BROWN BUTTER-PEANUT BUTTER TRUFFLE CHOCOLATE CHIP COOKIES
Steps:
- Line an 8x8-inch baking dish with foil and spray with no-stick cooking spray. In a large bowl, mix powdered sugar and peanut butter until smooth (using your hands works best). Spread in baking dish and flatten with hands. Place in freezer for at least 30 minutes. To brown butter, melt butter in a heavy saucepan over medium heat. Whisk frequently and heat until it's golden brown and giving off a nutty aroma. Remove from heat and pour into a heat-proof bowl; allow to cool to room temperature. Preheat oven to 350°F. Remove peanut butter truffles and cut or tear into small pieces; place back in freezer for at least ten minutes. In a medium bowl, whisk together the brown sugar, granulated sugar, and browned butter. Whisk in eggs and vanilla. Using a wooden spoon, stir in flour, baking soda, and salt until just incorporated. Fold in chocolate chips. Gently fold in chunks of peanut butter truffle. You want them to be visible, not completely blended into the dough. (Note: This makes a lot of peanut butter truffles. Use as much or as little of it as you want!) Scoop onto a parchment-lined baking sheet, flatten slightly with hand, and bake for 10-13 minutes. Allow to cool on the baking sheet for 10 minutes, then remove to cooling rack to cool completely.
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