View Large Image Peanut Butter Cookies Recipe Get ingredients: 1 egg (50 g) (large, room temperature) 15 g (1 tbsp) milk 2 g (1/2 tsp) baking powder 4 g (3/4 tsp) baking soda 165 g (3/4 cups packed) brown sugar (light) 121 g (3/4 cups) chocolate chips 156 g (1 1/4 cups) flour (all-purpose) 258 g (1 cup) peanut butter (smooth) 2 g (1/4 tsp) salt 103 g (1/2 cup) shortening (or butter) (room temperature) 100 g (1/2 cup) sugar (white, granulated) 8 g (2 tsp) vanilla extract (pure) stand mixer baking trays mixing bowl (small) cookie scoop (small, 1/8 cup) spatula whisk If the eggs are not room temperature, place them in a bowl of warm water for a few minutes. Clear some space in the fridge (for chilling the dough on the baking trays later). Add to small mixing bowl: 156 g (1 1/4 cups) flour 4 g (3/4 tsp) baking soda 2 g (1/2 tsp) baking powder 2 g (1/4 tsp) salt Whisk until combined (a few seconds). Set aside. Add to stand mixer bowl: 103 g (1/2 cup) shortening 258 g (1 cup) peanut butter 165 g (3/4 cups packed) brown sugar 100 g (1/2 cup) sugar Mix on medium speed until consistent (about 1 minute). Set stand mixer to low speed. Add to stand mixer bowl: 1 egg (50 g) 15 g (1 tbsp) milk 8 g (2 tsp) vanilla extract Mix on medium speed until consistent. Set stand mixer to low speed. Slowly add the dry ingredients to the stand mixer bowl. Mix on low speed just until the dry ingredients disappear. Do not over-mix. Add to stand mixer bowl: 121 g (3/4 cups) chocolate chips. Mix on low speed until the chocolate is evenly distributed (less than 30 seconds). Do not over-mix. Turn off the stand mixer and remove the bowl. Using a cookie scoop, take a ball of dough. Roll the doll in your hands until roughly round. Place each ball onto the baking tray. You should be able to fit 8 cookies per 13"×9" quarter sheet baking tray (2 rows by 4 columns). Using a fork, flatten the cookies slightly. Chill the cookies on the baking trays in the fridge for at least 30 minutes. Set the oven to bake, 375° F (191° C). Ensure the oven rack is in the middle position. Bake for 10 minutes (or until the edges have lightly browned). Let cool at room temperature on the baking tray for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to a week.
