I am always asked to make these again and again.
- Carbohydrate 8.62110370976687 g
- Cholesterol 12.1083055641926 mg
- Fat 3.44127165595429 g
- Fiber 0.197117372006437 g
- Protein 0.969517220101361 g
- Saturated Fat 1.83218187440138 g
- Serving Size 1 1 Serving (20g)
- Sodium 1321.12009391681 mg
- Sugar 8.42398633776044 g
- Trans Fat 0.235833959124231 g
- Calories 68 calories
Step-by-step
- Shift together dry ingredients.
- Mix together all other ingredients and slowly beat dry ingredients in until well mixed. Mixture should be slightly doughy.
- Shape dough into roughly 1 inch balls and place on ungreased cookie sheet.
- Create a criss-cross pattern on top with a fork or press dough slightly with the palm of your hand.
- Bake at 375 degrees for 8-10 minutes and let cool.
- If adding Hershey Kisses on top, add while the cookies are slightly warm.
Peanut butter carries the heaviest culinary load in this recipe, functioning simultaneously as a primary fat source, a structural binder, and the dominant flavor profile. Because commercial peanut butter contains emulsified oils, it coats the flour proteins effectively, limiting gluten development and ensuring the final crumb remains tender rather than tough.
Fat and Sugar Interactions
Creaming butter with equal parts granulated sugar and packed brown sugar establishes the aeration foundation. Granulated sucrose crystals cut sharp air pockets into the solid fat during mixing, while the molasses in the brown sugar introduces moisture and acidity. That mild acidity reacts with the baking soda during the 375 degree oven phase, releasing carbon dioxide to create a modest, even rise.
Protein and Starch Balance
All-purpose flour provides the necessary gluten matrix to hold the high fat content together without crumbling. Incorporating the dry ingredients gradually prevents overmixing, which keeps the dough slightly tacky and easy to shape into uniform one-inch spheres. Pressing those balls with a fork creates the classic cross-hatch pattern, flattening the center so the edges brown evenly during the 8 to 10 minute baking window.
Scaling and Post-Bake Handling
Adjusting the batch size requires multiplying every ingredient proportionally, though single eggs can be beaten and weighed out into fractions if cutting the recipe in half. Placing optional chocolate candies onto the surface immediately after pulling the sheet from the heat utilizes residual warmth to melt the base of the candy without scorching the dairy solids.
