In my ongoing quest to find tasty, kid-friendly food appropriate for the whole family, this week I chose a decadent dessert. I found the recipe in "Cookie Doughlicious: 50 Cookie Dough Recipes for Candies, Cakes and More," by Lara Ferroni (Running Press; $16).
Chocolate and Peanut Butter Cookie Dough Buckeyes
(Makes 15 small buckeyes)
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 tablespoons superfine sugar
- 2 tablespoons packed light or dark brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup smooth or chunky peanut butter
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 4 ounces semisweet chocolate drops
- 1/4 cup dry-roasted, salted peanuts, chopped (optional)
1. In a medium bowl, beat the butter and sugars for 3 minutes until well-creamed. Stir in the vanilla and peanut butter. Add the flour and salt and mix, by hand or on low speed with an electric mixer until well-blended. Stir in the chopped peanuts, if using, and mix well.
2. Using a small scoop, such as a melon baller, make little orbs of cookie dough, and place them on a wax paper-lined baking sheet. If the dough is too soft, chill it in the freezer for about 5 minutes first. Chill the formed balls for another 10 to 15 minutes in the freezer, or until firm.
3. Meanwhile, slowly melt the chocolate in a double boiler (or a metal bowl placed over simmering water), stirring as needed, or until smooth.
4. Dip each cookie dough ball in the chocolate, leaving a little of the cookie dough exposed on top so they resemble horse chestnuts (or buckeyes). Place back on the wax paper-lined baking sheet, "eye" up. allow the buckeyes to stand at room temperature to set, about 1 hour. You can refrigerate to speed the process.
Reprinted with permission from "Cookie Doughlicious" © 2014 by Lara Ferroni, Running Press, a member of the Perseus Books Group.