Peanut Butter Delight Cookies
These are soft, airy cookies. They do not have a strong peanut butter taste, so add more peanut butter in place of the butter if you prefer. I first made these with less Reeses Pieces, and they lacked flavor, so be sure to use the full amount, even though it looks like a lot. For a crispier cookie, press down on the tops of the cookies before baking as they do not spread.
These are soft, airy cookies. They do not have a strong peanut butter taste, so add more peanut butter in place of the butter if you prefer. I first made these with less Reeses Pieces, and they lacked flavor, so be sure to use the full amount, even though it looks like a lot. For a crispier cookie, press down on the tops of the cookies before baking as they do not spread.
- Carbohydrate 12.237724176874 g
- Cholesterol 13.7050000114705 mg
- Fat 5.98499778281188 g
- Fiber 0.512666675948028 g
- Protein 1.69899861245215 g
- Saturated Fat 3.69623322533107 g
- Serving Size 1 1 serving (28g)
- Sodium 105.05602780896 mg
- Sugar 11.725057500926 g
- Trans Fat 0.435768361478194 g
- Calories 108 calories
Step-by-step
- Mix the butter, peanut butter, sugars, egg, vanilla, salt, baking soda, and milk together until creamy and sugar is no longer gritty. Stir in the flour until well incorporated. Stir in chocolate chips and Reese's Pieces.
- Drop by tablespoonfuls onto cookie sheets.
- Bake at 350? for 13-15 minutes until golden brown.
- Let sit on cookie sheet to cool for 5 minutes. Then move to cooling rack to cool completely.
Creaming fats with sugars creates microscopic air pockets that dictate the final crumb structure of dropped confections. Room temperature butter must be beaten with both sugars until the granules dissolve and the mixture turns pale and light, ensuring the dough traps enough air to rise properly during baking. Without this mechanical aeration, cookies turn dense and heavy. Drop the portions onto heavy-gauge aluminum baking sheets lined with parchment paper for even heat conduction, preventing the bottoms from scorching before the interior sets.
Dough Manipulation and Structural Control
Standard American drop cookies rely on chemical leaveners like baking soda to react with acidic components in brown sugar, generating carbon dioxide for lift. Because this specific dough formulation does not spread significantly on its own, physical flattening before baking dictates thickness. Pressing each dough ball down with a fork or palm flattens the profile, allowing the heat to penetrate uniformly through the center within the thirteen to fifteen minute window at 350 degrees Fahrenheit. Leaving the baked items on the hot metal tray for five minutes utilizes residual heat to finish setting the protein structure before transferring them to a wire rack.
- Dough balls freeze unbaked for up to three months when sealed in airtight containers.
- Bake frozen portions directly from the freezer by adding two extra minutes to the timer.
- Cool completely on wire racks to prevent steam condensation from softening the crust.
