Peter Pan Neverland Chocolate Chip Cookies - Best Delicious Recipe


  •     1 large egg
  •     1/2 cup unsalted butter
  •     1/2 cup light brown sugar, packed
  •     1/4 cup granulated sugar
  •     heaping 3/4 cup Peter Pan Simply Ground Original Peanut Butter®
  •     2 teaspoons vanilla extract
  •     1 1/4 cups all-purpose flour
  •     1/2 teaspoon baking soda
  •     1/2 teaspoon salt, or to taste
  •     1 1/2 cups semi-sweet chocolate chips


    To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric hand mixer), add the egg, butter, sugars, and cream on medium-high speed until light and fluffy, about 3 to 4 minutes.
    Stop, scrape down the sides of the bowl, and add the peanut butter, vanilla, and mix on medium-high speed until incorporated, about 1 minute.
    Stop, scrape down the sides of the bowl, and add the flour, baking soda, salt, and mix on low speed until just incorporated, about 1 minute; don't overmix.
    Add the chocolate chips and mix on low speed until just incorporated.
    Using a two-tablespoon cookie scoop form approximately 18 equal-sized mounds of dough. Tip - Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
    Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
    Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 11 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
    Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.


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