BROWN BUTTER-PEANUT BUTTER TRUFFLE CHOCOLATE CHIP COOKIES
Categories Dessert
Number Of Ingredients 13
Steps:
- Line an 8x8-inch baking dish with foil and spray with no-stick cooking spray. In a large bowl, mix powdered sugar and peanut butter until smooth (using your hands works best). Spread in baking dish and flatten with hands. Place in freezer for at least 30 minutes. To brown butter, melt butter in a heavy saucepan over medium heat. Whisk frequently and heat until it's golden brown and giving off a nutty aroma. Remove from heat and pour into a heat-proof bowl; allow to cool to room temperature. Preheat oven to 350°F. Remove peanut butter truffles and cut or tear into small pieces; place back in freezer for at least ten minutes. In a medium bowl, whisk together the brown sugar, granulated sugar, and browned butter. Whisk in eggs and vanilla. Using a wooden spoon, stir in flour, baking soda, and salt until just incorporated. Fold in chocolate chips. Gently fold in chunks of peanut butter truffle. You want them to be visible, not completely blended into the dough. (Note: This makes a lot of peanut butter truffles. Use as much or as little of it as you want!) Scoop onto a parchment-lined baking sheet, flatten slightly with hand, and bake for 10-13 minutes. Allow to cool on the baking sheet for 10 minutes, then remove to cooling rack to cool completely.
CHOCOLATE PEANUT BUTTER TRUFFLES
Steps:
- To prepare chocolate peanut butter mixture and chill: Heat cream with peanut butter in a 1quart heavy bottomed saucepan. Use a whisk to break up peanut butter so it melts evenly. Meanwhile, melt chocolate in the top of a double boiler over barely simmering water. When chocolate and peanut butter is smooth, combine with melted chocolate, using a whisk. Force through a mediummesh sieve into another bowl, using a rubber spatula. Stir in vanilla. Let cool, then cover and chill 2 to 4 hours (or overnight). To up to shape truffles: Whisk powdered sugar and cocoa together, then sift into another bowl to combine thoroughly. Grind peanuts, if using, in the bowl of a food processor fitted with the steel blade. Line a large baking sheet or tray with waxed paper or 30 to 50 1inch paper candy cups (yield will depend on the size of your scoop used to shape truffle). To shape truffles: If very chilled, let mixture sit out at room temperature for 20 minutes to soften slightly. Scoop out or spoon small portions of chilled filling and roll into a ball. If desired, push a "Goober" through the side, into center of round and roll to correct shape. Roll truffle in cocoa mixture or ground nuts and place in candy cups. Place in a decorative tin or gift box, separated by sheets of waxed paper or decorative foil. Keep chilled to maintain best flavor and texture.
PEANUT BUTTER CHOCOLATE CHIP COOKIES IV
Mix all together in large mixing bowl. Drop onto cookie sheet and bake 10 minutes at 350 degrees, or till done.
Provided by sal
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, mix together the applesauce, eggs and oil until well blended. Stir in the cake mix. Mix in the peanut butter chips, chocolate chips and pecans. Drop by spoonfuls or roll into balls and place 2 inches apart onto unprepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 166.2 calories, Carbohydrate 21.3 g, Cholesterol 15.5 mg, Fat 8.4 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 3.1 g, Sodium 196.4 mg, Sugar 12.9 g
BROWN BUTTER CHOCOLATE CHIP COOKIES
These cookies have crispy edges and soft and chewy centers. The flavors are kicked up a few notches by using brown butter.
Provided by Yoly
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 4h35m
Yield 24
Number Of Ingredients 9
Steps:
- Place butter in a microwave-safe bowl and cover with parchment paper. Place a microwave-safe plate over the parchment paper to hold it down. Microwave butter for 5 minutes. Check butter; continue to microwave in 30-second intervals if needed, until butter is golden brown and has released a nutty aroma, an additional 30 to 90 seconds.
- Mix flour, baking soda, and salt in a large bowl and set aside.
- Beat brown butter, brown sugar, and sugar together in another bowl until smooth and creamy. Add vanilla and egg and mix until well blended. Add flour mixture and chocolate chips; mix until incorporated. Place dough in a container and refrigerate for a minimum of 4 hours to 24 hours.
- Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
- Scoop cookies with a medium-sized cookie scoop and set on the prepared baking sheet, 2 inches apart.
- Bake in the preheated oven until lightly browned on the edges, 13 to 15 minutes. Cool on the baking sheet, then transfer to a wire rack.
Nutrition Facts : Calories 107.2 calories, Carbohydrate 15 g, Cholesterol 15.4 mg, Fat 5.2 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 3.1 g, Sodium 62.9 mg, Sugar 10.4 g
BROWN BUTTER CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: flour, brown sugar, white sugar, egg, vanilla extract, baking soda, salt, butter, chocolate chips
Provided by Hadley Halverson
Categories Desserts
Time 30m
Yield 15 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350° and line a baking sheet with parchment paper
- Melt butter on medium-high heat until it boils, stirring constantly. Then, turn off the heat until the butter resembles an amber color. Let cool completely while making the cookie dough (next steps).
- In a large bowl, combine the wet ingredients; brown sugar, white sugar, vanilla extract, and egg with a whisk. When the brown butter is completely cooled, mix into the wet/sugar mixture.
- Then, in a small bowl combine the dry ingredients; flour, baking powder, and salt.
- Add the dry ingredients into the wet in 4 intervals, until fully combined.
- Fold in chocolate chips using a spatula.
- Using your hands, roll the batter into small balls and place on a prepared baking sheet.
- Bake at 350° for 8-10 minutes.
- Cool and serve.
Nutrition Facts : Calories 126 calories, Carbohydrate 20 grams, Fat 4 grams, Fiber 0 grams, Protein 2 grams, Sugar 11 grams
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BROWN BUTTER PEANUT BUTTER CHOCOLATE CHIP COOKIES
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4.6/5 (8)Total Time 45 minsCategory Cookies, DessertCalories 321 per serving
- To brown butter, heat unsalted butter in a light color saucepan over medium heat. Continue cooking once butter has melted, the butter will become foamy, you don’t have to whisk yet. When the foam subsides, you will see clear bubbles, start whisking at this point to keep the milk solids from burning. When the butter starts to brown, watch the color carefully, when the butter is caramel in color and smells nutty, turn off the heat. This will take approximately 8 minutes and 30 seconds.
- Allow the butter to cool completely before making the cookie dough. It’s okay if the butter resolidified, but is still soft.
- To make the cookie dough, combine cooled butter with creamy peanut butter and brown sugar in the stand mixer bowl, beat with the paddle attachment for 1 - 2 minutes until light and fluffy. Add egg, and vanilla extract, beat for another minute or two until combined and fluffy.
- In a medium mixing bowl, whisk together sifted flour, salt, baking soda, and baking powder. Slowly add the flour mixture to the liquid mixture and stir until incorporated. Add the chocolate chip and stir until evenly distributed.
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