Dianna's Peanut Butter Chocolate Chip Cookies
This recipe is for peanut butter chocolate chip cookies using name brand ingredients. Any generic or other brands may affect the results.
This recipe is for peanut butter chocolate chip cookies using name brand ingredients. Any generic or other brands may affect the results.
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1 teaspoon baking powder
- 2 1/4 cups all purpose flour gold medal (must be fresh flour)
- 1 teaspoon baking soda arm and hammer
- 1 1/2 cups peanut butter jif creamy (red label)
- 1 cup unsalted butter land o lakes - softened
- 1 cup sugar granulated
- 1 cup dark brown sugar dominos - firmly packed
- 2 large eggs slightly beaten
- 1 12 oz. bag semisweet chocolate morsels nestle
- Carbohydrate 10.298306326048 g
- Cholesterol 22.2413333402156 mg
- Fat 4.26098065150038 g
- Fiber 0.225578428480988 g
- Protein 1.34344750052296 g
- Saturated Fat 2.22163385100848 g
- Serving Size 1 1 Serving (25g)
- Sodium 1149.05514090084 mg
- Sugar 10.072727897567 g
- Trans Fat 0.326347113869075 g
- Calories 83 calories
Step-by-step
- Preheat oven to 350 degrees.
- Blend the flour, baking powder, baking soda, and salt together in a small bowl; set aside. Place peanut butter, unsalted butter, sugar, brown sugar, and vanilla in a large mixing bowl.
- Beat butter-sugar mixture until really creamy win an electric mixer. Add eggs and mix until well blended. Gradually add flour mixture about 1/3 of mixture at a time and then blend well for each addition. Use wooden spoon to stir in morsels.
- Drop batter by rounded tables spoons on an ungreased cookie sheet, 1 1/2 inches apart. Bake in preheated 350 degree oven for 15-16 minutes. Cool 5 minutes on cookie sheet, remove to wire rack and cool completely.
- Tip: Since the cookies cool on cookie sheet, don't over bake the cookies as they will continue to cook on the cookie sheet. This avoids burning bottom of cookies. Also, I found if you have a really good heavy cookie sheet and one thinner one, you can use the heavier one on the bottom rack and the thinner one on the middle rack. This gets the cookies done in half the time.
Evaluating Doneness by Sight and Structure
Baking dense doughs relies entirely on visual cues rather than internal temperature readings. When cookies containing high fat ratios and dense nut butters are in the oven, tracking the edge coloration is the most reliable method for avoiding burnt bottoms while ensuring the center remains soft. Leave the batch in the oven until the outer circumferences turn a light golden brown and the centers look matte rather than wet, which typically takes between fifteen and sixteen minutes at 350 degrees.
Managing Residual Heat on Baking Sheets
Dough continues to bake after leaving the heat source because hot metal pans transfer thermal energy rapidly to the resting fat and flour. Letting the baked rounds rest directly on the ungreased cookie sheet for exactly five minutes allows the interior structure to set without overcooking the base. Transferring them prematurely causes breakage, whereas leaving them indefinitely results in a bitter, scorched flavor profile.
Freezing and Reheating Strategy
Shaping raw dough into portions before freezing offers a reliable method for managing large batches over a storage window of up to three months. Frozen portions require an extra two minutes in the oven without needing prior thawing, making them straightforward to prepare on demand.
