Saturday, May 12, 2012

Brown Butter-Peanut Butter Truffle Chocolate Chip Cookies

Ok I have had to make these cookies 3 times just to get a picture of them. I  have made them, then somehow we eat/give away all of them before I can get a picture to put them on this site.  My husband said that these might be his new favorite cookies. I can't seem to get enough of them.  They are kind of like a peanut butter cookie and a chocolate chip cookie combined into one delicious irresistible cookie. 

Brown Butter-Peanut Butter Truffle Chocolate Chip Cookies

Peanut Butter Truffles
1 1/2 cups creamy peanut butter
1 1/4 cups powdered sugar

1 cup (2 sticks) unsalted butter
1 cup brown sugar
1/2 granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/4 cups chocolate chips

Line an 8x8-inch baking dish with foil and spray with no-stick cooking spray. In a large bowl, mix powdered sugar and peanut butter until smooth (using your hands or some sort of food processor works best). Spread in baking dish and flatten with hands. Place in freezer for at least 30 minutes.

To brown butter, melt butter in a heavy saucepan over medium heat. Whisk frequently and heat until it's golden brown and giving off a nutty aroma. Remove from heat and pour into a heat-proof bowl; allow to cool to room temperature.  If you want to speed up this process stick your bowl in a sink full of cold water.

Preheat oven to 350°F.

Remove peanut butter truffles and cut or tear into small pieces; place back in freezer for at least ten minutes. Don't worry about them looking perfect; I  didn't...
In a medium bowl, whisk together the brown sugar, granulated sugar, and browned butter. Whisk in eggs and vanilla. Using a wooden spoon, stir in flour, baking soda, and salt until just incorporated.  (You can also do this step in a stand mixer with the paddle attachment.) Fold in chocolate chips. Gently fold in chunks of peanut butter truffle. You want them to be visible, not completely blended into the dough. (Note: This makes a lot of peanut butter truffles. Use as much or as little of it as you want!)

Scoop onto a silpat or parchment-lined baking sheet, flatten slightly with hand, and bake for 8-10 minutes.  8 minutes is perfect in my oven but watch your cookies closely to see if they need to be cooked a little longer. You want your edges to just start to get golden brown. The center might still look a little doughy, don't worry they will continue to cook on the pan as they cool. Allow to cool on the baking sheet for 10 minutes, then remove to cooling rack to cool completely.

Recipe Source: Bakergirl

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