Comments on: Cast a spell with these cookies: Magic in the Middles http://blog.kingarthurflour.com/2008/10/27/cast-a-spell-with-these-cookies-magic-in-the-middles/ Hot Stuff from King Arthur's Hearth Sat, 21 Nov 2009 11:45:32 +0000 http://wordpress.org/?v=2.3.1 By: Megan http://blog.kingarthurflour.com/2008/10/27/cast-a-spell-with-these-cookies-magic-in-the-middles/#comment-19754 Megan Wed, 02 Sep 2009 22:01:54 +0000 http://blog.kingarthurflour.com/2008/10/27/cast-a-spell-with-these-cookies-magic-in-the-middles/#comment-19754 I'm back. I tried two options, the egg white and chilling the cookies and they worked much better, but I could sort of still see the lump of peanut butter after they cooled.....it did work much better, but I think I'll still try regular peanut butter next time. Thanks! Just wanted you to know I appreciated your feedback! Megan I’m back. I tried two options, the egg white and chilling the cookies and they worked much better, but I could sort of still see the lump of peanut butter after they cooled…..it did work much better, but I think I’ll still try regular peanut butter next time. Thanks! Just wanted you to know I appreciated your feedback!

Megan

]]> By: Emilie http://blog.kingarthurflour.com/2008/10/27/cast-a-spell-with-these-cookies-magic-in-the-middles/#comment-19014 Emilie Sat, 22 Aug 2009 21:31:17 +0000 http://blog.kingarthurflour.com/2008/10/27/cast-a-spell-with-these-cookies-magic-in-the-middles/#comment-19014 I've made these several times and they are always a hit! I've got a new question, though. I made some last week and froze half the batch after forming, shaping, and flattening them. Do you think I should let them thaw before I bake them? And if not, how much would I adjust the baking time? Thanks! <strong>Never tried it, Emilie, but try baking frozen, and adding maybe 90 seconds to 2 minutes? Watch closely to see when they're done... PJH</strong> I’ve made these several times and they are always a hit! I’ve got a new question, though. I made some last week and froze half the batch after forming, shaping, and flattening them. Do you think I should let them thaw before I bake them? And if not, how much would I adjust the baking time? Thanks!

Never tried it, Emilie, but try baking frozen, and adding maybe 90 seconds to 2 minutes? Watch closely to see when they’re done… PJH

]]> By: Megan http://blog.kingarthurflour.com/2008/10/27/cast-a-spell-with-these-cookies-magic-in-the-middles/#comment-18896 Megan Thu, 20 Aug 2009 22:17:10 +0000 http://blog.kingarthurflour.com/2008/10/27/cast-a-spell-with-these-cookies-magic-in-the-middles/#comment-18896 Thank you so much. I did use natural peanut butter so I'll try all your suggestions. I loved how this cookie tasted, even flat, so I can't wait to make them again! Thanks! Thank you so much. I did use natural peanut butter so I’ll try all your suggestions. I loved how this cookie tasted, even flat, so I can’t wait to make them again! Thanks!

]]> By: Megan http://blog.kingarthurflour.com/2008/10/27/cast-a-spell-with-these-cookies-magic-in-the-middles/#comment-18746 Megan Tue, 18 Aug 2009 21:28:37 +0000 http://blog.kingarthurflour.com/2008/10/27/cast-a-spell-with-these-cookies-magic-in-the-middles/#comment-18746 I made these a few days ago and want to solve my problem...the taste was incredible...they just flattened out a lot in the oven so they didn't look as pretty and the next day when taking them to a friend, the thin edges kept breaking. I read online about what makes cookies go flat....I think maybe the butter melted faster than everything cooked (I do live in AZ and it is quite hot here in the summer). Any suggestions? I want my cookies to look like those in your picture. I measured everything and did the extra yolk. <strong>Dear Megan: Sometimes it's the peanut butter! If you're using a natural-style version, the extra oil can create the symptoms you describe. You might also try adding an extra white instead of an extra yolk; the extra protein in the white may help hold the cookie together better. One more thing to try is chilling the cookies after you flatten them slightly, before you bake them. That would give the protein in the flour and eggs a chance to set before the butter runs away with everything. Good luck! Susan</strong> I made these a few days ago and want to solve my problem…the taste was incredible…they just flattened out a lot in the oven so they didn’t look as pretty and the next day when taking them to a friend, the thin edges kept breaking. I read online about what makes cookies go flat….I think maybe the butter melted faster than everything cooked (I do live in AZ and it is quite hot here in the summer). Any suggestions? I want my cookies to look like those in your picture. I measured everything and did the extra yolk.
Dear Megan: Sometimes it’s the peanut butter! If you’re using a natural-style version, the extra oil can create the symptoms you describe. You might also try adding an extra white instead of an extra yolk; the extra protein in the white may help hold the cookie together better. One more thing to try is chilling the cookies after you flatten them slightly, before you bake them. That would give the protein in the flour and eggs a chance to set before the butter runs away with everything. Good luck! Susan

]]> By: Guy http://blog.kingarthurflour.com/2008/10/27/cast-a-spell-with-these-cookies-magic-in-the-middles/#comment-8372 Guy Wed, 31 Dec 2008 02:01:00 +0000 http://blog.kingarthurflour.com/2008/10/27/cast-a-spell-with-these-cookies-magic-in-the-middles/#comment-8372 As it would go i found it only after posting that i couldn't. Can't wait to try them. Thanks As it would go i found it only after posting that i couldn’t. Can’t wait to try them. Thanks

]]> By: Mary in Michigan http://blog.kingarthurflour.com/2008/10/27/cast-a-spell-with-these-cookies-magic-in-the-middles/#comment-8246 Mary in Michigan Sun, 28 Dec 2008 12:47:53 +0000 http://blog.kingarthurflour.com/2008/10/27/cast-a-spell-with-these-cookies-magic-in-the-middles/#comment-8246 I love your website and refer to it on a daily basis! Made this recipe yesterday and they are awesome cookies! Sent back to Maine with my son and his girlfriend this morning so will just have to make some more! I did notice the dough cracking because I forgot to add the extra egg yolk but will do that when I make again. Deelish!! I love your website and refer to it on a daily basis!
Made this recipe yesterday and they are awesome cookies! Sent back to Maine with my son and his girlfriend this morning so will just have to make some more! I did notice the dough cracking because I forgot to add the extra egg yolk but will do that when I make again. Deelish!!

