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Ever wanted to make a bath of cookies for just you or give a small batch as a gift for a friend? I love to bake and everyone loves when I bake treats but in order to give treats to one person I would have to make up an entire batch of cookies for just a few for a gift. With Small Batch Baking by Jill Snider you can find great cookie recipes that are the perfect size for 1 or 2 people.
The recipes are amazing. I love cookies (of course they are no longer on my diet) but I still love to bake and cook and gift to overs. Nothing like seeing a smile on someone’s face. They have just about every kind of cookie you can think of in this book and some I didn’t even think of. They all look amazing.
These cookies are like a chewy brownie that’s loaded with chocolate chips and peanuts.
Makes 8 medium or 6 large cookies (see Tips, below)
- Preparation: 15 minutes
- Baking: 13 minutes
- Freezing: excellent
I like to chop nuts on a cutting board, using a sharp chef’s knife. You can do it in a food processor as well.
Store nuts in the freezer. They can go rancid quite quickly.
To make large cookies, drop dough by large spoonfuls (2 tbsp/30 mL). Bake for 10 to 14 minutes, as directed.
Cooled cookies will keep in an airtight container at room temperature for up to 1 week or can be frozen for up to 3 months. Thaw and bring to room temperature before serving.
- Preheat oven to 350°F (180°C)
- Baking sheet, greased or lined with parchment paper
9 tbsp semisweet chocolate chips, divided 135 mL
2 tbsp butter 30 mL
3 tbsp all-purpose flour 45 mL
1⁄8 tsp baking soda 0.5 mL
1 egg yolk 1
3 tbsp packed brown sugar 45 mL
1⁄3 cup chopped honey-roasted peanuts 75 mL (see Tips)
1⁄4 cup peanut butter chips 60 mL
- In a small microwave-safe bowl, combine 6 tbsp (90 mL) chocolate chips and butter. Microwave on Medium for 1 minute, stirring halfway through, until melted. Stir until smooth. Set aside to cool.
- In a small bowl, whisk together flour and baking soda. Set aside.
- In a medium bowl, using a wooden spoon, beat together egg yolk and brown sugar until smooth. Stir in cooled melted chocolate. Gradually add flour mixture, stirring well. Stir in peanuts, peanut butter chips and remaining 3 tbsp (45 mL) chocolate chips, until well combined.
- Drop dough by heaping tablespoonfuls (22 mL), spacing about 2 inches (5 cm) apart, on prepared baking sheet.
- Bake in preheated oven for 9 to 13 minutes or until set around the edges but slightly soft in the center. Let cool for 5 minutes on sheet, then transfer to a wire rack and cool completely.
Where Can You Find Small Batch Baking :
Shop it on Amazon.
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