Peanut Butter Chocolate Palmiers

These Peanut Butter Chocolate Palmiers are puff pastry cookies layered with Reese's Peanut Butter Chocolate spread, rolled and baked to a delicate crisp. They are ridiculously easy to make and near impossible to stop eating.

Palmiers - also known as elephant ears, French hearts, butterflies, palm leaves, among others - are delicate, buttery, flaky, cookies made from puff pastry. Homemade puff pastry, although only requiring as little as two ingredients, is a laborious and precise undertaking. I've made it before and the taste is unmatched when compared to some more readily available store-bought varieties. As much as I love making things from scratch, this is one of those times it just makes more sense to go the store-bought route.

For best taste, purchase a good brand. For best results, work with chilled dough - this may mean returning the dough to the fridge to chill a few times as you work. I find this necessary after I've rolled the dough in sugar, as sugar acts as a tenderizer in baked goods, the dough immediately becomes softer when in contact with the sugar.

If you saw the process shot I shared on Instagram, then you can see what not working quickly, coupled with distractions may yield. The first log suffered, so that I could share photos with you, wash my hands, take more photos, wash my hands and so on. The second log received my full attention and was perfection in every way. 🙂

The steps pictured above for these Peanut Butter Chocolate Palmiers are straightforward. For smaller palmiers, roll the dough from the long sides. This, of course, will yield more cookies. For less, but larger cookies, roll the dough from the short sides. I also added some finely chopped, roasted peanuts for added crunch.

Starting with the base ingredients of puff pastry and sugar, you can make endless flavour variations, including savoury cookies like these Asiago Palmiers I shared on Instagram. The one I make most often and all through my starving student days, is rolled in copious amounts of cinnamon and vanilla sugar. They are like miniature cinnamon buns, but only a million times better! They were one of the few things I made back in the day and they were quite popular.

When I first applied for the opportunity to work with Reese on the #DoYouSpoon campaign, I listed this recipe as one of my initial ideas. As I experimented with the spread, my taste-testers and I felt that my Peanut Butter Chocolate Whipped Coconut Cannoli were the way to go. Although I am not being paid for this second post, I wanted to share with you these deliciously addictive Peanut Butter Chocolate Palmiers to simply spread some sweet elephant ear love. (see what I did there... 🙂 )

Peanut Butter Chocolate Palmiers

Peanut Butter Chocolate Palmiers are puff pastry cookies layered with Reese's Peanut Butter Chocolate spread, rolled and baked to a delicate crisp.

Print Recipe

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Course: Dessert

Servings: 36 -50

Author: I Sugar Coat It

Ingredients

• 2 sheets frozen puff pastry dough
• 65 g sugar of your choosing ⅓ cup, granulated, coconut, demerara
• 90 g Reese's Peanut Butter Chocolate ½ cup, or another spread of your choosing
• 40 g peanuts ¼ cup, chopped and roasted

Instructions

• Follow instructions on the pastry package for thawing. I allow mine to thaw overnight in the fridge, or for an hour at room temperature, if in a hurry. You want the dough to be cool, but workable, to avoid cracking while rolling.
• Generously sprinkle a non-stick mat with sugar and unroll the dough onto the sugar. Use a rolling pin to lightly press the dough into the sugar. At this point, the dough will begin to soften and may be difficult to roll. Place the mat with the dough on a cookie sheet and chill in the freezer for five minutes before continuing to the next step.
• Remove from freezer and use an off-set spatula to spread a thin (or generous) layer of the peanut butter chocolate spread across the surface of the dough. Try not to go over board, it will only create a huge mess while baking.
• Sprinkle roasted peanuts over spread.
• Tightly roll the dough from each end until they meet in the middle. For more cookies that are smaller, roll from the long edge of the dough. For a smaller amount of larger cookies, roll from the short edge of the dough.
• Place in the fridge for 30 minutes, or freezer for 10 minutes. Remove and use a sharp knife to cut into ½-inch slices. Place in the fridge for another 30-60 minutes until ready to bake.
• Preheat oven to 400º F. Remove from fridge and sprinkle with sugar.
• Bake for approximately 6 minutes. Pull tray out, flip the cookies over and allow to bake for an additional 3-5 minutes, until golden in colour.
• Remove from oven and allow to cool completely on wore rack.

Notes

Work on one sheet of dough at a time and keep the second dough chilled until ready to use. I like to start working on the second sheet while the prepared cookie roll is in its last chill phase before baking. That way the second tray will be ready to bake right after the first has finished.

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