Toll House Tartlets

[jtoepfert100]

These are from Marcy Goldman's The Vey Best of Better Baking. DH picked them out for my cookie gift trays. Basically, it's a chocolate chip cookie dough baked in mini muffin pans. I didn't realize until yesterday, however, that the recipe calls for keeping the tartlets stored in the refrigerator. Any reason why I would need to do this? If they need to be refrigerated, I would like to choose something different but I don't usually refrigerate my chocolate chip cookies. I'm wondering if because they are tartlets, it would make a difference?

[dorothyntototoo]

I wouldn't refrigerate them. Don't understand why you would.

[jtoepfert100]

I wouldn't refrigerate them. Don't understand why you would.

Thanks. I think I just wanted validation. This book sometimes had directions that I don't always get and I've had problems with her recipes in the past. I almost want to scrap his suggestion and go with something else but if they do turn out, I think they would like nice on the tray. I'll make them tonight and see what happens! :)

[memartha]

One of my students' mothers bakes a similar cookie, but she puts a mini Reese's PB cup in the middle of the choc. chip cookie dough. It is soooo good. We don't refrigerate them... but they are all eaten in about 24 hours. :eek:

[jtoepfert100]

One of my students' mothers bakes a similar cookie, but she puts a mini Reese's PB cup in the middle of the choc. chip cookie dough. It is soooo good. We don't refrigerate them... but they are all eaten in about 24 hours. :eek:

Oh, wow! Does she just roll the dough around the peanut butter cup? I'd like to try that but I can't visualize how it's done.

[PAMMELA]

Oh, wow! Does she just roll the dough around the peanut butter cup? I'd like to try that but I can't visualize how it's done.


If I recall, I think you just form the chocolate chip dough in your mini muffin tin and then just place the candy in the center of it. I made these before or something very similar and they are really really good - I think it will be great on your Christmas tray.

[jtoepfert100]

If I recall, I think you just form the chocolate chip dough in your mini muffin tin and then just place the candy in the center of it. I made these before or something very similar and they are really really good - I think it will be great on your Christmas tray.

When you form it, then, do you form it sort of like a cup so that there is a place in the middle to put the peanut butter cup or does it form sort of like muffin batter - one big glob of dough and you just put the PB cup on top? Sorry if I'm being dense but I still can't get my head around this. :o

[dorothyntototoo]

This is the recipe I make.

Brownie Peanut Butter Bites

15 oz. brownie mix
1/3 c. hot water
1/4 c. oil
1 egg
48 miniature peanut butter cups (wrappers removed)

Preheat oven to 350 degrees. Combine brownie mix, water, oil and egg and beat well with spoon.

Put mini-muffin papers in tart pans. Fill 1/2 way with batter (careful not to overfill). Press peanut butter cup into batter.

Bake for 15-20 minutes or until brownie is set. Cool completely. Makes 40-48 pieces.

[blazedog]

When you form it, then, do you form it sort of like a cup so that there is a place in the middle to put the peanut butter cup or does it form sort of like muffin batter - one big glob of dough and you just put the PB cup on top? Sorry if I'm being dense but I still can't get my head around this. :o

Jen -- I don't know about cooking in a muffin cup with this dough -- but I have a lot of cookie recipes with a "surprise" inside. You form the dough around the surprise -- I think I have one with Reese's PB cuts and I am contemplating making one that is chocolate with a chunk of white chocolate inside because it looks so pretty.

I would assume if it's in a muffin cup, you put some dough in, the "surprise" and then the rest of the dough -- somewhat like you put jelly in some muffins that I have made but my experience is wrapping dough around a little surprise -- not baking "cookies" in a muffin tin -- not that there's anything wrong with that of course. :D

With regard to refrigeration, I can only speculate that the dough is moister than a normal cookie and subject to spoilage if left at room temperature for more than a day.

[PAMMELA]

Let me see if I can find the recipe I made. And no you don't form the dough around the surprise. You just press the choc chip dough into the muffin tin in that shape (so there was an indent) and then you put the surprise in - nothing covering it....since it's shaped like a muffin it holds it...does that make sense??

:)

[PamN]

For the tartlet recipe, Goldman says to "serve cold," so it could be that she just thinks they taste better this way -- more chewy-caramelized, as described. Since they keep a month refrigerated, I doubt they are particularly vunerable to spoilage.

Quite a while ago, the Reese's pb cup cookies were popular made with the refrigerated cookie dough in a tube, esp. the peanut butter dough. You would cut the dough pretty much as directed (slice, then quarter the slices), pop a dough piece into the tin, and bake about halfway. Then take them out and press the candy into the center so the candy top was level with the top of the dough. The dough was still very soft so it squished right in. Then finish baking. It's possible the dough was sliced a bit more thick than directed -- it's been so long I can't remember. But they were pretty much foolproof, and did make a nice looking cookie with a bullseye of chocolate in the center.

[PAMMELA]

I'm fairly certain this is the recipe I used. And they are YUMMY.

Peanut Butter Chocolate Chip Cookie Cups Recipe
For peanut butter and chocolate lovers, you can't go wrong with these delicious cookie cups. Be sure to let the kids help.

INGREDIENTS:
3/4 cup (1-1/2 sticks) butter or margarine, softened
1/3 cup granulated sugar
1-1/2 cups all-purpose flour
3/4 cup semi-sweet chocolate chips
3/4 cup peanut butter chips
2 large eggs
1 can (14 ounces) sweetened condensed milk (NOT evaporated)
1 teaspoon vanilla extract

PREPARATION:
Preheat oven to 350 degrees F. Grease mini-muffin tins.

In a small bowl, whip butter and sugar until combined and creamy. Beat in flour until mixture becomes crumbly, but evenly moist. Scoop rounded teaspoonsful and form into a ball. Press into the bottom of each muffin cup and halfway up the side.

