The result: Some very yummy cookies that are only moderately pretty (as in the Jenni M.O.) The Caramel deLites were great (and larger then those puny things they sell nowadays!). I think the Peanut Butter cookies need a little tweaking but Mr. Lawyer said they were all fine and wonderful. I would double the peanut butter filling and add a bit more in addition to switching the chocolate topping. I used the semi-sweet chips it called for but it is very sweet and overpowering. There's just so much of it! Maybe next time I'll use milk chocolate or a mix or just drizzle the chocolate over it instead of dunking it.
Also: Parchment Paper is your best friend.
Homemade Caramel deLites and Peanut Butter Patties
(Recipe from the Mother Unit)
Cookie Dough Ingredients:2 sticks (1 cup) unsalted butter at room temperature
1 cup superfine sugar (or granulated)
1 large egg
1/2 teaspoon pure vanilla extract
1 teaspoon kosher salt
3 cups unbleached, all-purpose flour
Directions:
1. Cream together butter and sugar. Beat until light and fluffy. Add in egg and beat well. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Pull dough together and shape into a cylinder with a diameter of about 2 1/2 inches. Wrap in parchment paper and freeze for at least 25 minutes.
2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets, about an inch apart. For deLites use a tiny circle shaped cookie cutter or a large round cake decorating tip to cut a hole in the center of each disk. (I used my cupcake corer to make the holes for the deLites and it was glorious!) for patties just leave the circle along. Refrigerate for an additional 10 minutes. Bake for 8 minutes, or until crisp. Let cool completely.
1. Cream together butter and sugar. Beat until light and fluffy. Add in egg and beat well. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Pull dough together and shape into a cylinder with a diameter of about 2 1/2 inches. Wrap in parchment paper and freeze for at least 25 minutes.
2. Preheat oven to 350 degrees. Slice dough into 1/8 inch disks and place on baking sheets, about an inch apart. For deLites use a tiny circle shaped cookie cutter or a large round cake decorating tip to cut a hole in the center of each disk. (I used my cupcake corer to make the holes for the deLites and it was glorious!) for patties just leave the circle along. Refrigerate for an additional 10 minutes. Bake for 8 minutes, or until crisp. Let cool completely.
Cooling Cookies!
Caramel deLite toppings:
1 1/2 cups granulated sugar
4 tablespoons corn syrup
6 tablespoons water pinch of salt
6 tablespoons butter
6 tablespoons heavy cream
1 1/2 teaspoons pure vanilla extract
Caramel Directions:
1. In a heavy bottomed saucepan with high sides, combine sugar, corn syrup, water, and salt. Whisk until combined, and set over medium-low heat. Swirl the pan every now and then to help distribute the heat. Use can use a pastry brush dipped in water to brush the sugar crystals down the sides of the saucepan. When the sugar dissolves completely, raise the heat to medium. When it comes to a boil, watch very carefully for the bubbles to become more viscous (this means that the water has evaporated and that it is ready to go through the candy stages). As it is bubbling away, you want it to turn a deep amber color. When it does, remove the heat and, working quickly, use the spoon to scoop up a small amount of the candy and drop it into the small glass of water. If the blob turns hard like lollipop, then it is ready. If the blob is still soft, put the pan back on the heat. Keep testing until the candy is hard. Remove from heat.
2. Whisk in butter, 6 tablespoons of cream, and vanilla (Careful here, as the mixture should bubble violently for about 10 seconds). If the caramel isn’t smooth right away, return the pan to low heat and whisk until smooth.
Dipping Caramel
1 cup unsweetened shredded coconut
12 ounces of chocolate chips
Dipping Caramel:1 cup unsweetened shredded coconut
12 ounces of chocolate chips
1 1/2 cups granulated sugar
4 tablespoons corn syrup
6 tablespoons water pinch of salt
6 tablespoons butter
6 tablespoons heavy cream
1 1/2 teaspoons pure vanilla extract
Caramel Directions:
1. In a heavy bottomed saucepan with high sides, combine sugar, corn syrup, water, and salt. Whisk until combined, and set over medium-low heat. Swirl the pan every now and then to help distribute the heat. Use can use a pastry brush dipped in water to brush the sugar crystals down the sides of the saucepan. When the sugar dissolves completely, raise the heat to medium. When it comes to a boil, watch very carefully for the bubbles to become more viscous (this means that the water has evaporated and that it is ready to go through the candy stages). As it is bubbling away, you want it to turn a deep amber color. When it does, remove the heat and, working quickly, use the spoon to scoop up a small amount of the candy and drop it into the small glass of water. If the blob turns hard like lollipop, then it is ready. If the blob is still soft, put the pan back on the heat. Keep testing until the candy is hard. Remove from heat.
2. Whisk in butter, 6 tablespoons of cream, and vanilla (Careful here, as the mixture should bubble violently for about 10 seconds). If the caramel isn’t smooth right away, return the pan to low heat and whisk until smooth.
Making the Caramel and Melted Chocolate
Caramel deLite Directions:
1. Add coconut into the caramel. Warm the caramel in the microwave for about 10 seconds if necessary. Take cooled cookies and gently dip them completely in the caramel. Place on a parchment paper lined baking sheet. Freeze until set, about 5 minutes.
2. Melt chocolate in a microwave safe bowl in 30 second intervals, stirring well after each interval, until fully melted (or in a ghetto double boiler like a real cookie chef!). Place the caramel coated cookies in the chocolate. Use a fork to pull them out of the chocolate and place them on a parchment line cookie sheet. Use the chocolate still on the fork to drizzle stripes over the top of the cookies. Refrigerate until set.
2. Melt chocolate in a microwave safe bowl in 30 second intervals, stirring well after each interval, until fully melted (or in a ghetto double boiler like a real cookie chef!). Place the caramel coated cookies in the chocolate. Use a fork to pull them out of the chocolate and place them on a parchment line cookie sheet. Use the chocolate still on the fork to drizzle stripes over the top of the cookies. Refrigerate until set.
Gooey Caramel!
Peanut Butter Patty Toppings:
1/2 cup smooth peanut butter
1/2 cup confectioner’s sugar
2 cups semi-sweet chocolate chips
Peanut Butter Patty Directions:
1. Mix together peanut butter and powdered sugar. Form into small disks and press onto cookies. Melt chocolate in a microwave safe bowl for 30 second intervals, and mix well after each interval. Coat cookies completely in chocolate and lift out with a fork. Place on a parchment lined baking sheet and let set, or freeze to speed up the process.
1/2 cup smooth peanut butter
1/2 cup confectioner’s sugar
2 cups semi-sweet chocolate chips
Peanut Butter Patty Directions:
1. Mix together peanut butter and powdered sugar. Form into small disks and press onto cookies. Melt chocolate in a microwave safe bowl for 30 second intervals, and mix well after each interval. Coat cookies completely in chocolate and lift out with a fork. Place on a parchment lined baking sheet and let set, or freeze to speed up the process.
Peanut Butter!
The Final Product!
Messy in the Kitchen??? So you do take after me.
ReplyDeleteYou are a bit of a genius! Though it does look a bit like there was some kind of cookie massacre in that first photo! <3
ReplyDeleteCookie Massacre. I like it!
ReplyDelete