Aaaahhhh cookies…. Like I’ve mentioned a few times, this is the week of baking for me. I have a special dessert planned for the Thanksgiving dinner I’m going to, but I also wanted to make cookies for a few friends for the holiday.
And I love cookies. Really I just wanted an excuse.
I’m a big fan of Culinary Concoctions by Peabody. Because she seems to have the same belief that I have when it comes to baking- find something awesome and make it even MORE awesome.
So when I saw her Chubby Hubby cookies that she posted a while ago, I immediately bookmarked them and patiently waited. I knew they’d be worth it.
Luckily, I was reading the recipe over on Sunday to make sure I had everything. Good thing I did, too- the dough for the cookie part required chill time in the refrigerator. You can imagine how extremely upset I was to have to start on Sunday night, already… sigh…
The malted milk cookies reminded me of sugar cookies.With sour cream. I’ve used sour cream in baking before, but it always weirds me out when a recipe calls for it. Turns out it’s really great for making cookies/cakes a little more dense. Which I like. So… bring it!
And I’m happy to report it did not change the fact that the dough was still quite amazing.
If you’re into eating cookie dough, anyway…
So like I said, after I made the dough, they suggest you chill it for at least 3 hours, if not overnight.Once you have it in the refrigerator, feel free to enjoy an ice cold beverage and cheers yourself in a job well done. Or not. But I do advocate enjoying an adult beverage during any baking venture. It completes the experience. I don’t see a problem with this unless you’re a morning baker. Then you may want to reconsider such choices.
Wait until noon, dude.
So that was Sunday and last night I finally got to fire up the oven in my new Anthropologie apron from Mon.Don’t I look so domestic? I feel like Charlotte in Sex and the City. But with gross post-workout hair and no makeup. So really, nothing like Charlotte at all.
Back to the cookies…
I followed her recipes for the cookies exactly. And thanked God I didn’t decide to double it.Because I ended up with a crazy amount. Mon came over to help me. As in, I like having her around so that I don’t wolf down cookies every step of the way.
The peanut butter filling was the only thing that gave me trouble. It just wasn’t staying together well. Was this because I subbed the vegetable shortening with real butter? Maybe? My solution was to add a little more butter. Any complaints? No? Didn’t think so.
Mon helped me make the “sandwich part”.And she also crushed pretzels while I dipped the sandwich cookies in chocolate. I also used more chocolate chips than what her recipe called for. Not sure if it was because I was more liberal with it or because my cookies were smaller than hers or what- but I don’t see this as a problem.
So after a while, we had about 40 cookies (seriously- can you imagine if I had decided to double the recipe?!?!) that looked like this:Amazing, right? I didn’t stop there. Because I like to be obnoxious and do everything a little over-the-top, I added some white chocolate to the mix.Yeah, I went there. I was up to my old tricks with the white chocolate- just melt it and throw it in a ziplock bag that you snipped the end off of…
Mon and I both had one after the chocolate had chilled a little. A-Mazing. If you like the sweet and salty combo, you have to make these. They really aren’t hard at all. I swear. They just take a bit of time. Because they’re just so darn cute.
Feel free to drool. I sort of did.
Happy Tuesday everyone!