I recently attended a baking master class hosted by Currys PC World and the delightful cooking duo Alex and Stacey aka The Meringue Girls, where we baked their popular ‘Cookie Muffs’. What is a cookie muff you might ask? If you are a sweet tooth, brace yourselves! A combination of chocolate chip cookie dough baked in the form of a muffin with melted chocolate and peanut butter at the core. Once done and still warm, topped off with vanilla ice cream. Mouth watering, I know!
It was a lovely evening at Atelier Des Chef – a cute kitchen in Marylebone, London. I, along with other foodie enthusiasts, were led by Alex and Stacey on how to make these scrumptious muffs. I kid you not, one of the most heavenly desserts I have had in a while.
They are very easy to make considering how yummy they are, have a go at home yourself!
Photos by Alex Wallace
Ingredients | Serves 12
220g unsalted butter, softened to room temp
220g light brown sugar
220g caster sugar
2 medium egg
1 tsp vanilla extract
440g plain flour
1 tsp salt
1 tsp bicarbonate of soda
200g chocolate chips
400g dark chocolate (chopped in cubes)
1 tbsp of peanut butter
• Preheat the oven to 170°C
• Lightly grease your muffin tin with butter
• Place the butter and sugar in a mixer and beat until light and fluffy
• Add the egg and vanilla extract and continue to beat until creamy
• Separately sift together the flour, salt and bicarbonate of soda, then add to the butter and sugar and fold by hand until just combined
• Add the chocolate chips and give the mixture a good stir to distribute them
• Now melt the chopped chocolate in a heatproof glass bowl over a pan of boiling water, making sure the water does not touch the bottom of the bowl. Keep stirring, and the steam will melt the chocolate
• Make balls of dough using your hands, and press them down into the muffin holes with your fingers so the mixture comes up the sides, and makes a well to hold the melted chocolate and nut butter
Tip: Make sure you leave some cookie dough for the cookie muff tops
• Using a jug, pour the melted chocolate into each hole, and top with 1 tbsp of peanut butter
• Next, make flat pieces of the reserved cookie dough and place them on top of each one, to create a seal - crimp down the edges with your fingers
• Bake for 15–20 minutes, until the edges are hardened and a little brown and crackled. Take them out when they are still squidgy, as they will harden more while they cool
• Leave to cool slightly in the tin, then use a knife to loosen the edges of each toadstool
Place on a plate with a scoop of vanilla ice cream and enjoy!