Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup penuche sauce (recipe below)
Penuche Sauce:
- 1/2 cup unsalted butter
- 1 cup packed brown sugar
- 1/4 cup milk
- 1 teaspoon vanilla extract
- Pinch of salt
Special equipment needed:
- Electric mixer
- Piping bag with a large round tip
Step-by-step instructions:
1. Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and sugar together using an electric mixer until light and fluffy.
3. Add the eggs and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Make the penuche sauce by melting the butter in a saucepan over medium heat. Add the brown sugar, milk, vanilla extract, and salt, and stir until the sugar has dissolved. Bring the mixture to a boil, then reduce the heat and simmer for 2-3 minutes, stirring constantly, until the sauce has thickened.
7. Add the penuche sauce to the cookie dough, and mix until well combined.
8. Spoon the cookie dough into a piping bag fitted with a large round tip.
9. Pipe the dough onto the prepared baking sheet in a swirl pattern.
10. Bake for 12-15 minutes, or until the edges are lightly golden.
11. Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 12-15 minutes
Temperature:
350°F (180°C)
Serving size:
Makes 24 cookies
Nutritional information:
Calories: 220
Fat: 11g
Saturated Fat: 7g
Cholesterol: 45mg
Sodium: 85mg
Carbohydrates: 28g
Fiber: 0g
Sugar: 16g
Protein: 2g
Substitutions for ingredients:
- Salted butter can be used instead of unsalted butter, but reduce the amount of salt in the recipe by half.
- Brown sugar can be substituted with granulated sugar or coconut sugar.
- Milk can be substituted with almond milk or soy milk.
Variations:
- Add 1/2 cup of chopped nuts, such as pecans or walnuts, to the cookie dough.
- Substitute the penuche sauce with caramel sauce or chocolate sauce.
- Add 1/2 teaspoon of cinnamon to the cookie dough for a spiced flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar to ensure a smooth and creamy texture.
- Use a piping bag to make the swirl pattern for a more professional look.
- Allow the cookies to cool completely before storing them to prevent them from becoming soggy.
Storage instructions:
Store the cookies in an airtight container at room temperature for up to 5 days.
Reheating instructions:
To reheat the cookies, place them in a preheated oven at 350°F (180°C) for 5-7 minutes, or until warm.
Presentation ideas:
Arrange the cookies on a platter and sprinkle them with powdered sugar for a festive look.
Garnishes:
Garnish the cookies with a drizzle of penuche sauce or caramel sauce.
Pairings:
Serve the cookies with a cup of coffee or tea.
Suggested side dishes:
These cookies make a great dessert on their own, but can also be served with a scoop of vanilla ice cream.
Troubleshooting advice:
- If the dough is too sticky, add a little more flour until it reaches the right consistency.
- If the cookies spread too much during baking, chill the dough in the refrigerator for 30 minutes before piping it onto the baking sheet.
Food safety advice:
Make sure to store the cookies in an airtight container to prevent them from becoming stale or attracting pests.
Food history:
Penuche is a type of fudge made with brown sugar, butter, and milk. It originated in Mexico and is popular in the United States, particularly in the southern states.
Flavor profiles:
These cookies have a sweet and nutty flavor from the penuche sauce, with a buttery and slightly salty taste from the cookie dough.
Serving suggestions:
Serve these cookies as a sweet treat after dinner, or bring them to a holiday party as a festive dessert.
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Taste: Sweet, Nutty, Caramel, Buttery, Vanilla, Caramel-Like