[ SECRET POST #2756 ]

[case]

⌈ Secret Post #2756 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

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Notes:

Secrets Left to Post: 04 pages, 076 secrets from Secret Submission Post #394.
Secrets Not Posted: [ 1 2 3 - broken links ], [ 1 2 3 - not!secrets (random images from what appears to be one spammy anon) ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Cake Batter Sugar Cookies, Brownie Cookie Sandwiches, Peanut Butter Cookies

[(Anonymous)]

Cake Batter Sugar Cookies
Yield: 24 small cookies

Ingredients:
4 Tablespoons (60g) unsalted butter, softened to room temperature
1/2 cup (100g) granulated sugar
1 large egg yolk
1/2 teaspoon butter extract
1/4 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (95g) all-purpose flour
1/2 cup (80g) sprinkles
1/4 cup (40g) sprinkles, for rolling

Directions:
Preheat oven to 350 degrees. Line cookie sheet with parchment paper or silicone baking mat. Set aside. Pour 1/4 cup sprinkles onto a plate to use for rolling. Set aside.

Cream the butter and sugar together on medium speed using a handheld or stand mixer with a paddle attachment. Beat in egg yolk, butter extract, baking powder, and salt. Add flour, and mix until a dough forms. Dough will be thick. Gently mix in sprinkles.

Roll dough in teaspoon size balls. Make sure that the balls are tall, rather than wide. The taller the cookie dough ball, the thicker the cookie will be. Roll the dough balls into the reserved sprinkles and bake for 9-10 minutes. Watch them closely at the 9 minute mark to assure they do not brown.

Allow cookies to cool for 2 minutes on the cookie sheets before transferring to a cookie rack to cool completely. Cookies remain fresh up to 1 week covered at room temperature.


Brownie Cookie Sandwiches {With Fluffy Peanut Butter Buttercream}
Makes about a dozen sandwiches

Cookie Ingredients:
2 sticks of butter
2 1/4 cups of sugar
4 large eggs
1 tablespoon vanilla
1 1/4 cups of cocoa powder
1/2 teaspoon salt
1 teaspoon baking powder
1 1/2 cups all-purpose flour
1 1/2 cups chocolate chips

Mix together the butter and sugar in a microwave safe bowl. Heat in the together the cocoa powder, salt, baking powder, and flour and add to the microwave, stirring about every 30 seconds, until the mixture is bubbly and smooth (you can also do it on the stove top if you want). Cool slightly and add in the eggs and vanilla and beat until smooth. Mix butter mixture, mixing until smooth. Stir in the chocolate chips. Chill the dough in the fridge or freezer until the dough is firm enough to roll into balls. Preheat the oven to 350ºF. Form the dough into pretty big balls. Bake for about 7 minutes or until desired doneness is reached. Don't overbake them. Let them be slightly gooey. Sandwich together with peanut butter buttercream when cooled.

Peanut Butter Frosting Ingredients:
1/2 cup softened butter
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
a pinch of salt
2 1/2 cups powdered sugar
1/4 cup heavy cream (milk would also work, but it would be less rich and fluffy)

Combine butter and peanut butter and beat until smooth. Add the vanilla and salt and continue beating. Alternately add the powdered sugar and cream. Beat until fluffy.


Peanut Butter Cookies

Ingredients:
1 egg, room temperature
1 cup dark brown sugar, packed
3/4 cup + 2 tablespoons peanut butter
1/2 cup butter or margarine, softened to the point of melting
1 tablespoon vanilla extract
1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt

Directions:
In a large bowl, cream the egg, brown sugar, peanut butter, butter, and vanilla until fluffy. Add flour, baking soda, and salt–mix in until just incorporated.

Cover your mixing bowl with cling-wrap and stick it in the fridge for at least two hours prior to baking.

After dough is chilled, preheat oven to 350 degrees F. Lightly grease a cookie sheet and set aside. Place big (taller than wide) dough mounds 2 inches apart on prepared cookie sheet.

Bake cookies in oven for 8-10 minutes, until edges and top of cookies are set but the centers appear slightly underbaked. Remove sheet from oven–allow cookies to cool for an additional 10 minutes on stovetop to create soft chewiness.