These cookies are a magnificent combination of peanut butter and chocolate, once again. If you go back and look through my blog, you will immediately find that this is my very favorite combination of any two foods ever. Some people call these cookies "Buckeyes", I believe. But, I've always used King Arthur Flour's recipe, and they call them magic in the middles, which I see as a more fit name for the cookie anyway. One warning I would give before making these cookies is that although they are absolutely delicious and you should all try making them at some point, know that this is not a quick recipe! These take time and effort! I wrote about an hour for prep time in the description below, although in reality it probably took me even longer. The dough takes no time, but then you have to roll the dough, then roll the filling, then fill the dough, then seal it, then cover it in granulated sugar, then flatten it, and then they finally all go in the oven. As my mom put in an easier way to think about it, you really have to be in the mood to make these cookies. I would highly suggest getting a helper for these. It's a great recipe to do with kids as they roll and you seal or something of the sort! BUT, don't be fooled, they're still one of my all-time favorite recipes because they are absolutely delicious!
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These are by far the best brownies ever. Brownies are one of those recipes where you usually just use one recipe over and over, without trying to find some other recipe to try, since they're all pretty similar. Well this is my family's brownie recipe. As you may have noticed, there is no "adapted from" box below the name of the recipe. Instead, I have to give credit to my mom and my mom's friend for the origin of this recipe. I practically grew up on about one to two batches of these a week, and they never get old. Plus, they are super easy! Like no joke they're the quickest things to make, ever! The prep time I estimated was 15 minutes, and that may have been too much! You can also jazz them up with your favorite flavor of chips. I used mini peanut butter cups from King Arthur Flour, which worked very well.
Oh. My. Gosh. That's all I have to say about this recipe. These are so good. Some call them blonde brownies, or some (like me) like to appreciate the combined name of blondies for these delicious treats. This recipe takes it to a whole new level and does it the right way though. And yes, I have always mentioned how much I hate having to melt chocolate or sugar or anything really in a saucepan or double boiler, because it can be a pain. But in this recipe it is really crucial and you can tell in the end the difference it makes by melting the butter and brown sugar together first. Also, it is actually pretty simple, just butter and brown sugar. I have tried making blondies before and in all seriousness, not all recipes do it right, but this one hits the target spot on and gives you a delightful butterscotch-ey almost taste that's quite irresistible.
Recently the club I am involved in in school announced that we would be responsible for making all the food for the Freshmen's dessert party that they get for winning the food drive. I am a junior, so no dessert party for me, but that was the least of my worries. Right when I got the news I went on my computer, checked out my "List of Recipes I Want to Try" document, and decided on three or four. I only had time to make two, thanks to my rigorous academic life that treats me so nicely, but they were two that were definitely worth it. Believe me, these freshman will want to hunt me down and beg for more. I did make all of them specifically for the dessert party, but come on, it was a new recipe, so I had one for myself as well.
This recipe is practically just a brownie in a cookie, but don't get me wrong, it's a beautiful thing. They are pretty largely sized cookies and practically melt in your mouth. It is a wonderful explosion of chocolate all packed into a cookie. The cookie is even more delicious than that description was cheesy, if that gives you any more insight. The recipe I used didn't actually call for refrigerating the dough, but it was so batter-y that I was worried the dough would flatten out in the oven and practically become brownies, so I decided to refrigerate it, but not for long. So I suggest refrigerating the dough to guarantee they will in fact come out in the shape of a cookie, but it may or may not be necessary. Up to you if you feel like taking that risk (I too hate refrigerating dough. Why can't I just make the cookies now?). You can never go wrong with chocolate cake, however you can go wrong with the recipe. I have tried several over the years and noticed a couple things that I will share with all of you. First of all, I find that a lot of cake recipes ask for all these unnecessary difficult steps in the process and you end up with a cake that is just as good as one where all you do is throw the ingredients into an electric mixer and put them in pans. So this is the latter, since I find that more appealing to do on my Friday afternoon, as much as I like baking. Sometimes they ask for buttermilk and I have to figure out how much of the dry powder goes in and when, or when they tell you to melt over simmering water (that is really the worst). This cake is very easy and absolutely delicious. It is also VERY chocolatey, which I'm sure none of you will have any problems with. Some of you may be wondering what the difference is between Devil's Food Cake and plain old chocolate cake, which would be a very good question. I looked it up before I made the cake out of curiosity and apparently Devil's Food Cake is usually more airy through the use of extra baking powder and is usually made with water, sometimes boiling. They seem pretty similar to me, but they're still chocolate, so I'll accept them both.
Also, if you take a look at the pictures, it was in fact used as a birthday cake when I made it. Happy Birthday to my little cousin, Delilah, who turns 6 this Sunday! As I have actually already mentioned in my Peanut Butter Cup Cookies, peanut butter and chocolate is the best combination of two foods ever. So naturally, these cookies are amazing. Plus, they are completely dairy-free! I made them special for my younger cousin, Delilah, who can't eat any dairy or cream, which these cookies have none of! No substituting some weird soy/rice/non-dairy butter in this recipe, because it simply doesn't exist! So in conclusion, these cookies are irresistible, super easy, and dairy-free, so you should all go make them now because there is just no beating this (except maybe my Peanut Butter Cup Cookies, because those are pretty darn good too).
Everyone knows I love chocolate. A recipe can never go wrong with chocolate. But when it gets really awesome is when you add peanut butter in the mix, and a lot of it!
These cookies take Reese's Mini Peanut Butter cups and surround them in a peanut-buttery cookie dough, similar to that of a peanut butter blossom, to create, in my sister's own words, "the best cookie I have ever had… ever!" I mean it, these are good. But beware, the cookie dough is pretty tasty by itself (not that I know that from experience or anything). |
AuthorMy name is Katherine and I love, love, love to bake! You can find all my baking adventures on this blog, plus you can follow me on Social Media by clicking below! Archives
January 2016
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