Category: Cookies & Bars

• 268g creamy peanut butter
• 229g granulated sugar
• 11g molasses
• 1 egg
• 1 tsp baking soda
• 1 tsp vanilla
• 1/4 tsp kosher salt
• parchment paper (not silicone mat)

1. Arrange two racks near middle of oven.
2. Heat oven to 350℉.
3. Thoroughly combine peanut butter, sugar and molasses by hand.
4. Add remaining ingredients and stir by hand until thoroughly combined and smooth.
5. Line two baking sheets with parchment paper (not silicone mats).
6. Form dough into 1 oz balls (8 per sheet—they will spread).
7. Press criss-cross pattern into cookies with fork (slide fork off to remove; don’t lift straight up)
8. Bake 10 minutes, switching rack positions half way through.
9. Cool briefly on sheet, then cool on rack 10 minutes.

Yield: 16 cookies

Modified from: Pantry Raid: Cookie Edition (Alton Brown)

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Dough:

• 1 package dry yeast
• 12 oz evaporated milk
• 6 cups flour
• 1 lb butter
• 6 egg yolks
• 1/4 c sugar
• 1 tsp vanilla

Dissolve yeast in milk. (fill in rest of recipe…)

Filling:

1 cup chopped walnuts

1/4 c sugar

2-3 tsp. butter

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• 4 oz (1 stick) butter
• 528 g (2 cups) peanut butter
• 100 g (1/2 cup) brown sugar (91g sugar + 9g molasses)
• 300 g (2.5 cups) powdered sugar
• 1 tsp vanilla extract
• 448 g (2 cups) semisweet chocolate chips

1. Place butter and peanut butter in a large microwavable bowl.
2. Heat 1-2 minutes, or until butter is mostly melted, then stir to combine.
3. Add both sugars and vanilla extract; mix until thoroughly combined.
4. Pat into a 9 x 13 pan.
5. Melt chocolate chips in microwave, stirring between 30-second intervals.
6. Spread melted chocolate thinly over peanut butter mixture.
7. Allow to cool completely at room temperature until chocolate hardens, or refrigerate for faster hardening.

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• 4 cups peeled, thinly sliced peaches (4-5 peaches, depending on size)
• 2 cups sugar, divided
• 1/2 cup water
• 1/2 cup butter
• 1 1/2 cups flour
• 1/4 tsp salt
• 1 1/2 tsp baking powder
• 1 1/2 cups milk
• Ground cinnamon

1. Score an ‘X ‘ into each peach skin, blanch them one or two at a time in boiling water for 45 seconds, then cool in cold water bath before peeling and slicing thinly.
2. Preheat oven to 350 F.
3. Combine the peaches, 1 cup sugar, and water in a sauce pan and mix well. Bring to a boil; simmer 10 minutes, then remove from heat.
4. Put the butter in a 3-quart baking dish and place in oven to melt.
5. In small/medium bowl, combine remaining 1 cup sugar, flour, baking powder, salt and milk (slowly, to prevent clumping).
6. Pour mixture over melted butter. Do not stir.
7. Spoon fruit on top, pouring syrup in.
8. Sprinkle cinnamon on top.
9. Bake about 45 min.

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• 248 grams flour (1.75 cups)
• 1/2 tsp baking soda
• 14 tbsp unsalted butter, divided (1.75 sticks)
• 250 grams sugar (1.25 cups)
• 25 grams molasses
• 1 tsp salt
• 2 tsp vanilla extract
• 1 large egg plus 1 egg yolk
• 280 grams semisweet chocolate chips (1.25 cups)

1. Heat oven to 375℉.
2. Whisk flour and baking soda together in medium bowl; set aside.
3. Place 4 tbsp of the butter in a heatproof bowl; set aside.
4. Heat remaining 10 tbsp of butter in skillet over medium-high heat, stirring constantly until golden brown with a nutty aroma (about five minutes?).
5. Remove from heat and transfer browned butter to the bowl with the rest of the butter; stir until melted; cool completely (but not solidifying).
6. In a large bowl, combine sugar, salt, molasses, vanilla and melted butter using wire whisk.
7. Add egg and yolk and whisk until mixture is smooth with no sugar lumps remaining, about 30 seconds. Let mixture stand 3 minutes, then whisk again 30 seconds. Repeat resting and whisking two more times until mixture is thick, smooth, and shiny.
8. Stir in flour mixture until just combined using wooden spoon.
9. Stir in chocolate chips.
10. Form dough into 30-gram balls and place two inches apart on baking sheets lined with parchment.
11. Bake until golden brown and still puffy, and edges have begun to set but centers are still soft and light in color, about 10 or 11 minutes.
12. Cool on baking sheet 5-8 minutes, then transfer to wire rack to cool completely.

