Giant Chocolate Peanut Butter Cookies Recipe for Your Sweet Tooth

Get your sugar fix with this Chocolate Peanut Butter Cookies Recipe.


| Capper’s Farmer Holiday Special, Winter 2012


There are chocolate chip cookies, and then there are these extraordinary chocolate chip cookies.

Soft and chewy, the key to this recipe is the melted butter. You’ll notice that most cookie recipes call for softened butter to be creamed with the sugar, but for this giant cookie recipe, melted butter is the way to go.

According to Baking Illustrated (America’s Test Kitchen, 2004), “When butter is melted, the fat and water molecules separate. When melted butter is added to the dough, the proteins in the flour immediately grab onto the freed water molecules to form elastic strands of gluten. The gluten makes a cookie chewy.”

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Giant Chocolate Peanut Butter Cookies Recipe

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 sticks unsalted butter, melted and cooled
1 cup packed dark brown sugar
1/2 cup granulated sugar
1 large egg plus 1 egg yolk
2 teaspoons vanilla bean paste or extract
1 cup bittersweet chocolate chips
1/2 cup peanut butter chips

Adjust two oven racks to upper-middle and lower-middle positions. Heat oven to 325°F. Line two baking sheets with parchment paper and set aside.

K
12/12/2017 11:21:50 PM

Your recipe helped me think through a baking problem tonight. I knew more moisture in cookies, cakes or breads makes for more gluten and that the air pockets that form between the strands of gluten makes a softer bread. So I was puzzled when I read your note about gluten making a cookie more chewy. Then I realized LESS moisture must be what makes for chewiness, while more moisture must make for softness. And, sure enough, when I finished making your cookie, I found that the bottoms of the cookies, where moisture cooked out more quickly and completely, were a little chewy; while the rest of the cookie is soft or bready. So, because I've searched for how to make a really chewy cookie, I'll just steam the water completely out of the butter, and I'll skip the extra egg white, next time I try your recipe!






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