Tag: chocolate chip cookie

Peanut Butter Chocolate Chip Cookie Cups

I tend to think of Sundays as my baking day. I also tend to think of Sundays as my lazy day. Aside from
the Sunday Scaries (click here if you’d like a full explanation), Sundays are a great day for recovering, relaxing and
enjoying that you have less obligations than you did on Saturday. The chaos of the Sunday grocery shopping experience completely interferes with my laziness and my overall relaxed state-of-mind. Next thing you know, I’ve put off grocery shopping and it’s too late to bake and take pictures of things.

That’s where a recipe like this comes into play. There are few things better when preparing to bake than finding a
recipe and realizing you have all of the ingredients on hand. There are
very few things better than
realizing this, and then discovering the delicious
recipe you want to make only takes five minutes to prepare. This is my second five-minute recipe post in a row. Obviously I’m all about time-savers this summer!

I’ve made this recipe three times in the past few weeks. It is incredibly easy, and the cookie cups are gooey, flavorful, and, if they last you this long, will still taste good even after a few days in. The other day I made them when I got home from work at 6pm, worked out and still made it to a dinner at 8pm (with freshly baked cookie cups, no less!). How many homemade desserts can you do that with?

Try them out. Fall in love with them. Embrace the laziness of Sundays by avoiding the grocery store and eating these on the couch. That’s how you get your summer beach body, right?

Peanut Butter Chocolate Chip Cookie Cups
Recipe from Averie Cooks

Yield: 12 cookie cups
Prep Time: 5 minutes
Cook Time: about 11 to 12 minutes
Total Time: about 30 minutes, for cooling

Ingredients:

1/2 cup unsalted butter, melted
1 large egg
3/4 cup light brown sugar, packed
1/2 cup creamy peanut butter (I recommend storebought and not homemade which is much runnier)
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
pinch teaspoon salt, optional and to taste
1 1/2 cups semi-sweet chocolate chips, divided

Directions:

  1. Preheat oven to 350F and spray a 12-count standard-sized muffin pan extremely well with floured cooking spray or grease and flour the pan (I prefer cosmetically to not use liners); set pan aside.
  2. In a large, microwave-safe mixing bowl, melt the butter, about 1 minute on high-power.
  3. Wait
    momentarily before adding the egg so you don’t scramble it. Add the
    egg, brown sugar, peanut butter, granulated sugar, vanilla, and whisk
    until smooth.
  4. Add the flour, baking soda, optional salt, and stir until just combined; don’t overmix.
  5. Stir in 1 1/4 cups chocolate chips; reserve remainder to place on cookie tops before baking.
  6. Distribute
    dough equally among the 12 muffin pan cavities; each will approximately
    be filled to about three-quarters full. The cookies don’t rise much
    (nothing like muffins) so it’s okay if dough seems high in the cavities.
  7. Evenly divide remaining 1/4 cup chocolate chips by placing a few chips on each cookie top, which creates a nice visual appeal.
  8. Bake
    for 11 to 12 minutes, or until tops have set and are pale golden. A
    toothpick inserted in the center should come out clean or with a few
    moist crumbs, but no batter. Depending on your climate, muffin pan,
    brand of ingredients, taste preferences, etc. baking times will vary.
    Watch your cookies and not the clock; bake until done. Allow cookies to
    cool in pan for at least 15 minutes before removing them. If they have
    stuck to the pan, gently wedge the tip of a soft spatula into the muffin
    cavity to dislodge the cookies, rather than rimming with a knife so you
    don’t scratch your pan. Cookies will keep airtight at room temperature
    for up to 1 week or in the freezer for up to 6 months.

    Chocolate Chip Cookies Stuffed With Brownie Chunks

    I think chocolate chip cookies are my favorite kind of cookie.  I have never met one I didn’t like.  Adding brownie chunks into a chocolate chip cookie though? Well, that takes the cookie to a whole new level….and I mean that in the most scrumptious way!  I used 4 Fairytale brownies in this recipe.  They are just spectacular so if you can get your hands on a few, I would.  Otherwise, you could go ahead and bake up some of your own!

    Ingredients:

    1 cup (2 sticks) unsalted butter, softened

    3/4 cup granulated sugar

    3/4 cup packed light brown sugar

    2 large eggs

    1 tablespoon vanilla

    3 cups all-purpose flour

    1 teaspoon baking soda

    1/2 teaspoon kosher salt

    1 cup chocolate chips

    2 cups cubed prepared brownies (OR 4 Fairytale Brownies)

    Directions:

    1. Preheat oven to 350 degrees F and line a large baking sheet with parchment or silpat liner.

    2. Place butter and sugars into the bowl of a stand or electric mixer, beating until light and fluffy. Add eggs and vanilla, beating until well combined.

