Chippy Peanut Butter Cookies
Hey, these are good! is the surprised remark often heard when Ian Badeer cooks or bakes for his family. As simple as it may seem, all he does is follow directions. This works exceptionally well when it comes to making cookies. He has learned to modify recipes, too, which is what he did to create his chewy Chippy Peanut Butter Cookies.
Hey, these are good! is the surprised remark often heard when Ian Badeer cooks or bakes for his family. As simple as it may seem, all he does is follow directions. This works exceptionally well when it comes to making cookies. He has learned to modify recipes, too, which is what he did to create his chewy Chippy Peanut Butter Cookies.
- Carbohydrate 433.224302216776 g
- Cholesterol 1836.39000062187 mg
- Fat 561.109363567937 g
- Fiber 0.00441666666666667 g
- Protein 17.3912450031313 g
- Saturated Fat 352.543783481911 g
- Serving Size 1 1 Recipe (1641g)
- Sodium 59980.8654955694 mg
- Sugar 433.21988555011 g
- Trans Fat 40.1356753497565 g
- Calories 6693 calories
Step-by-step
- In a large bowl, cream butter, peanut butter and sugars until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Beat in vanilla.
- Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well.
- Stir in chips.
- Drop by rounded tablespoonfuls onto ungreased baking sheets.
- Bake at 350° for 12-15 minutes or until golden brown.
- Cool for 2 minutes before removing to wire racks.
The Chemistry of Creaming Fats
The ingredient quantities on the page reveal only what goes into the bowl, leaving out the physical transformation required when combining one cup of softened butter with one cup of creamy peanut butter and two sugars. Beating these fats together incorporates microscopic air pockets that expand under heat, which determines the final crumb structure of the batch. Incorporating two large eggs individually and beating thoroughly after each addition creates an emulsion that traps moisture, preventing the baked goods from turning crumbly.
Reading Visual Cues for Doneness
Baking treats without an internal temperature probe requires close visual monitoring of surface characteristics inside a 350-degree oven. Pull the pans from the heat source when the edges turn a distinct golden brown while the centers still look slightly underbaked, usually between 12 and 15 minutes. Letting the rounds rest on the ungreased metal sheet for exactly two minutes allows residual thermal energy to finish setting the interior before transferring them to wire racks.
Storage and Texture Evolution
Retaining optimal chewiness over a four-day storage window depends entirely on blocking ambient air exposure once the treats cool completely. Storing them in an airtight container with a slice of white bread transfers moisture directly to the pastry, keeping the texture soft long after baking day.
