Peanut Butter Chippers
The smell of peanut butter and chocolate always brings my cookie-hungry family running to the kitchen. The recipe is so quick and easy, I often stir up a batch while making dinner.
The smell of peanut butter and chocolate always brings my cookie-hungry family running to the kitchen. The recipe is so quick and easy, I often stir up a batch while making dinner.
- Carbohydrate 10.3741161177542 g
- Cholesterol 15.5191369066306 mg
- Fat 5.35598127079276 g
- Fiber 0.259587307205298 g
- Protein 0.948636785852423 g
- Saturated Fat 3.24819799652964 g
- Serving Size 1 1 (21g)
- Sodium 746.774622950546 mg
- Sugar 10.1145288105489 g
- Trans Fat 0.407257656802737 g
- Calories 92 calories
Step-by-step
- In a small bowl, cream the butter, peanut butter and sugars until light and fluffy.
- Beat in egg and vanilla.
- Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
- Stir in chocolate chips.
- Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets.
- Bake at 350° for 11-14 minutes or until golden brown.
- Remove to wire racks.
Peanut butter carries the structural weight of these cookies, functioning simultaneously as a fat source and a structural binder alongside the butter. Creaming fats thoroughly incorporates tiny pockets of air that expand when exposed to oven heat, creating the necessary lift for a tender crumb. Room temperature butter, exactly softened to 68 degrees Fahrenheit, blends evenly with the peanut butter and sugars without separating. Standard stand mixers fitted with a paddle attachment accomplish this aeration efficiently within four to five minutes on medium speed. Graduating flour into the creamed mixture requires gentle folding to prevent gluten overdevelopment, which yields tough cookies rather than tender ones. Spacing dough portions two inches apart on ungreased baking sheets ensures proper airflow circulation inside a 350-degree oven. Visual cues dictate doneness far better than timers alone; look for edges turning a pale golden brown while centers remain soft and slightly underbaked at the 11-minute mark. Removing pans immediately halts cooking through residual metal heat. Storing baked cookies in an airtight container with a slice of white bread maintains moisture levels for up to four days, as the cookies absorb ambient hydration from the bread. Day-old cookies soften further as fats redistribute throughout the flour matrix, transforming a crisp edge into a tender bite.
