Loaded with peanut chunks and chocolate chips, these cookies take peanut butter cookies to a new level. Not dry and crumbly like some pb cookies can be, our recipe delivers soft, dense, and oh-so-peanuty flavor in every bite.
We made ours with chunky peanut butter, but have provided an alternate quantity for smooth peanut butter. If at the end of your mixing time your dough is a very crumbly, add a Tablespoon more of peanut butter until the dough forms a ball. You'll need to use shelf-stable pb, not natural, for this recipe. But even those vary in the amount of oil in them. Add a little more if a test dough ball won't hold its shape.
You don't need to refrigerate the dough before baking, especially if you want a little more spreading of the cookie. We chilled ours about an hour because we wanted a thicker, domed cookie that retained its striations from the scooping. Love those little ridges!
This recipe will make about 2 dozen cookies when using a 1-1/2 T scoop. Dough and/or cookies will freeze in a tightly sealed container for a month or so. You can store these cookies at room temperature for several days. Ours never last more than a couple before they all disappear!
Here's a quick video of us testing this recipe.
To brown the butter
Make the dough
Crumb topping is a great way to add a little something extra to muffins, cupcakes, coffee cake and pies. And it's so easy to make! Ingredients Instructions Notes This recipe makes enough crumbs to top a 9" pie. It can easily be halved or doubled depending on your needs.
Crumb topping freezes really well, so make a big batch so you can have some on hand whenever the baking mood strikes. You can mix it up in the mixer, but be careful not to mix it too long, as it can become tough and greasy. We hand mix ours.
Crumb topping can burn if baked at over 350 F for more than 20 minutes.
If your recipe is baked over 350 F, remove the recipe from the oven when there are twenty minutes remaining, add the crumb topping, and return to the oven.
Otherwise, you can sprinkle the crumb topping over the batter, just before baking.
Adding crumbs may cause the bake time of your recipes to change. Be sure to check your dessert for doneness before removing it from the oven.
Nutrition Calories: 216kcal | Carbohydrates: 25g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 5mg | Potassium: 47mg | Fiber: 1g | Sugar: 9g | Vitamin A: 355IU | Calcium: 16mg | Iron: 1.1mg
Here are some tender and delicious cupcakes that are so muffin-like, you can eat them for breakfast! They're especially good topped with a simple crumb topping you can get the recipe for here. Your friends and family will be really impressed by the professional look you'll achieve. You don't need to confess that they're easy!
We slightly adapted a recipe from the Cupcake Project - a great source for gorgeous baked goods. These little cakes are best using a crispy apple. We used some Honeycrisps that were a little wrinkly.
We also cut back on the spices the original recipe called for. We found them plenty flavorful. But if you want them to pack a zingy, autumn punch, feel free to double the spices listed.
We also reduced the original baking time recommended for these cupcakes. We found that are cupcakes were a little overbaked at less than the recommended time. But ovens vary, so use your judgement on when they seem done.
Recipe makes 12 cupcakes. Depending on how you top them, they will keep on the counter in sealed container for several days. They also freeze well without frosting.
Nutrition Calories: 500kcal | Carbohydrates: 76g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 83mg | Sodium: 109mg | Potassium: 167mg | Fiber: 1g | Sugar: 61g | Vitamin A: 730IU | Vitamin C: 1.8mg | Calcium: 72mg | Iron: 1.2mg
Take advantage of blueberry season with this homey, scrumptious and easy-to-make blueberry cobbler. Featuring a soft cake topping and a hint of orange in the fruit layer, it's sure to please! You'll love that it's not too sweet or heavy for the summer months.
We squeezed some clementines we had languishing in our refrigerator for the orange juice and it added a lovely flavor, we think. But any OJ will do.
This recipe, adapted from one we found on allrecipes.com, will make either an 8x8 cobbler or 4-6 ramekins for individual portions. If you have a lot of cobbler lovers, you can double the recipe and make in a 9x13 pan.
Serve warm or at room temperature, with a dollop or whipped cream or a big scoop of ice cream. Any way you eat it, it's delicious!
In a small bowl or large measuring cup, thoroughly mix flour, baking powder, and salt. Set aside.
Drop batter by rounded tablespoons over blueberry mixture. For a tidier look, spread batter to cover as much of the blueberry mixture as possible.
Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.
Serve warm or at room temperature. Top with powdered sugar, whipped cream, or a scoop of ice cream. Leftovers (if there are any) will keep for a day at room temperature or a few days in the fridge.
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