Next, add the peanut butter to the mixture and continue to cream it with the butter mixture for about a minute.Just be careful not to overmix the dough if using a handheld mixer because it’s more likely to incorporate extra air and produce more gluten, which can produce tougher cookies. I prefer doing this in a stand mixer with the paddle attachment, but you can also use a handheld mixer if that’s what you have. Once you’ve measured out your ingredients, cream the room temperature butter and sugar together for about three minutes on medium speed. Longer than that…I really couldn’t tell you.Ĭookies inspired by Matheessen’s Peanut Butter Cookie with Fudge, and cookie base recipe adapted from Toast the Host. These are delicious warm from the oven, very good later in the day, amazing late at night, and maybe even the best the next day for breakfast. Keep longer in an airtight container-the sugar in the cream cheese fudge will help it keep at room temperature for at least a day or two, but if that makes you feel uneasy you can always pop them in the fridge. They maintain their softness well and should be fine on the counter for several hours. Once completely cool and the fudge sets, these cookies can be stacked for serving or storing. And taking it all the way to browned butter removes even more moisture AND brings a wonderful nuttiness to the finished cookie. But really, heating the butter removes some of the excess water-moisture, which will help these cookies stay big and soft and NOT spread too much when they are cooking. My hands down favorite chocolate chip recipe follows this method, and let’s say I’m a huge fan. Why brown the butter? well, first of all cookie recipes are way more convenient when you can melt butter straight from the fridge and don’t need to wait for the butter to soften. Let cookies cool completely and fudge set before serving. Use a spoon or offset spatula to spread and swirl fudge evenly across top of each cookie. The heat of the cookie will warm it up a little to make it spread more easily. When the cookies have cooled slightly but are still warm, top each with a tablespoon or so of fudge. Remove and let cool on pans 5-10 minutes.įrost with fudge. You really don’t want to overbake these so I’d err on the side of just underbaked. When shaped dough has chilled, remove from fridge and press down lightly on each cookie to flatten ever so slightly-not too much! (I tried these without pressing down and the cookies, although remaining very thick and soft, were a bit too underdone at the center.) Bake at 350 degrees until the edges just begin to turn golden and the center looks just set, but still soft, about 12-15 minutes. Add cooled melted chocolate and cocoa powder and beat until creamy and combined. Use a stand mixer or electric beater to beat the cream cheese for a minute or two to soften and loosen until creamy. While the cookies chill, melt the chocolate chips in a double boiler on the stove or in the microwave stirring between short 10-second bursts. Place in the fridge and let chill for 30 minutes. (See photo above.) You can fit about 6 cookies on a single cookie sheet. Use a 1/4-cup measuring cup to measure out cookie dough and tap/bang it out on prepared baking sheet, leaving it mounded up. Line two baking sheets with parchment paper or silicone mats. Don’t over-mix you can leave a few flour streaks and just use a spatula to finish stirring the dough by hand. Scrape down bowl, add flour mixture, and mix at low speed until just combined. Add peanut butter, eggs, and vanilla and beat at medium speed until combined. Using a paddle attachment, beat the slightly cooled browned butter with brown and white sugars until well combined, scraping down the bowl as needed. In another mixing bowl, whisk together flour, baking powder, baking soda, corn starch and salt. Remove from heat and pour into the bowl of a stand mixer fitted with the paddle attachment. Butter can go from browned to burned quickly, so keep a close eye on it. Brown the butter by placing it in a saucepan over medium heat and cook, swirling the pan gently, until it ceases splattering and bubbling and begins to turn a beautiful golden-amber color. fudge frosted bakery-style big & soft peanut butter cookies They just aren’t so huge that you’ll feel bad about eating one-or two-in a single sitting. But don’t worry! They are still plenty huge. There’s something thrilling about buying a cookie the size of your face from a bakery, but it’s maybe a bit over the top for a home kitchen, so I scaled these down a tad. One more thing: I recall the Matheessen cookie being enormous, bigger than a salad plate.
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