    3. Place flour, baking soda, and salt into a large bowl, mixing to combine. Slowly add dry ingredients to wet ingredients along with chocolate chips and brownie chunks until just combined.

    4. Using a medium cookie scoop, scoop dough onto prepared baking sheet about 1-inch apart. Bake for 9 to 11 minutes until cooked through. Let cool for 5 minutes before transferring to cooling rack.

    Makes 3 dozen cookies

    Adapted from Picky Palate

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    New York Times Chocolate Chip Cookies




    Alright, I know, I knowwwww. Enough Chocolate Chip Cookie recipes already!

    I’m sorry, I just can’t help myself!

    I always find myself making them since they are my brothers favorite thing. He has come to expect them with every visit. And he visits pretty often. And I get bored doing the same recipe over and over again so I try out a new one every time he comes. The ultimate plan was to find my favorite Chocolate Chip Cookie that I could put my stamp of approval on and tote as “the best”. I decided I would try 5 of the biggest favorited recipes on the web:

    1. Pudding Packet Chocolate Chip Cookies
    2. Cooks Illustrated Original Chocolate Chip Cookies
    3. Cooks Illustrated Perfect Chocolate Chip Cookies (with browned butter)
    4. Alton Brown’s “The Chewy” Chocolate Chip Cookies
    5. THESE! NY Times Chocolate Chip Cookie

    And now that I have officially made them all, I can tell you which has won my heart…




    Cooks Illustrated PERFECT Chocolate Chip Cookie!

    Talk about a flavor explosion in your mouth. These cookies use browned butter to achieve the most delicious, caramelly flavor. One bite and I was hooked.

    Truth be told, I didn’t make this decision lightly either. Each cookie was really very good. And it was a real toss-up between my three favorite: NY Times (posted here), Alton’s ”The Chewy”, and CI Perfect cookie. The only reason CI won out was because of the three they were the most convenient to make (recipe using only All-purpose flour, no bread flour) and offered the greatest depth of flavor. Not to mention it uses a melted butter method rather than a creaming method, which I think is quicker and easier.

    That said, you should know that the NY TIMES chocolate chip cookies are incredible in their own right. If you have the bread flour and time to let the cookie dough sit 24 hours in the fridge…. you should definitely give them a go! They are worth the time to at least experience once.




    New York Times Chocolate Chip Cookies
    Serves: 18 large cookies
    • 2 cups minus 2 tablespoons (8½ ounces) cake flour
    • 1 & ⅔ cups (8½ ounces) bread flour
    • 1¼ teaspoons baking soda
    • 1½ teaspoons baking powder
    • 1½ teaspoons kosher salt
    • 1¼ cups (10 ounces) unsalted butter, at room temperature
    • 1¼ cups (10 ounces) light brown sugar
    • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
    • 2 eggs
    • 2 teaspoons vanilla extract
    • 3 & ⅓ cups (20 ounces) dark chocolate chips, at least 60% cacao content
    • Sea salt, for sprinkling
    1. Sift together the cake flour, bread flour, baking soda, baking powder and salt into a large bowl and set aside.
    2. Cream together the butter and sugars on medium speed until very light, about 5 minutes. Add the eggs one at a time, mixing well after each addition, then add the vanilla. Reduce the mixer speed to low, gradually add the dry ingredients and mix until just combined, 5 to 10 seconds. Using a rubber spatula, fold in the chocolate chips.
    3. Press plastic wrap against the dough and refrigerate for at least 24 hours, up to 72 hours.
    4. When ready to bake, preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a nonstick baking mat.
    5. Scoop 3½-ounces of dough, roll into a rough ball (it should be the size of a large golf ball) and place on the baking sheet. Repeat until you have six mounds of dough on the cookie sheet. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer the parchment or silicone sheet to a wire rack for 10 minutes, then transfer the cookies onto another cooling rack to cool a bit more, until just warm or at room temperature. Repeat with remaining dough (or keep some of the dough refrigerated for up to 3 days, and bake cookies at a later time). Store leftover cookies in an airtight container at room temperature for up to 3 days.

    adapted from New York Times

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