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I made some of these in trade for Megaplex as well as handing out some extras to really nice people I met!
They are tasty, come out a little crisp, and the inside filling is just equal parts PB and Powdered sugar (Basically about the same as the buckeye filling.)
We'll be employing the creaming method here which involves creaming together the fat and sugar, then adding the eggs to form an emulsion, and finally finishing with the flour.
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8 oz butter, softened
6 oz shoretening
14 oz jar of Peanut Butter ( I used Organic PB when I made these, it had no sugar to it, just salt and nuts.)
9 oz Brown Sugar
9 Oz Granulated sugar
Combine the above ingredients in a mixing bowl and mix on medium high until slightly lighter in color and all combined. Scrape down the bowl well.
5 oz eggs (About three eggs)
Mix eggs together and SLOWLY pour into the mixture while mixing slowly. Turn the speed up to medium high and let go for a couple of minutes. Scrape down the bowl.
1 Lbs 1 oz A.P. Flour
1 oz Cocoa powder
2 tsp Baking soda
Sift together the above ingredients, then slowly add to the mixer with the speed on low. Once all is added in, add in 6 oz of chocolate chips. Allow to mix just until all is combined.
Scoop out 2 ounce scoops and flatten onto a parchment lined cookie sheet. Put a thumb print into the middle then fill with Peanut butter or a peanut butter mixture.
Bake at 350 degrees for about ten to twelve minutes.
Enjoy!
They are tasty, come out a little crisp, and the inside filling is just equal parts PB and Powdered sugar (Basically about the same as the buckeye filling.)
We'll be employing the creaming method here which involves creaming together the fat and sugar, then adding the eggs to form an emulsion, and finally finishing with the flour.
---
8 oz butter, softened
6 oz shoretening
14 oz jar of Peanut Butter ( I used Organic PB when I made these, it had no sugar to it, just salt and nuts.)
9 oz Brown Sugar
9 Oz Granulated sugar
Combine the above ingredients in a mixing bowl and mix on medium high until slightly lighter in color and all combined. Scrape down the bowl well.
5 oz eggs (About three eggs)
Mix eggs together and SLOWLY pour into the mixture while mixing slowly. Turn the speed up to medium high and let go for a couple of minutes. Scrape down the bowl.
1 Lbs 1 oz A.P. Flour
1 oz Cocoa powder
2 tsp Baking soda
Sift together the above ingredients, then slowly add to the mixer with the speed on low. Once all is added in, add in 6 oz of chocolate chips. Allow to mix just until all is combined.
Scoop out 2 ounce scoops and flatten onto a parchment lined cookie sheet. Put a thumb print into the middle then fill with Peanut butter or a peanut butter mixture.
Bake at 350 degrees for about ten to twelve minutes.
Enjoy!
Category Photography / Tutorials
Species Unspecified / Any
Size 1280 x 935px
File Size 342.1 kB
::nods:: Either in a jar, or in sticks. It's a dry good and doesn't need to be refrigerated. Around here my stores usually have it on the same aisle as the flour and usually not to far from it and also somewhat near the oils as well (Since you can technically melt it and use it for oil too, but it's smoke point is low.) I buy mine usually in three pound round containers, but I've seen it sold in sticks as well. Handy for baking because it melts differently than butter, BUT, it doesn't have near the same flavor that butter has or the same mouth feel so you don't want it to be the only fat flavor in most cases, thus why I often use a mix of the two.
Chocolate Syrup I'd probably say no, due to it being liquid... Hot Cocao mix, I'm not sure! It might work as a sub, I'd be curious how it would turn out, heh.
Potatoe Starch flour? I... have never worked with that particular flour, but I suspect you'd get quite a different taste and texture since I don't think you'd have gluten free development. Gluten development, even as small amount that we generate in this, is still somewhat important. It could be a fun experiment though!
Potatoe Starch flour? I... have never worked with that particular flour, but I suspect you'd get quite a different taste and texture since I don't think you'd have gluten free development. Gluten development, even as small amount that we generate in this, is still somewhat important. It could be a fun experiment though!
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