]]> By: Patty http://blog.kingarthurflour.com/2008/10/27/cast-a-spell-with-these-cookies-magic-in-the-middles/#comment-7114 Patty Wed, 10 Dec 2008 21:39:04 +0000 http://blog.kingarthurflour.com/2008/10/27/cast-a-spell-with-these-cookies-magic-in-the-middles/#comment-7114 OK - one more comment. I made these again (with the mini chocolate chips mixed in with the peanut butter!), rolled them into balls and put them in the freezer - individually freezing on the baking sheet and then tossing in a freezer bag. About a week later, Itook them out and let them thaw to room temp, then rolled in sugar and flattened. They were just as good as the freshly baked cookies. Just a tip for planning ahead. OK - one more comment. I made these again (with the mini chocolate chips mixed in with the peanut butter!), rolled them into balls and put them in the freezer - individually freezing on the baking sheet and then tossing in a freezer bag. About a week later, Itook them out and let them thaw to room temp, then rolled in sugar and flattened. They were just as good as the freshly baked cookies. Just a tip for planning ahead.

]]> By: Patty http://blog.kingarthurflour.com/2008/10/27/cast-a-spell-with-these-cookies-magic-in-the-middles/#comment-6782 Patty Mon, 01 Dec 2008 14:09:30 +0000 http://blog.kingarthurflour.com/2008/10/27/cast-a-spell-with-these-cookies-magic-in-the-middles/#comment-6782 I made these again. (A request from the kids!) This time, I added mini chocolate chips to the peanut butter mixture. Awesome! My boys really loved the additional chocolate. <strong>Now there's a dangerous and wonderful idea! Thanks for the hint! Susan</strong> I made these again. (A request from the kids!) This time, I added mini chocolate chips to the peanut butter mixture. Awesome! My boys really loved the additional chocolate.
Now there’s a dangerous and wonderful idea! Thanks for the hint! Susan

]]> By: jami http://blog.kingarthurflour.com/2008/10/27/cast-a-spell-with-these-cookies-magic-in-the-middles/#comment-6740 jami Sun, 30 Nov 2008 05:43:43 +0000 http://blog.kingarthurflour.com/2008/10/27/cast-a-spell-with-these-cookies-magic-in-the-middles/#comment-6740 Did no one else have trouble mixing the powdered sugar and peanut butter? I found it nearly impossible to incorporate and in fact, I dribbled in some milk (probably 1-2 Tbsp, all told) to make it remotely stick together. I also had extra chocolate dough, so I had to whip up some extra peanut butter filling. Just realized, in rereading the recipe, that I forgot to smush them down with a glass. Oops! Mine came out cute, kind of domed with a peanut butter blob in the middle. I think I would like them better flattened though, so I will make sure to remember that next time.<strong> Dear Jami: The biggest variable in this recipe is the type of peanut butter used. Natural style can be more dry; and if you were mixing by hand I imagine it could be heavy going. This is one instance where the Skippy or Peter Pan is the most reliable choice. I generally buy the super market brand of peanut butter for baking in the test kitchen. Susan</strong> Did no one else have trouble mixing the powdered sugar and peanut butter? I found it nearly impossible to incorporate and in fact, I dribbled in some milk (probably 1-2 Tbsp, all told) to make it remotely stick together. I also had extra chocolate dough, so I had to whip up some extra peanut butter filling.

Just realized, in rereading the recipe, that I forgot to smush them down with a glass. Oops! Mine came out cute, kind of domed with a peanut butter blob in the middle. I think I would like them better flattened though, so I will make sure to remember that next time.
Dear Jami: The biggest variable in this recipe is the type of peanut butter used. Natural style can be more dry; and if you were mixing by hand I imagine it could be heavy going. This is one instance where the Skippy or Peter Pan is the most reliable choice. I generally buy the super market brand of peanut butter for baking in the test kitchen. Susan

]]> By: Chris http://blog.kingarthurflour.com/2008/10/27/cast-a-spell-with-these-cookies-magic-in-the-middles/#comment-6416 Chris Fri, 21 Nov 2008 15:59:02 +0000 http://blog.kingarthurflour.com/2008/10/27/cast-a-spell-with-these-cookies-magic-in-the-middles/#comment-6416 I have just come across this recipe when placing an order for my flour (which I love BTW), it looks wonderful. I am a Brit living in Oklahoma and I was thinking about making up packages to send to mygrown up kids that are living there, I do believe I it will be these great looking cookies. My daughters boyfriend is a chef so I do like pull out something really nice. Thanks I have just come across this recipe when placing an order for my flour (which I love BTW), it looks wonderful. I am a Brit living in Oklahoma and I was thinking about making up packages to send to mygrown up kids that are living there, I do believe I it will be these great looking cookies. My daughters boyfriend is a chef so I do like pull out something really nice. Thanks

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