Peanut Butter 'N Chocolate Chip Cookies
I found this recipe years ago inside a PARKAY margarine box. I usually use butter now, but it has become one of my most requested recipes.
I found this recipe years ago inside a PARKAY margarine box. I usually use butter now, but it has become one of my most requested recipes.
- Carbohydrate 15.1290188196119 g
- Cholesterol 0.204166666666667 mg
- Fat 0.463002118486943 g
- Fiber 0.251434031554434 g
- Protein 1.15317114604813 g
- Saturated Fat 0.111191493145531 g
- Serving Size 1 1 Serving (27g)
- Sodium 10.3478784761517 mg
- Sugar 14.8775847880575 g
- Trans Fat 0.0395522534850893 g
- Calories 80 calories
Step-by-step
- Heat oven to 350 degrees.
- Beat butter/margarine, sugars, and peanut butter in large bowl with mixer on medium speed until light and fluffy. Blend in eggs and vanilla. Mix in flour, baking soda, and salt. Stir in chips.
- Drop by rounded tablespoonfuls onto ungreased cookie sheets.
- Bake 10 to12 minutes or until lightly browned. Cool 2 minutes; remove from cookie sheets onto wire racks.
Pulling cookies off the baking sheet exactly two minutes after they leave the 350-degree oven prevents them from breaking apart or overcooking on the hot metal surface. Residual heat continues baking the dough while it rests on the pan, so transferring the batches to wire racks at that precise mark preserves a soft center.
Fat selection dictates structural integrity in baked goods. Butter contains water and milk solids, whereas margarine features higher water content and emulsifiers that alter spread during baking. Substituting margarine for butter at a strict one-to-one ratio changes dough viscosity, leading to flatter cookies that crisp faster along the edges. Creaming the fat with granulated and brown sugars incorporates air pockets, which expand when exposed to heat and create a lighter crumb texture.
Overmixing flour after its introduction develops gluten networks, yielding a tough rather than tender bite. Incorporating dry ingredients just until combined keeps the structure delicate. Dropping rounded tablespoonfuls onto ungreased sheets allows the fats in the dough to release naturally during baking without sticking.
