Cook techniques
Creaming
Creaming is the technique of blending softened butter with sugars until light and fluffy. This incorporates air into the mixture, which helps to create a tender texture in the final baked cookies.
Wet and dry ingredient combination
When combining wet and dry ingredients, it’s important to mix them just until they are incorporated. Overmixing can lead to tough cookies, so stop as soon as you see no dry flour.
Folding in chocolate chips
Folding is a gentle mixing method used to combine ingredients without deflating the batter. Use a spatula to lift and turn the dough over as you add chocolate chips to preserve air in the dough.
Forming stuffed cookies
To create stuffed cookies, scoop a portion of dough, flatten it, and place the filling (in this case, peanut butter) in the center before encasing it with more dough. Ensure that the edges are sealed to prevent the filling from leaking during baking.
Baking
When baking, rotate the baking sheet halfway through to ensure even cooking. Look for golden brown edges combined with soft centers as indicators of doneness.
Cooling
Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set properly and makes them easier to handle without breaking.
FAQ
Can I use crunchy peanut butter instead of creamy?
Yes, you can substitute crunchy peanut butter for creamy if you prefer a bit of texture in your cookies.
How do I store the cookies?
Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days or freeze it for longer. Just make sure to let it thaw in the fridge before baking.
What can I use instead of chocolate chips?
You could substitute chocolate chips with M&M’s, dried fruits, or even chopped nuts, depending on your preference.
Why are my cookies too flat?
Flat cookies may result from overcreaming the butter and sugar, not enough flour, or baking at too high a temperature. Check your oven’s calibration and ensure you measure your ingredients accurately.
