понедельник, 26 сентября 2016 г.

These cookies bake up with crispy edges and supremely soft centers.

These cookies bake up with crispy edges and supremely soft centers.


These cookies bake up with crispy edges and supremely soft centers.


omg yum! gosh so pretty! love this so much!


xO!


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Thank you so much! They’re definitely a new favorite in the cookie department


Love how chewy and loaded with peanut butter these cookies are!


Yum! I have a question about the butter,though. It says 2 sticks but the recipe only adds up to 15 tablespoons. Am I missing what to do with the extra tablespoon? Can’t wait to try these!


Hi Erin! Whoops -major typo on my end Thank you for catching that. The proper recipe notes have been added. Please let me know if you have any additional questions. Enjoy!


It looks so good. Thanks for your dedicated recipe.


Why don’t you have the ability to search for recipes on your blog? It would really be an improvement.


Hi Theresa. There is a search box on the left hand side bar.


Had all of these chips in the cupboard and was craving something sweet! Typed in reeses pieces recipe, since they we’re calling my name the loudest. Wouldn’t you know it this amazing recipe popped rite up, it’s like we’re soul mates, heavenly. “Folding ”was a new thing for me but I did my best. My dough ended up very thick , and became hard to mix chips in. I snapped the handle of my spatula I fact is that normal, if not what can I do? Thanks


Hi Vanessa! I’m so happy this recipe found you I suggest using a wooden spatula to fold the chips in, if you have one. If not, you can do it with an electric mixer, just be sure not to over mix. How did the cookies turn out for you?


Me too they turned out perfectly, I did end up using a wooden spoon to finish mixing. Glad to hear I was on the right track with folding:)


These were so delicious! I brought them to work and everyone loved them. Next time, I might take a wee bit less sugar, but that’s only nitpicking. I will use your basic recipe for cookies all the time now because these turned out SO. GOOD Also, I didn’t have Reese’s Pieces, so I just chopped up some Reese’s and put them in there. Yum.


So happy to hear it, Carla! Let me know how they turn out if you decide to cut back on the sugar Just be sure not to reduce it too much, as it stabilizes the dough. xoxo


So yummy at first sight. My kids love chocolate very much. I will surely try to make this for my kids and hope they love is. Thank you so much for sharing this post!


You’re very welcome, Anthony! I hope you and your kids enjoy these cookies


It looks very delicious. I love this cookies recipe. Thank for share !


How long would you say I should cook them if using a regular cookie scoop instead of the large one Thanks Julie


I cannot thank you enough for the blog . Really thank you! Really Cool.


I may have missed this but do you brown the butter for this recipe as you do for the caramel sea salt cookies and your everyday cnoc chip cookie recipe?


Hi Pam. I didn’t brown the butter for this recipe. I just used unsalted butter, softened to room temperature.


I love all the posts, I really enjoyed, I would like more information about this, because it is very nice.


Thanks for sharing.


The recipe says salt, but instructions say sea salt. Can you clarify, please?


Can you make the batter 1 day ahead of time and refrigerate overnite?


Hi -Mine ended up really dense and heavy\u2026not gooey and flat like the pictures. It almost seems like I added too much flour? I tried to be very careful not to over mix but perhaps that’s what I did? Any thoughts on what I did wrong? Your photos look DELICIOUS and I want to try again. Thanks!


Hi Caitlin. I’m so sorry your cookies didn’t turn out the way you were hoping. It sounds like you either over baked them or added too much flour. Did you level and scoop your flour when you measured it? Or did you pack it into the measuring cup? Packing the flour will definitely lead to dense cookies. Hope this helps, and let me know if you have any additional questions


My boyfriend can’t tolerate peanuts\u2026it is not an allergy more of a sensitivity but still\u2026would it be possible to switch Reese peanut candies with something else? Thinking of Almonds or Hazelnut


Hi! Does the salt have to be sea salt? Also, can you make the batter a day in advance and refrigerate it? Thanks!


