Wednesday, December 14, 2011
You will need:
1 batch of peanut butter cookie dough (recipe follows)
regular marshmallows, sliced in half lengthwise
chocolate glaze (recipe follows)
Peanut Butter Cookies:
1/2 cup (1 stick) unsalted butter, softened
3/4 cup peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
3/4 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups all-purpose flour
3/4 cup semisweet chocolate chips
3 tablespoons butter
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
To make peanut butter cookies:
Combine the flour, baking soda and salt in a bowl, set aside.
In the bowl of a stand mixer or with a hand mixer, beat the butter, peanut butter and sugars for 2 minutes, until light and fluffy. Add in the egg and vanilla.
Gradually add in the flour mixture on low speed. Chill dough 15 minutes in the refrigerator.
Place by rounded spoonfuls on a cookie sheet lined with parchment paper and bake in a preheated 350 degree oven for 7-9 minutes, until edges are very lightly browned (cookies will not spread much at all). Do not overbake.
To make chocolate glaze:
In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla.
To assemble the cookies:
As soon as the peanut butter cookies come out of the oven, place 1 marshmallow half on the top of each cookie (you may need to flatten the cookies slightly with a spatula first). Place them back in the oven for 2-3 minutes, until the marshmallow is melted. Let cool completely.
When completely cooled, spoon a small amount of chocolate glaze over the top of each cookie. Glaze will set slightly upon cooling.
Nutella Frosted Cupcakes
10 tbsp(140 grams) butter, softened
3/4 cup white sugar
1/2 tsp vanilla
1 3/4 cups (200 grams) sifted all purpose flour
1/4 tsp salt
2 tsp baking powder
Nutella, approx. 1/3 cup
Preheat oven to 325F. Line 12 muffin tins with paper liners.
Cream together butter and sugar until light, 2 minutes. Add in eggs one at a time, until fully incorporated. Don’t worry if the batter doesn’t look smooth. Add vanilla. Stir in flour, salt and baking powder until batter is uniform and no flour remains.
Using an ice cream scoop, fill each muffin liner with batter. They should be 3/4 full, if you’re not using a scoop. Top each cake with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the nutella.
Bake for 20 minutes.
Remove to a wire rack to cool completely.