Special thanks to Eggland’s Best for making the BEST eggs and sponsoring this post. All opinions are my own.
The best ever soft andchewy peanut butter cookiesdipped in milk chocolate. Perfect for a holiday cookie platter!
My mom tells a story of me being a little girl completely OBSESSED with peanut butter. As in, that’s about all I’d eat. Apparently one day I’d just finished a big peanut butter sandwich and kissed my brother on the cheek, which ended up putting him in the hospital. That’s when we found out he had a very serious peanut allergy. From then on, peanut butter was completely forbidden from our home. I was crushed.
How do you make peanut butter cookies soft and chewy?
One of my favorite parts of these cookies is that they are厚实，柔软，耐嚼 -not something that’s typical of most peanut butter cookies. If you’re looking for a traditional (criss-cross with a fork) type of peanut butter cookie, I’d suggest thisrecipe。但如果你在这里的超级好吃柔软耐嚼花生酱的饼干，你已经来到了正确的位置！
- To make a peanut butter cookie soft and chewy (as opposed to crispy), the cookie needs to have水分含量较高比一般。你实现这一目标通过使用两个大fresh eggs instead of just one, an entire cup of brown sugar (the added molasses has a 10% water composition), and overall less flour.
- To get the cookies even chewier, wemelt the butter.当你混合室温（或冷）奶油与糖等成分，你将它获取被困在不管你在烘烤的空气，并导致更多的蛋糕般的质感。融化黄油消除了任何气体截留，因此使得饼干难咬。金沙城中心网址这就是说，当你融化黄油，你只希望它有关的融化的方式80％。金莎城赌城网站这种不断从油腻的cookie。
- Finally, it really helps tochill the dough。When you chill dough the butter solidifies which allows it to melt slower when it’s baked. This creates a thicker cookie which prevents the cookie from going flat and becoming crispy. Chilling the dough also gives the sugar time to absorb more of the liquid and become more concentrated. A more concentrated sugar is going to give you a chewier and sweeter cookie. The recommended chill time on these cookies is 30 minutes to an hour.
Since the moisture and flavor of the eggs are so important to these cookies, I recommend fresh eggs as there is a very tangible taste difference. I use Eggland’s Best Eggs to get that superior taste and quality. Eggland’s Best eggs come from an all-vegetarian hen feed, making each egg full of healthy protein and lots of vitamins and minerals when compared to ordinary eggs. I’ve been recommending their eggs in my cookie recipes for years now because I really think they make a difference!
A few tips to consider when adding eggs to these peanut butter cookies:
- Use room temperature eggs：This ensures the eggs disperse more evenly into the batter giving these cookies a lighter texture (the eggs trap air). Soaking refrigerated eggs in a bowl of warm (not hot) water for about 10 minutes is a quick way to do this. Otherwise, pull the eggs out about 30 minutes before use.
- Add eggs one at a time：Each egg should be thoroughly mixed in before adding the next egg. This allows the eggs to be evenly mixed in AND allows the eggs to emulsify with the fats (that’s the butter in this recipe).
- Use the right sized eggs：This recipe calls for two LARGE eggs. It’s important to use the right sized eggs because the amount of liquid in the egg will affect the cookies. One large egg has about 3 and 1/4 tablespoons of liquid in it while an extra-large egg has 4 tablespoons. So when using two eggs (like this recipe calls for), you’ll be getting a lot of extra liquid if you use extra large instead of large eggs. And same goes for using medium eggs — you won’t have enough liquid!
More Delicious Cookie Recipes:
- Chewy Chocolate Chip Cookies
- Snickerdoodlesreader favorite
- Toffee Pecan Chocolate Chip Cookies
The best ever soft and chewy peanut butter cookies dipped in milk chocolate
- 1cupbrown sugar,lightly packed
- 1cupwhite granulated sugar
- 1/4teaspoonalmond extract,optional (the "secret ingredient" that intensifies nutty flavor!)
- 1tablespoonvanilla extract
- 1teaspoonbaking soda
- 2-2/3cupwhite all-purpose flour
- 4盎司milk, semi-sweet, or dark chocolate baking bar
Line a large baking sheet with parchment paper or a silpat liner and set aside.
In a microwave-safe bowl, microwave the butter until it’s about 80% melted. Pour into a large bowl and add in the brown sugar and white sugar. Mix with a large whisk (don’t use hand mixers) until JUST combined.
Add in the peanut butter, almond extract, and vanilla extract. Mix until combined. Add in one egg. Mix just until ingredients are incorporated and then add in the last egg. Again mix until the ingredients are just incorporated.
Add in the baking soda and salt and mix until just incorporated. Add in the flour and again mix until just incorporated. You do not want to overmix (you'll get denser cookies!)
Bake for 8-10 minutes. Ever so slightly under-baking the cookies will keep them soft and chewy. (They also bake a bit more on the cookie sheet when removed from the oven). Be careful to not over-bake these cookies!
Dip one half of each cookie into the melted chocolate, scrape the bottom of the cookie on the bowl of the melted chocolate, and transfer to a sheet of parchment paper. Allow the chocolate to set at room temperature.
Total time does not include 30 minutes of chilling time.