Tag Archives: Cookies

Marbled Chocolate-Peanut Butter Sandwiches

15 May

Peanut butter cookies, at least in C’s opinion, are a bit lack luster.  Sometimes a plan old pb&j sandwich seems more savory than one of those tan, cross hatched cookies.

But chocolate AND peanut butter. That, friends, is a lovely, wonderful combination. These cookies feature a blended dough, where you add chocolate to half the already peanutbuttery dough.

The cookies are good on their own, very crunchy but not too sweet. However, if you want to up them to the next level, you can make cookie sandwiches with these, since they are so sturdy. Feel free to experiment with different fillings, like our chocolate glaze.

Oven Temperature: 350°

Ingredients:

1 cup all purpose flour

¼ teaspoon baking soda

¼ teaspoon salt

¼ cup (½ stick) unsalted butter, at room temperature

¼ cup smooth peanut butter

6 tablespoons granulated sugar

¼ teaspoon vanilla extract

½ teaspoon hot water

between 1/8 and 1/4 of a cup of bittersweet chocolate (or semi) melted and kept warm

1 large recipe chocolate filling (see part 2)

Part 1

Make the Dough:

1.  Strain together the flour, baking soda, and salt.  Set aside.

2.  With an electric mixer, mix the butter on medium-low speed.  When the butter is smooth and creamy, add the peanut butter and mix to thoroughly combine. Make sure it is combined, which may take over a minute.

Add the granulated sugar, then the light brown sugar and mix for 1 minute to incorporate.  Make sure to mix for the full minute, at least. Mix in the egg for 1 minute, scraping down the side of the bowl as needed. The dough should be thicker now, and able to form peaks.  Mix in the vanilla.

3.  Reduce the mixer speed to low and add the dry ingredients in three additions, mixing just to combine each addition.

4.  Remove ½ cup of dough and place in a wide, medium bowl.  Using a spoon, mix in the hot water, then blend in the warm melted chocolate.  You have some freedom in the amount of chocolate you can add, although, the more chocolate in the dough, it will be more difficult to keep the dough together.

Put the peanut butter and the chocolate dough next to each other, and gently blend with your hand or a knife, careful not to overmix because you would lose the marble effect.

Form two 1 ¼ inc diameter logs, being careful not to disturb the marbleization.  Wrap the logs with plastic, twisting the ends tightly to secure.  Refrigerate for 1 hour or until firm.  (This dough will keep in the refrigerator for up to 3 days or may be frozen for 1 month.)

Bake the Cookies:

5.  Position the shelve in the upper and lower thirds of the oven.  Heat the oven to 350°.  Lightly butter the cookie sheets.

6.  Using a thin, sharp knife, slice the dough into 3/16 inch rounds, turning every two or three cuts to maintain the shape. C’s originally looked like triangles, so she shaped them into more of disc shapes.  Place on the cookie sheets about 2 inches apart.

See lower pictures as a guide for how much the cookies spread.

Baked Cookie

Unbaked Cookie

7.  Bake for 8 to 9 minutes or until lightly browned.  To ensure even browning, toward the end of baking time rotate the sheets top to bottom and front to back.  Let stand for 1 to 2 minutes before loosening with a thin metal spatula.  Transfer to cooling racks.

These cookies are very crispy, but that also means they’re perfect for filling with frosting (or icecream) to make sandwiches. We recommend our simple chocolate glaze.

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Browned Butter Coconut Cookies

14 May

Chocolate Chip Cookies Get Fancy

C was at home, and after losing thirty-five straight games of battleship, felt the need to prove she had some sort of talent. So, like any good baker, she searched for the most complicated cookie recipe she could find. This recipe , from Joy the Baker, fit the bill; browned butter, toasted coconut, chocolate…sounded perfect.
It. So. Was.

These are without a doubt, the best variation of Chocolate Chip cookies C has ever had. The browned butter, which wasn’t that difficult to make, (although you can read about her worries while making it HERE ), added a lot in flavor, and the coconut was crunchy and sweet, without being overwhelming.

These cookies are a bit sophisticated, so we wouldn’t recommend them for kids, but everyone C fed them to was very happy with the cookies. Her brother, especially could not stop eating them.
One word of warning: bake these directly. C, after making (and eating) a couple batches, decided to give the poor oven a break (or herself a nice, sugar-coma induced nap) and put the dough in the fridge. It stiffened and crumbled. She tried, utterly heartbroken, to resurrect the dough, and managed a couple more batches, but they lacked a lot of the amazing taste of the first batches. We think the coconut may have soaked up the lovely, lovely brown butter.

In short. DO NOT REFRIGERATED THE DOUGH! YOU WILL CRY TEARS OF AGONY AND REGRET AT LOSING OUT ON EATING SOME OF THESE COOKIES.

Browned Butter Coconut Cookies

Preheat oven to 350 F
1 cup (2 sticks) unsalted butter, melted and browned to about 3/4 cup butter (Advice on browned butter, click HERE)
1 cup granulated sugar
3/4 cup brown sugar
1 tablespoon pure vanilla extract
2 ½ cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg
1 large egg yolk
½ cup toasted coconut See here for how to.
1 ½ cup dark chocolate chunks

Melt butter in a medium saucepan over medium heat, stirring constantly until browned. Remove browned butter from oven, pour into heatsafe bowl. Click HERE for more advice.
In a medium bowl, whisk together flour, baking soda and salt. Set aside.
Pour granulated and brown sugar into a large bowl. Add the brown butter and beat together, using a mixer, on medium speed, for about 2 minutes. The sugar may still look grainy, but it should smell heavenly.

 

Add the egg and egg yolk and beat on medium speed for 3 minutes, until its silky smooth. Add vanilla extract and beat for about a minute or until evenly mixed.
With mixer on low speed, add the dry ingredients. Beat until just incorporated. Remove the bowl from the mixer and use a spatula to fold in the toasted coconut and chocolate chips. Dough will be thick.
Bake cookies immediately. Spoon balls by the tablespoonful onto the prepared baking sheets. Bake for 10 to 12 minutes, until golden brown but still slightly soft in the center. Remove from the oven. Allow the cookies to cool on the pan for 5 minutes, before removing to a wire rack to cool completely.

Only One Left...

 

C 6/5. Seriously. Fresh out of the oven. These will make your life better. And fatter. But mainly better.
K 3/5 (although she doesn’t like coconut, and ate one of the aforementioned ‘frozen dough’ cookies)