Peanut butter Nutella cookies

August 23, 2012 § 1 Comment

So continuing on my health food kick…I’ve been CRAVING cookies, which is not really a regular thing for me. Ice cream, yes. Chocolate, yes. But not generally cookies.

Now that I’m saying that, these cookies would be great with ice cream!

Anyway, saw this on ye olde Pinterest and was dying to try them. Thankfully we had everything on hand for a change. Now I will make them probably more frequently then I needed. This recipe yielded about 30 pretty large sized cookies for us.

This recipe from The Sisters Cafe as posted by Mindy.

Peanut Butter and Nutella Cookies

1 cup butter (2 sticks) room temperature
2/3 cup peanut butter (creamy or crunchy – we used creamy)
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 2/3 cup flour
2 tsp baking soda
1 tsp salt
heaping 1/3 cup Nutella
 
1. Cream butter, peanut butter, sugar, brown sugar, eggs and vanilla together until smooth.
2. Combine flour, baking soda and salt and add to butter mixture. Add Nutella in dollops over the top of the dough.  Use a butter knife to swirl the Nutella through the dough.  Do not over mix (as I was on the verge of doing because I didn’t follow the directions and just dumped all the Nutella in at once…).
3. Chill the dough in fridge for 15 minutes before spooning onto cookie sheet to firm the nutella.
4. Bake at 350 degrees for 8-10 minutes.  Bake until slightly brown at edges.  Let cool a few minutes on cookie sheet before transferring to cooling rack.

madelines (solo)

January 31, 2010 § 1 Comment

I should be studying for bar exam, part II. Instead, I’m baking. Still, I’m pretty sure there are worse things I could be baking. Maybe Proust was onto something, after all.

(from the 2/10 issue of B.A.)

Makes about 24. Special equipment: madeline pans.

9 T. unsalted butter

4 large egg whites, room temperature

1 1/3 c. powdered sugar

6 T. all-purpose flour

1/4 c. almond flour/almond meal/ground almonds*

1T. lavender honey**

Preheat oven to 350. Butter each madeline mold in pan and dust with flour, tapping out excess. Melt unsalted butter in medium skillet over medium heat. Cook until butter turns golden brown, stirring often, 3-4 mins. Set aside.

Using electric mixer, beat egg whites, sugar, flour and almond flour in medium bowl until blended and smooth. Heat honey in a separate container, just to warm, and beat into batter. Add browned butter and beat to blend. Spoon 1 T. batter into each prepared madeline mold.

Bake until tops are just dry and tester comes out clean, about 12 mins. Cool 5 mins, and tap out.*** Place on rack to cool slightly.

* Pricey local grocer didn’t have any of the above. I bought some chopped almonds and then spent some quality time with the mortar and pestle. If I had a food processor, I might have tried that instead.

** ditto. i just used non-single-source honey. this is good, since Mikey gave me the world’s biggest jug of honey this year. Which is fine, because of ice shanty fun fact: honey doesn’t spoil. or something like that.

*** this total bullshit (i first wrote “tap, my ass,” but then thought better of it). I buttered and floured the hell out of the pans, and still ended up taking a knife to the cookies to get them out. at best, this method will lead to mixed results. to wit:

but, if you close your eyes, they’re still little tea cakes of awesome.

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