Dianna's Peanut Butter Chocolate Chip Cookies
This recipe was found in a magazine and called for specific name brand ingredients for optimal results. Using different brands may alter the taste.
This recipe was found in a magazine and called for specific name brand ingredients for optimal results. Using different brands may alter the taste.
- 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 12oz. bag semisweet chocolate morsels nestle
- Carbohydrate 229.146772923869 g
- Cholesterol 912.898333536488 mg
- Fat 220.248602877616 g
- Fiber 6.68568618671173 g
- Protein 42.5789250130295 g
- Saturated Fat 125.280919696601 g
- Serving Size 1 1 Dozen (742g)
- Sodium 29011.291813956 mg
- Sugar 222.461086737158 g
- Trans Fat 15.7623121654094 g
- Calories 3013 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.
Removing these baked goods from the oven requires careful observation because residual heat continues the cooking process during the initial five-minute resting window on the metal pan. Pulling them too late results in scorched bottoms, whereas removing them at the correct moment guarantees soft centers that solidify safely as they cool. When doubling or halving batches, remember that scaling ratios directly impact structural integrity, meaning fat and flour proportions must shift proportionally to avoid spreading excessively.
Stiffening butter and creamy peanut butter thoroughly with granulated white sugar and dark brown sugar aerates the fat matrix to trap expanding gases during baking. Mixing the dry ingredients separately ensures that the sodium bicarbonate distributes evenly throughout the flour rather than concentrating in pockets. Gradual incorporation of the flour prevents gluten from overdeveloping, which would otherwise yield tough, dense rounds instead of tender treats.
Leftover baked goods retain optimal moisture when stored in an airtight container at room temperature with a slice of white bread to transfer humidity. While freshly baked batches remain at peak texture for up to three days, freezing unbaked dough portions offers a convenient method for extending shelf life by several months. Thawing frozen dough completely in the refrigerator before baking prevents exterior burning while raw centers remain chilled.
Heavy gauge baking sheets insulate delicate bottoms against direct heating elements, while thinner sheets transfer thermal energy much faster. Alternating rack positions halfway through baking ensures uniform browning across multiple pans without requiring constant rotation. Utilizing parchment paper or ungreased surfaces prevents sticking without adding unwanted fats that could alter the spread.
