrigerator for at least 20 minutes.
-
First, blend peanuts in a food processor, until well ground. Transfer peanuts into bowl and add generously spoons of caramelized biscuits spread. Mix well, until well combined.
-
First, remove the dough from the refrigerator and divide it into 2.5 diameter equal balls. I made around 15 balls. Take each ball, flatten it and shape it with your hand into a circle.
-
Spoon one teaspoon of peanut filling in the center of the circle shape of the dough, and carefully wrap and close the filling inside using your palms to shape it into an oval. Place each oval pastry shape into Peanut Mould, press gently on the surface and then remove by pressing it out. Repeat this until you are all done. If pastry tends to stick into mould, dust it lightly with flour and wash and dry Peanut mould properly to continue.
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Place cookies onto a baking tray and make space between them around 2 – 3 cm aside. Place the tray into the preheated oven and bake them around 10 minutes at 160 C. Bake them for 10 minutes or until golden brown. Remove cookies from the oven and let them rest on a baking tray until cool down.
