It is that time again – the Secret Recipe Club reveal for group C. I guess the word is more or less out for what the Secret Recipe Club is all about, but just in case you are in the dark, let me shed some light. The Secret Recipe Club is a group of avid food bloggers who are paired up once a month with a fellow food blogger from the group. You peruse through their blog to choose a favorite recipe that catches your eye to make. Then on the big reveal day, you see who was given your blog and the person you were paired up gets to see your take on their recipe. Check out the Secret Recipe Club link to learn more.
For June, I was paired up with Chelsy from Mangia, which mean simply “Eat” in Italian. As you might assume from the name of her blog, Chelsy is from an Italian family and gained her love for cooking from when she was a kid. She states that she learned to make meatballs prior to learning how to ride a bike – that is someone who loves cooking. Chelsy is a 20 something certified personal trainer living in Texas and simply loves cooking. Her greatest inspiration for starting this blog was for her sister who has celiac disease and Chelsy wanted to create gluten free delights that would be similar to the non-gluten free version. All in all Chelsy enjoys life and tries to make people happy through her cooking – looks like she is succeeding.
After browsing through all of Chelsy’s wonderful recipes, I was drawn to her Brown Butter Peanut Butter Chip Cookies. Okay – who doesn’t love brown butter? Quite frankly, it is one of the best things on earth. The pure nutty taste is just simply sublime. Most often, I will add brown butter to butternut squash ravioli with toasted sage and parmesan cheese. I have never experienced it in a cookie, so that completely intrigued me to try this recipe.
Next I contemplated how I can add my own spin on these little delights. I thought why not add the “chocolate component” , especially since peanut butter and chocolate are a natural pairing. I added chocolate chips to the mix along with dipping each cookie in a bath of chocolate. The result was a perfect 2 to 3 bite of pure heaven. Thank you Chelsy for a wonderful recipe!
Brown Butter Double Peanut and Chocolate Cookies
Makes approximate 4 ½ dozen cookies
1 Cup Butter (2 sticks)
½ Cup Sugar
1 ¾ Cup Brown Sugar
2/3 Cup Peanut Butter, Creamy Style
1 T. Vanilla
3 C. All purpose Flour
1 ½ t. Baking soda
¾ t. Salt
1 Cup Peanut Butter Chips
1 Cup Dark Chocolate Chips
Heat a large sauté pan over medium heat on the stove and melt the butter. Continue to watch the butter, so it doesn’t burn. It will begin to foam and start to brown. Once the butter has reached a nice brown color and has a nutty aroma, remove from the heat. Pour the brown butter into a bowl and refrigerate until solid.
Using a stand mixer, cream together the brown butter, both sugars and peanut butter. Scrape as needed. Add each egg until incorporated. Now add the vanilla, baking soda and salt and mix well. Slowly add the flour until all three cups are added and dough is well mixed. Fold in the peanut butter and chocolate chips until combined.
Use a small one inch ice cream scoop to produce uniform cookies. Use either a non-stick or parchment paper on the baking sheets.
Bake at 350 for 10 to 12 minutes, or until golden brown on the outside and slightly gooey on the inside. Let cool on a wire rack.
Chocolate Dipping Sauce
1 Cup Dark Chocolate Chips
3 Tablespoons Shortening
Place both ingredients into a glass bowl and heat in the microwave for one minute. Remove and stir until combined. Dip half of each cookie and place on wire rack to let dry and harden.