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| Renato (L) and Matt outside Baked in Red Hook Brooklyn |
I am sure there are any number of readers who don’t believe Andrew cooks anything that isn’t from Baked, the Brooklyn bakery we’ve raved about before. Now into their second cookbook, Baked’s founders really do impress us time after time. And if you’re in the mood for Christmas Cookie making, you couldn’t find a more delicious offering than these delicious chocolate-y, peanut-y treats. This great recipe comes from “Baked: New Frontiers in Baking” (Stewart Tabori Chang). It would make a terrific Christmas gift for any baker on your list. And you can order it by clicking on the cover on the left. Order today and Amazon will get it to you in time for Christmas. Back to our recipe:
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| Reese’s Signature Peanut Butter and Chocolate Cup |
Peanut Butter and Chocolate are a classic combination. Who amongst us has not loved every sweet and nutty bite of a Reese’s Peanut Butter cup? Reese’s has made their signature treat ever since 1928. In fact in one year they make enough of them to feed one to every single person in the US, Japan, Europe, Australia, China, Africa and India. I have to wonder what the poor South Americans are eating instead. Perhaps we should make these cookies just so they could enjoy this incredible taste of peanut butter and chocolate and butter and flour altogether in one place. But don’t forget there’s a 3 hour time block when the dough has to be refrigerated. Other than that, this recipe is pretty straightforward. Here it is:
Recipe for Peanut Butter Chocolate Chunk Cookies
1 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup unsalted butter, softened, cut into 1-inch pieces
1 cup granulated sugar, plus more for sprinkling
1 cup firmly packed dark brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup creamy peanut butter
6 ounces good milk chocolate, coarsely chopped
1 Sift flour, baking soda, and salt into a medium bowl and set aside.
2 In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars together until fluffy. Scrape down the bowl and add eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add vanilla and peanut butter and beat until just incorporated.
3 Add half of the flour mixture and mix for 15 seconds. Add remaining flour mixture and mix until incorporated.
4 Using a spatula or wooden spoon, fold in chocolate. Cover bowl tightly and
refrigerate for at least 3 hours.
5 Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
6 Drop dough by rounded tablespoons onto prepared baking sheets, at least 2 inches apart. With palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat.
7 Sprinkle tops of cookies with granulated sugar and bake for 10 to 12 minutes, rotating pan halfway through baking time, until tops of cookies just begin to brown.
8 Remove pan from oven and cool on a wire rack for 5 minutes. Use a spatula to transfer individual cookies to the rack to cook completely (although they are also delicious warm).
9 The cookies can be stored, in an airtight container, for up to 3 days.
These sound great. As soon as Lent is over, I must bake some. I have given up sweet baked goods for Lent, so my family must be deprived too.
Andrew says I was remiss in not mentioning that unlike most peanut butter cookies, these are not all dried out. Instead they are soft and deliciously moist. Enjoy them after Lent!