Combine chocolate chips and peanut butter chips in a bowl and stir until combined. Place 5 of the mixed chips in each dough cup.

In a medium bowl, beat eggs, sweetened condensed milk, and vanilla extract until combined. Fill each mini-muffin cup almost to the top with the egg mixture.

Bake until centers are puffed up and edges begin to brown, about 15 to 18 minutes. Remove to wire racks. (Centers will sink as they cool.) While the cups are still warm, sprinkle tops with remaining mixed chocolate and peanut butter chips. The chips will retain their shape as they soften. Let cookie cups cool completely before storing.

Yield: 36 cookie cups

[cas]

For the real easy and stress free way to make them, buy the pre made toll house chocolate chip cookies the break apart ones. They are the perfect size for the mini muffin pans.

[Linda in MO]

These are soooo good! You add the reeses after the cookie has baked in the mini muffin tins. You just smoosh it right in the middle of the baked dough.
http://www.landolakes.com/images/recipes/11342_r.jpg

* Exported from MasterCook *

PEANUT BUTTER COOKIE CUPS

Recipe By :Land O Lakes
Serving Size : 0 Preparation Time :0:00
Categories : Cookies/Brownies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup sugar
1/2 cup firmly packed light brown sugar
1/2 cup butter -- softened
1/2 cup creamy peanut butter
1 egg
1/2 teaspoon vanilla
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 package miniature peanut butter cups -- (13-ounce)
unwrapped

Heat oven to 350°F(I do 325 if I'm using my dark, non-stick pan from Pampered Chef). Spray miniature muffin pan with no stick cooking spray. Set aside.

Combine sugar, brown sugar, butter and peanut butter in large mixer bowl. Beat at medium speed, scraping bowl often, until creamy (1 to 2 minutes). Add egg and vanilla; continue beating until well mixed (1 minute). Reduce speed to low; add flour, baking soda and salt. Beat, scraping bowl often, until well mixed (1 to 2 minutes).

Shape dough into 1-inch balls. Place each ball into prepared miniature muffin cup. Bake for 11 to 13 minutes (check before 11 min. to keep from over-cooking) or until lightly browned.

Remove from oven; press peanut butter cup in center of each cookie. Let cool 30 minutes. Remove from pan. Cool completely.

Yield: 4 dozen cookies

NOTES : Preparation 20 min.
Baking 11 min.
Cooling 30 min.

[memartha]

Sorry I missed this discussion after I posted about the Reese's cookies.

The cookies I received are what Pammela has been describing, and they look very much like the picture that Linda posted, with the exception that it's chocolate chip dough, and the PB cups look kind of melted in mine. I know she said she bakes them in mini muffin cups. I will call her today and find out exactly how she does it.

[pilgrim719]

I've made the recipe posted by Linda and it is so easy and so yummy! I bet they'd be great with chocolate chip dough, too. Can't go wrong with any recipe that gets stuffed with PB cups! :D

Kari

[jtoepfert100]

You guys are awesome! I went home last night still daunted by this recipe and made one of the other cookies on my list. I did have DH pick up PB cups so now I can make these tonight. I do think I want a chocolate chip cookie dough, although I'm not certain why - I think it's the visual.

Pammela - your description was great - I get it now. :D

Do y'all think it would be better to just add mini chocolate chips to Linda's dough recipe or make Goldman's recipe and stuff a PB cup in the middle? Pammela's recipe seems to use chocolate and pb chips in place of the cups. How would I sub PB cups (now that DH bought two giant bags of them) and still have a chocolate chip cookie dough?

[jtoepfert100]

Bumping this up. . .

[jtoepfert100]

I made the recipe you posted last night and they turned out great. My dough was really sticky, so I chilled it for a bit before rolling and probably would chill a little longer next time. I had to keep flouring my hands to get them shaped. I think I may have rolled my dough larger than 1 inch (I'm horrible at this) because had I made the entire batch, I would not have gotten 48 but they turned out good just the same. :) Thanks!

[Linda in MO]

I made the recipe you posted last night and they turned out great. My dough was really sticky, so I chilled it for a bit before rolling and probably would chill a little longer next time. I had to keep flouring my hands to get them shaped. I think I may have rolled my dough larger than 1 inch (I'm horrible at this) because had I made the entire batch, I would not have gotten 48 but they turned out good just the same. :) Thanks!
Yay! Glad they turned out well for you. I guess I should have mentioned that I just use my small cookie scoop to form the dough instead of rolling them into 1 inch balls with my hands. :)

[mbeth]

I just wanted to comment that I've made the Goldman tartlett recipe, and although they were delicious, I was so very disappointed because they sank in the middle! Not at all the attractive tartlets I had envisioned! I was so disapointed that I actually e-mailed Marci Goldman. She was so nice to e-mail me right back. She assurred me that I'd done everything correctly and they were supposed to sink in the middle; that's just how they are. I never have made them again. I do understand now why other recipes call for a PB cup to be stuck in the middle--so much cuter.

[jtoepfert100]

mbeth - Thanks for your review. I have yet to have a Goldman recipe turn out the way I expected so I, as indicated above, I was nervous about her recipe. However, now that I know they sink in the middle, I think I will try them with the PB in the middle. I really liked Linda's recipe (too much I'm afraid :rolleyes: ) but I would still like to try them with a chocolate chip cookie dough -- for some reason I think it will look really attractive.

That was nice that she emailed you back!

[tea4one]

Basically, it's a chocolate chip cookie dough baked in mini muffin pans.
Is that all there is to making these? Nothing special that you have to do to make them the toll house tartlets? I figured if it is just the cookie made in muffin tins, I may make them myself and use my favorite CC cookie recipe to do it.