Thumbs up for these cookies. And Little Baker Bunny continues to go rogue!
What better way to take a break from an overload of Halloween candy than baking some cookies? Leave your links here!
Up next, a classic peanut butter cookie, but with chunks of milk chocolate baked in. Posting date is November 5!
- 1 3⁄4 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened, cut into 1-inch pieces
- 1 cup granulated sugar, plus more for sprinkling
- 1 cup firmly packed dark brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup creamy peanut butter
- 6 ounces good milk chocolate, coarsely chopped
- Sift the flour, baking soda, and salt into a medium bowl and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until fluffy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and peanut butter and beat until just incorporated.
- Add half of the flour mixture and mix for 15 seconds. Add the remaining our mixture and mix until just incorporated.
- Using a spatula or wooden spoon, fold in the chocolate. Cover the bowl tightly and refrigerate for at least 3 hours.
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Drop the dough by rounded tablespoons onto the prepared baking sheets, at least 2 inches apart. With the palm of your hand, very gently press each cookie down so it forms a very tall disk shape. Do not press too hard and do not press it flat.
- Sprinkle the tops of the cookies with granulated sugar and bake for 10 to 12 minutes, rotating the pan halfway through the baking time, until the tops of the cookies just begin to brown.
- Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are also delicious warm).
Mixed reviews on these, but hey, a homemade pop tart is better than a store-bought one any day!
We’re in the home stretch for Baked Occasions… Next up is the gentlemen bakers’ riff on a nostalgic treat. Posting date is August 13!
- 1 cup (130 g) all-purpose flour
- 1 cup (130 g) cake flour
- 2 tablespoons unsweetened dark cocoa powder
- 2 tablespoons granulated sugar
- 1 1⁄2 teaspoons kosher salt
- 1 large egg
- 1 tablespoon whole milk
- 1 tablespoon heavy cream
- 1 tablespoon pure vanilla extract
- 8 ounces (2 sticks/225 g) frozen unsalted butter, cut into 1⁄2-inch (12-mm) cubes
- 3⁄4 cup (195 g) creamy peanut butter
- 4 ounces (115 g) dark chocolate, coarsely chopped
- 1⁄2 cup (120 ml) heavy cream
- 1⁄2 teaspoon pure vanilla extract
- 1 1⁄2 to 2 cups (480 to 640g) strawberry jam or preserves
- 2 to 2 1⁄2 cups (225 to 280 g) confectioners’ sugar
- 1⁄4 cup plus 1 tablespoon (25 g) unsweetened dark cocoa powder
- 1⁄4 cup plus 2 tablespoons (90 ml) whole milk
- 2 teaspoons pure vanilla extract
- 2 ounces (1⁄2 stick/55 g) unsalted butter, softened, cut into cubes
- White, yellow, and orange sprinkles (optional)
- In the bowl of a standing mixer fitted with the paddle attachment, stir together the all-purpose flour, cake flour, cocoa powder, sugar, and salt.
- In a glass measuring cup, whisk together the egg, milk, cream, and vanilla until combined. Set aside.
- Remove the mixing bowl from the standing mixer and scatter the frozen butter over the dry mixture. Using a pastry cutter, cut the butter into the dry mix until the mixture is pebbly and the butter chunks are lentil size.
- Place the mixing bowl back on the mixer, add the wet ingredients, and beat on the lowest or second-lowest speed until the mixture comes together and a dough starts to form. Turn the dough out onto a very lightly floured surface and bring it fully together with your hands, kneading ever so gently. Do not overwork this dough. Form into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes or overnight.
- Place the peanut butter and chocolate in a medium heatproof bowl.
- In a small saucepan, heat the cream over medium heat until it just begins to bubble around the edges of the pan. Remove from the heat and immediately pour it over the peanut butter and chocolate. Let stand for 1 minute. Starting in the center of the bowl and working your way out to the edges, whisk the mixture by hand until it is completely smooth. Whisk in the vanilla until just combined. Set aside to cool to room temperature. The mixture will thicken as it sets.
- Line two baking sheets with parchment paper.
- Remove the dough from the refrigerator and divide it in half. Rewrap half of the dough and return that portion to the refrigerator. Place the other half on a flour-dusted work surface and dust a rolling pin with our as well. Roll out the dough (it will be sticky) into a rectangle approximately 10 by 13 inches (25 by 33 cm), about 1⁄8 to 1⁄4 inch (3 to 6 mm) thick. (If the dough becomes too sticky, return it to the refrigerator to chill.) Cut the dough into 3-by-4-inch (7.5-by-10-cm) rectangles. If you have scraps, you should be able to reroll them at least once and cut more rectangles. Place the rectangles on one of the prepared pans and refrigerate them. Roll out and cut up the second half of the dough, place the rectangles on the second prepared pan, and refrigerate for at least 45 minutes. You should end up with approximately 20 rectangles in total, the same amount on each sheet and an even number altogether.
