I know that I’m a bit late for the Labor Day BBQ recipes, but I was a little traumatized after my attempt to make peanut butter and jelly cupcakes, only to have them turn out like golden and slightly burned hockey pucks.
I have a baking disaster every once in a while and I guess I was due for one. I painstakingly put these little babies together, carefully piping some jelly into the batter, topping that with more batter.
Peanut butter and jelly cupcake batter, pre-topping
I was worried that the oils from the peanut butter might bake quickly, so I took them out a minute before the low-end on the baking range, but to no avail. Hockey pucks. Mr. Kitchen said they were still pretty tasty. That’s why we’re getting married. Cause he’s got no problem eating my reject cupcakes. He accepts my occasional baking screw-ups. This pairs nicely with my usual ability to ignore the fact that his clothes never seem to make it into the hamper.*
Sad peanut butter and jelly cupcakes
I think maybe I’ve figured out how to amend the recipe to fix the peanut butter oil problem, but it will take more testing and patience than I’ve got time for right now. Instead, I’m giving you my absolutely no-fail Oh-My-God amazing butterscotch chocolate chunk recipe.
Super yummy and man-o-man is this perfect with a glass of milk. Speaking of milk, did I mention that Mr. Kitchen’s family used to own a dairy farm? I’m trying to concoct a death-by-dairy recipe in honor of our recent trip to Michigan. If you’ve got suggestions, let me know. In the mean-time…. Butterscotch Chocolate Chunks!
Butterscotch Chocolate Chunk Cookies
Butterscotch Chocolate Chunk Cookies
*Adapted very heavily from Nick Manglieri’s Modern Baker
(Makes about 12 large cookies)
1 1/2 cups flour
1/2 tsp baking powder
10 tbsp softened butter (salted) (about 1 1/4 sticks)
1/2 cup brown sugar
1/2 cup sugar
2 tsp vanilla extract
1 large egg
12 oz chocolate chunks (I tend to over-chunk my cookies, but I love em this way) — Note you can mix dark chocolate, bittersweet and semi-sweet chocolate
2 cookie sheets (I like to line mine with foil, but parchment is also an option)
Preheat oven to 350º
Stir flour and baking powder together in a bowl and set aside. In a separate bowl, combine softened butter, brown sugar, sugar, and vanilla and beat with mixer until just mixed. Then beat in egg. Be careful not to over-beat this mixture, which will result in flat cookies. With a large spatula, stir the flour into the wet mixture. Add chocolate chunks and gently combine. Drop heaping spoonfuls of dough on to cookie sheets lined with foil or parchment. Gently press cookies down. Bake for 12-15 minutes or until cookies have risen a bit and are golden.
Gently mixed dough for Butterscotch Chocolate Chunk Cookies
Giant cookies!
Baked Butterscotch Chocolate Chunk Cookies
*Sometimes I go ape-shit over this. Once it’s out of my system, I bake him cookies.
Big Girl Kitchen 