So the last couple of weeks have just been crazy full of baking over here in my world.
My friend had her engagement party over the weekend, and I was in charge of baking all the treats for her dessert table.
It was. Insane.
Basically, I was up to my ears in butter, sugar, almond meal, eggs and chocolate.
I kept running out of the stuff.
I kept having to go out and buy more of the stuff.
I kept having to sift, or melt, or beat the stuff.
And I was beginning to go a bit crazy.
Like last week, I actually had a “Oh no, I’ve lost the plot” moment.
I left a scarf on my bed. I went out. Came home. And couldn’t find the scarf. Anywhere. ANYWHERE.
I looked through every drawer. Twice. I searched through all my cupboards, and my shelves. I rifled through everything. Searched the whole house. Nothing. Nada.
The scarf was gone.
Then I gave up, took off my boots and pulled out their shoe box to put them away.
And in the box, was my scarf. Neatly folded up. I had put the scarf away. IN A SHOE BOX.
What?! Who does that?!!
Crazy people, that’s who. Crazy people, who need a baking break.
So I made you some cookies. I made me some cookies. They involve baking, I know, but they always make me feel better. And I clearly needed to feel better.
I baked them into cupcake liners. Because it’s easier than making cookies. And they are guaranteed to bake up thick and chewy. Which is a bonus. Always.
And I put peanut butter truffle in them. Do you remember my chocolate truffle swirl cookies? Well I made a peanut butter chocolate truffle. And put it in these cups.
See all those gooey bits up there?
- For the peanut butter chocolate truffle:
- 120g milk chocolate, chopped (4 oz)
- 120g peanut butter (4 oz)
- For the cookie dough:
- 165g unsalted butter (3/4 cup), melted and cooled until warm
- 1 cup packed light or dark brown sugar (7 ounces)
- ½ cup white sugar (3½ ounces)
- 1 egg
- 1 egg yolk
- 1 tsp vanilla
- 2 cups + 2 tbsp plain flour (10½ ounces)
- ½ tsp baking soda
- ½ tsp salt
- Peanut butter chocolate truffle chunks (as above)
- To make the peanut butter truffle, microwave the chocolate in a small bowl in 30 second intervals, stirring between each burst.
- Once the chocolate is melted, add the peanut butter and mix until well combined.
- Line a tray with baking paper and spread the peanut butter chocolate truffle mixture over it in a thin layer. Freeze for half an hour.
- Remove the peanut butter chocolate truffle from the freezer. Chop the truffle roughly into ½ inch chunks. Return to freezer until required.
- To make the cookie cups, preheat the oven to 180 C and line a 12 hole muffin tin with cupcake papers.
- Using a wooden spoon, beat the butter and sugars together until smooth.
- Add the egg, the egg yolk and vanilla and mix until combined.
- Add the flour, baking soda and salt and mix in until just incorporated. Stir in peanut butter chocolate truffle chunks until they are evenly dispersed.
- Divide the dough evenly between the cupcake liners (about two tablespoons per liner).
- Bake for 10 – 12 minutes, until the tops are golden. Makes 12 cookie cups. Try to resist eating one of these all warm and gooey.
- Happy baking!
Cookie dough recipe adapted from Baking Illustrated.