- Place the peanut butter filling in a large zip-tight plastic bag. If it does not feel thick enough to pipe just yet, pop the filling in the refrigerator for 5 to 10 minutes to help it set quickly. Snip a small corner of the bag to create a do-it-yourself pastry bag and set aside. Do the same with another plastic bag and the jam.
- Remove the first pan of chilled dough. Pipe the peanut butter filling in a Z shape over the top of the rectangles, making sure to leave a 1⁄2-inch (12-mm) space along the perimeter. Pipe the jam in an inverse Z shape over the peanut butter lling, again making sure to leave a 1⁄2-inch (12-mm) space along the perimeter. Using a pastry brush, brush water along the exposed 1⁄2-inch (12 mm) perimeter of the dough.
- Remove the second pan of dough from the refrigerator. Carefully place each of these chilled rectangles directly on top of the filling on the first pan of rectangles, lining up the edges of the rectangles. Seal the pop tarts by pressing the dough together along all four edges. Dip the tines of a fork in flour and use the tines to crimp the sealed border of the dough. Using the same fork, prick the surface of each pop tart three or four times to create vents. Place the pan back in the refrigerator for 20 to 30 minutes.
- Preheat the oven to 350°F (175°C).
- Bake the pop tarts, rotating the pan halfway through the baking time, until the tops of the tarts appear dry to the touch, 12 to 18 minutes. Transfer the pan to a wire rack to cool completely.
- In the bowl of a standing mixer fitted with the paddle attachment, mix 2 cups of the confectioners’ sugar with the cocoa powder until uniform in color. Add 1⁄4 cup of the milk and the vanilla and keep mixing until the frosting starts to come together; the texture should be thick and almost sandy. Add the cubed butter all at once and beat on medium-high speed until the frosting looks spreadable. If the frosting is too thin, add a little more sugar; if it is too thick, add a little more milk.
- Use an offset spatula to frost each cooled pop tart. Top with a pinch of white, yellow, and orange sprinkles, if you like. Allow to set for 15 minutes, then serve immediately.
Our bakers give these peanut butter blossoms their stamp of approval — and we have some rogue meringues!
What did you think of these classic cookies? Leave your links here!
We’re still making holiday cookies in July… Next up: Peanut Butter Blossoms. Posting date is July 30!
- 36 to 48 Hershey’s Kisses
- 1 1⁄2 cups (170 g) all-purpose flour
- 1 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 1⁄4 cup (50 g) vegetable shortening, cool but not cold
- 2 ounces (1⁄2 stick/55 g) unsalted butter, cool but not cold
- 3⁄4 cup (195 g) creamy natural peanut butter
- 1⁄3 cup (65 g) granulated sugar
- 1⁄3 cup (75 g) firmly packed dark brown sugar
- 1 large egg
- 2 tablespoons whole milk
- 1 teaspoon pure vanilla extract
- 1⁄3 cup (80 g) demerara sugar
- Remove the wrappers from all 48 Hershey’s Kisses and place in a bowl. Set aside.
- In a small bowl, whisk together the flour, baking soda, and salt.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the shortening and butter on medium-high speed until smooth and combined. Add the peanut butter and beat again on medium speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl, and add the granulated and brown sugars. Continue beating until fluffy, about 2 minutes. Add the egg, milk, and vanilla, and beat until completely blended, 1 to 2 minutes. Scrape down the sides and bottom of the bowl and add half of the our mixture. Beat on medium speed for about 30 seconds, stop the mixer, and add the remaining flour mixture. Continue beating until completely blended, about 1 more minute.
- If the dough feels a little wet, cover the bowl with plastic wrap and refrigerate to firm it up, about 30 minutes or up to 1 hour. Otherwise, move directly on to the next step.
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper. Place the demerara sugar in a small shallow bowl.
- Scoop and roll the dough into balls about 1 inch (2.5 cm) in diameter. Roll them in the demerara sugar to coat and place them on the prepared baking sheets about 11⁄2 inches (4 cm) apart. Bake, rotating the sheets halfway through the baking time, until the cookies appear set and are dry to the touch, 8 to 10 minutes.
- Remove the sheets from the oven, and place them on cooling racks. Immediately gently press a Hershey’s Kiss into the center of each cookie, making sure it’s good and snug so it doesn’t fall out when cooled. The cookie will crack around the edges. Cool completely and serve.
Our bakers give a big thumbs up to these cookies all around! And we have some rogue breakfast cereal this week.
What did you think of the gentlemen bakers’ twist on an old-school peanut butter cookie? Leave your links here!