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Makes: 12
Hands on time: 20 minutes, plus resting
Bake time: 50 minutes

For the dough:

• 300g flour
• 65g unsalted butter
• 7g fast-action dried yeast
• ½ tsp ground cinnamon
• 65g caster sugar
• 65ml warm water
• 1 large egg
• pinch of salt

For the caramel:

• 200g light brown soft sugar
• 100g unsalted butter
• 1 tsp ground cinnamon
• 5 tbsp golden syrup
• 1 tbsp vanilla extract

You will also need:

• Waffle machine, top and bottom plates greased with a little oil
• 10cm round metal cutter

1. For the dough, rub the flour and butter together in a large bowl until it resembles breadcrumbs. Add the yeast, cinnamon and sugar and mix together.
2. Slowly pour in the warm water until the dough starts coming together, then add the egg. Finally add the salt and knead the dough for 1–2 minutes into a soft ball. Cover and leave to rest for 30 minutes.
3. For the caramel, melt the sugar and the butter, stirring slowly over a low heat, until the sugar has dissolved. Add the cinnamon and golden syrup and continue stirring until the caramel gently bubbles. When the caramel is creamy and all the sugar has melted, stir in the vanilla extract. Keep warm.
4. Divide the dough into 12 equal pieces. Roll into small balls and cover with a damp cloth to prevent them drying out.
5. Heat the greased waffle cone machine. Place 1 dough ball in the middle, press down the top lid and bake for 1–2 minutes until dark golden and puffed

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For the shortbread base:

• 175g flour
• 90g rice flour
• ¼ tsp fine sea salt
• 85g granulated sugar
• 175g unsalted butter, chilled and diced
• ½ tsp vanilla bean paste

For the peanuts:

• 150g shelled unsalted peanuts

For the peanut butter:

• ½ tsp fine sea salt, or to taste
• 1 tsp honey
• 1-2 tsp peanut oil

For the salted caramel:

• 90ml heavy cream
• ½ tsp vanilla bean paste
• 30g corn syrup
• 185g granulated sugar
• 100g salted butter, at room temperature, diced

For the chocolate topping:

• 250g dark chocolate (around 70% cocoa solids)

Equipment:

• Food processor
• 10 or 12 bar (each about 3cm x 7cm) oven-proof, silicone, rectangular mold tray (suitable for food)
• Baking sheet
• Sugar thermometer
• pastry bag and wide tip
• double boiler (or microwave oven)

Make the shortbread:

1. Put the plain flour, rice flour, salt and sugar into the food processor bowl and ‘pulse’ a few times until combined. Add the butter and vanilla paste and blitz until the mixture just comes together. Turn out onto a large sheet of baking paper and gently knead into a ball.
2. Shape the dough into a brick, place another sheet of baking paper on top and roll the dough into a rectangle 1cm thick and at least the size of your rectangular mold. Using a large, sharp knife and a ruler, cut neat bar shapes and gently press them into the base of the molds (use any leftovers to make shortbread biscuits)
3. Prick each bar a couple

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• 1/2 c (1 stick) plus 6 tablespoons butter, softened
• 3/4 c firmly packed brown sugar
• 1/2 c granulated sugar
• 2 eggs
• 1 tsp vanilla
• 1-1/2 c all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 3 c oatmeal (quick or old fashioned, uncooked)
• 1 c raisins

1. Heat oven to 350°.
2. In large bowl, beat butter and sugars on medium speed until creamy.
3. Add eggs and vanilla; beat well.
4. Add combined flour, baking soda, cinnamon and salt; mix well.
5. Add oats and raisins; mix well.
6. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
7. Bake 8 to 10 minutes or until light golden brown.
8. Cool 1 minute on cookie sheets; remove to wire rack.

Yield: 4 dozen

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• 113 g (one stick or 8 tbsp or 4 oz) butter, plus more for the pan
• 113 g (4 oz) unsweetened chocolate
• 300 g sugar
• 1/4 tsp salt
• 2 tsp vanilla
• 2 large eggs, room temperature
• 127 g all-purpose flour
• 10 g cocoa (2 tbsp) (not Dutch-processed)

1. Position rack in center of oven; preheat to 350° F.
2. Line bottom and sides of an 8″ square metal baking pan with buttered parchment, leaving 2-inch overhang for easy removal after baking.
3. Melt the butter and chocolate over low heat; cool slightly.
4. Stir in the sugar, salt, and vanilla.
5. Mix in the eggs one at a time.
6. Add the flour and cocoa; beat until incorporated and smooth, 30 – 60 seconds.
7. Scrape batter into pan; bake ~35 minutes. Toothpick test.
8. Cool on rack until safe to handle. Invert pan onto another rack and peel off the parchment.
9. Flip right side up, cool completely on rack.

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• 1 c sugar (200 g)
• 7 g molasses
• 1/2 c peanut butter (135 g)
• 1/4 c shortening (50 g)
• 1/4 c butter (57 g)
• 1 large egg
• 1 1/4 c flour (156 g)
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt

1. Cream the sugars, peanut butter, shortening, butter and egg in large bowl.
2. Combine dry ingredients in small bowl.
3. Combine wet and dry ingredients.
4. Cover and refrigerate two hours or until firm.
5. Heat oven to 375º.
6. Shape into 1 1/4″ balls (30 g), place 3″ apart on ungreased cookie sheet.
7. Flatten criss-cross pattern with a fork dipped in flour.
8. Bake 9-10 minutes or until light brown.
9. Cool 5 minutes remove from cookie sheet.
10. Cool on wire rack.

Yield: About 20 cookies

Variation: For Peanut Butter Blossoms, roll dough balls in granulated sugar (mixed with a tiny amount of red and green sanding sugar), and do not flatten before baking. As soon as the cookies are removed from the oven, gently press an unwrapped Hershey Kiss into the center of each cookie. The kisses must all be unwrapped in advance, and they must be inserted immediately after removing the cookies from the oven, before the cookie begins to harden.

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