Wade's Recipe Book
Peanut Butter Stuffed Chocolate Chip Cookies
14 servings
분량15 minutes
활동 시간1 hour 30 minutes
총 시간재료
2 1/4 cups bread flour
1 tsp baking soda
1 tsp salt
1 tsp cornstarch
2 sticks butter (I always use salted)
1 cup brown sugar
1/2 cup granulated sugar
2 eggs 1 whole egg + 1 yolk (room temperature)
2 teaspoons vanilla extract
2 cups chocolate chips
1/2 cup creamy peanut butter
1/4 cup powdered sugar
방향
In a small bowl, mix peanut butter and powdered sugar. Drop heaping teaspoons onto a parchment lined plate or baking sheet and freeze for an hour until hard.
In a heavy bottom sauce pan, melt butter and let cool slightly.
Whisk together flour, salt, baking soda and cornstarch.
In a stand mixer fitted with the paddle attachment, cream melted butter, brown sugar and granulated sugar until well combined. About 2 minutes.
Add in whole egg and egg yolk and vanilla extract and mix until thoroughly combined.
Gradually stir in dry ingredients.
Stir in almost all of the chocolate chips. I like to save about 1/4 cup to press into the tops of the cookies before baking.
Chill dough for at least one hour before baking.
Scoop out a heaping tablespoon of cookie dough onto a parchment lined baking sheet and make a depression in the center. Place on of the peanut butter fillings in the depression and cover with another heaping tablespoon of dough. Form into a mound, keeping it tall so the cookies will be thick and chewy. Bake six at a time on each sheet as these cookies are large.
When you're ready to bake, preheat oven to 375 degrees.
Bake for 12-15 minutes until cookies are light golden brown. Start checking them at around 9 minutes and rotate the pan if necessary.
영양 정보
1회 제공량
-
칼로리
405 kcal
지방 전체
16 g
포화 지방
7 g
불포화 지방
6 g
트랜스 지방
0.03 g
콜레스테롤
129 mg
나트륨
339 mg
탄수화물 전체
58 g
식이섬유
1 g
총 당류
40 g
단백질
9 g
14 servings
분량15 minutes
활동 시간1 hour 30 minutes
총 시간