Peanut Butter Cookies

For 24 cookies, you're going to need...

  • Ingredients
  • 360g flour
  • 226g butter, room temperature (2 sticks)
  • 100g peanut butter (creamy or chunky)
  • 100g cane sugar
  • 100g brown sugar
  • 100g dextrose
  • 50g nonfat dry milk powder
  • 10g cream of tartar
  • 8g vanilla extract
  • 6g baking soda
  • 6g salt
  • 2 large eggs, cold (100g)
  • Time
  • About 30 minutes total (20 minutes active)
  • Equipment
  • Stand mixer w/ paddle
  • Spatula
  • 2 baking sheets
  • Parchment paper or silicone baking mat
  • Cooling rack
  • Ice cream scoop (~2oz)

Preparation

Move racks to the middle of the oven. Pre-heat to 375°F/190°C

  • In the bowl of the standing mixer:
  • + 226g butter (2 sticks)
  • + 100g cane sugar
  • + 100g brown sugar
  • + 100g dextrose

Cream together the butter and sugars on medium-high speed until light and fluffy, at least 5 minutes. Scrape the bowl as needed.

Note: For best results, use room temperature butter. Butter expands and combines with sugar most effectively between 65 - 68°F/20°C

  • In the bowl of the standing mixer:
  • + 8g vanilla extract
  • + 2 large eggs (100g)

Whip each egg separately into the butter mixture on high speed until incorporated and the edges of the batter consistently stick to the sides of the bowl. Once the eggs are fully mixed into the batter, add the vanilla and whip into the mixture on medium high speed until just blended.

Note: Cold eggs work best. If you notice the batter beginning to separate, stop the mixer and put the bowl in the fridge for 2-3 minutes until the batter’s temperature is between 65 - 68 degrees.

Scrape down the sides of the bowl before adding the dry ingredients.

Using the standing mixer, gently blend the peanut butter into the batter.

  • In the bowl of the standing mixer:
  • + 360g flour
  • + 50g milk powder
  • + 10g cream of tartar
  • + 6g baking soda
  • + 6g salt

On the slowest speed, gently mix in the flour, salt, baking soda, cream of tartar, and milk powder into the batter until just combined.

Note: The goal is to reduce gluten formation and keep as much air in your dough as possible, so take it easy.

Remove the bowl from your mixer and fold in the chocolate chips using a spatula.

Scoop dough onto a parchment lined or baking mat lined cookie sheet, leaving 2 inches between each scoop.

You should get 12 (2oz scoops) per cookie sheet.

Bake cookies at 375°F/190°C for 8-10 minutes or until slightly golden around the edges.

Remove cookies from the oven and allow to cool on the baking sheet for 2-3 minutes before transferring to a wire cooling rack.

These cookies can be kept in an airtight container for up to a week at room temperature or two months if frozen.