Soft and chewy cookies loaded with white chocolate, Reese’s pieces, and peanut butter chips! So much Y-U-M.


I don’t know what it’s like weather wise where you live, but for us, Fall is in the air and I’m loving it! Everyday this week has been just warm enough for shorts and a sweatshirt (my go-to uniform in the early days of Autumn) and in the evenings, a most glorious chill settles in, making sleeping with the windows thrown wide open a heavenly experience! We are heading to a hot and sticky (and wonderful) New Orleans this weekend (!!!), so I am soaking up every second of Fall life while we’re home


With all these autumnal vibes in the air, I can’t help but feel excited for the upcoming holiday season. Today I wanted to share a cookie recipe that is perfect for Fall, but so delicious you’ll definitely want to keep baking them year round! They’ll be perfect for holiday baking when the time comes\u2026


I originally developed this cookie recipe for a gift basket I was shipping to a friend (Hi JP!). Literally moments after he opened the package I received an elated text raving over the White Chocolate Reese’s Pieces Peanut Butter Chip Cookies I had sent. I knew then and there I needed to make them for YOU -and fast!


I should get this out of the way now and let you know these are not actually peanut butter cookies. But don’t fret -they are loaded with tons of peanut butter flavor thanks to a peanut butter chips AND Reese’s pieces. There are also a ton of white chocolate chips in the batter, because, um…balance


The base recipe for these delicious cookies is nothing new. I have a trademark recipe for cookies I developed a few years ago and it is what I use 99.9% of the time when I bake. Would you believe my triple chocolate cookies, salted caramel stuffed chocolate chunk cookies, and flawless chocolate chip cookies are all made from almost the same exact cookie dough?


The best part? My base cookie dough is made with simple ingredients you probably already have in your pantry. Flour, sugar (brown and granulated), baking soda, salt, eggs, and vanilla. ← Nothing fancy here. It’s simply the perfect measurements and a consistent method that takes these basic ingredients and transforms them into thick and chewy cookies, every-single-time!


It’s like magic.


For these cookies you’re also going to need to get your hands on white chocolate chips, peanut butter chips, and Reese’s pieces. I used the mini Reese’s pieces (they’re so cute), but full-sized will work too.


These cookies bake up with crispy edges and supremely soft centers.


↓↓↓ Look at that plush cookie interior! Loaded with so many goodies, too. Pure bliss.


These cookies bake at 375 degrees (F) for 11 minutes. They will look pretty soft when you remove them from the oven. Not to worry -the cookies will firm up greatly while they cool, so be sure not to over bake them! If you’d like your cookies to look just like mine, gently press a few peanut butter chips, white chocolate chips, and Reese’s pieces on top of the cookies right after they come out of the oven. It’s important you do this right away -while the cookies are still soft. Let the cookies rest on the baking sheet for 5 minutes or so before transferring them to a cooling wrack.


Make today’s White Chocolate Reese’s Pieces Peanut Butter Chip Cookies for all your Fall festivities! They will definitely be making an appearance at our Halloween party…and you know I’m packing a few for our flight on Saturday.


You can never have too many cookies in your life. ♥♥♥


2 1/2 cups all-purpose flour


Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside. In a medium sized bowl whisk together the flour, baking soda, and sea salt; set aside.


Add the sugars, vanilla, and butter to a large bowl and whisk until light and fluffy; about 2 minutes (I recommend using a stand mixer/ handheld mixer to help here, if you have one). Add the eggs and beat quickly -for only about 30 seconds -until they’re just combined. Let the mixture rest for 5 minutes, then beat the eggs for another 30 seconds. Gently fold in the flour mixture with a rubber spatula, stirring only until the flour begins to disappear. Fold in white chocolate, peanut butter chips, and Reese's Pieces.


Roll 3 tablespoon sized balls of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave enough room in between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven and bake for 11 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 5 minutes on the sheet before transferring to a wire wrack to cool completely.


Original article and pictures take http://bakerbynature.com/white-chocolate-reeses-pieces-peanut-butter-chip-cookies site

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