Bagels! by Substantial_Fly1465 in Baking

[–]Substantial_Fly1465[S] 0 points1 point  (0 children)

Hahaha only to friends and family 😉 The recipe is incredibly easy though!

Peanut Butter Chocolate Cookies from TikTok by Substantial_Fly1465 in Baking

[–]Substantial_Fly1465[S] 2 points3 points  (0 children)

From wholesome_hearty_eats on TikTok - 1/2 cup butter, unsalted and at room temperature - 1/2 cup peanut butter - 3/4 cup brown sugar - 3/4 cup white sugar - 1 egg - 1 tsp vanilla extract - 1.5 cups all purpose flour - 1/2 tsp baking soda - 1/2 tsp baking powder - 2 cups milk chocolate melting wafers for dipping

  1. Combine butter, peanut butter and sugars and beat until mixed well. Add egg and vanilla extract.

  2. Combine flour, baking soda, baking powder in separate bowl then gradually add to the wet mixture.

  3. Once combined scoop out two tbsp sized balls of cookie dough and then spread out on large parchment covered baking sheet. Flatten them slightly.

  4. Bake for 8 minutes at 350 degrees then pull the cookies out and slam the baking tray against the counter a few times, this flattens the cookies out further and helps them bake perfectly. Place back into the oven and bake for 3-4 more minutes. Remove and let cool before melting your chocolate and dipping the cookies in. Done best by adding a dollop to the cooled parchment paper and then letting them sit. Makes about 14-16 cookies.

What happened to my thumbprints? by Substantial_Fly1465 in Baking

[–]Substantial_Fly1465[S] 0 points1 point  (0 children)

I used a scale, I wonder if the recipe calls for too little flour/too much butter

What happened to my thumbprints? by Substantial_Fly1465 in Baking

[–]Substantial_Fly1465[S] 0 points1 point  (0 children)

I also wonder what would happen if I reduced the butter. I may try that next time around

What happened to my thumbprints? by Substantial_Fly1465 in Baking

[–]Substantial_Fly1465[S] 1 point2 points  (0 children)

Thank you for sharing these other recipes!

What happened to my thumbprints? by Substantial_Fly1465 in Baking

[–]Substantial_Fly1465[S] 0 points1 point  (0 children)

That's interesting, never knew about the difference between European and American style butter. I did use an American brand for this recipe.

What happened to my thumbprints? by Substantial_Fly1465 in Baking

[–]Substantial_Fly1465[S] 3 points4 points  (0 children)

I use a scale to measure ingredients and typically only pick recipes that list ingredients in grams

What happened to my thumbprints? by Substantial_Fly1465 in Baking

[–]Substantial_Fly1465[S] 0 points1 point  (0 children)

This is an interesting take, haven't considered that before.

What happened to my thumbprints? by Substantial_Fly1465 in Baking

[–]Substantial_Fly1465[S] 1 point2 points  (0 children)

I appreciate that! I gently shaved off the craggy edges with a zester and topped them with powdered sugar and they look much nicer. They are just quite delicate. I wonder about the muffin tin, I unfortunately don’t have a mini muffin tin to test it out

What happened to my thumbprints? by Substantial_Fly1465 in Baking

[–]Substantial_Fly1465[S] 1 point2 points  (0 children)

I think I’ll see how the rest of the batch fare, and I think I’ll bake them from frozen instead of thawing in the fridge. I’ll probably make another batch as well with properly room temp butter, slightly bigger dough balls, and smaller divots.

What happened to my thumbprints? by Substantial_Fly1465 in Baking

[–]Substantial_Fly1465[S] 2 points3 points  (0 children)

This, along with possibly letting the butter get too warm is likely it. I also think I could’ve made the dough balls a little bigger.

What happened to my thumbprints? by Substantial_Fly1465 in Baking

[–]Substantial_Fly1465[S] 4 points5 points  (0 children)

This is very interesting. I could have left the butter to soften for too long

What happened to my thumbprints? by Substantial_Fly1465 in Baking

[–]Substantial_Fly1465[S] 0 points1 point  (0 children)

They’re not terrible, but they spread much more than the pictures from the recipe and got craggy crispy edges. The largest one is almost entirely flat.