Peanut butter cookies with chocolate chips

Name: Peanut butter cookies with chocolate chips - Silvia N.
Ingredients: 250 g pastry flour; 340 g peanut butter (one jar; I used Maxims); 150 g cold butter (but soft; 85% fat); 130 g brown sugar (powdered); 2 large egg yolks; vanilla; grated orange zest; 1 teaspoon baking powder; 1/2 teaspoon baking soda; a few drops of lemon juice; grated dark chocolate.

Dessert - Peanut butter cookies with chocolate chips by Silvia N. - Recipia

Peanut butter and chocolate chip cookies are very tender and easily crumble in your mouth. The dough is prepared simply, but it should only be worked until it is homogeneous, and the cookies should be allowed to cool well before being removed from the tray. When warm, they are extremely fragile. For a less sweet taste, the amount of sugar can be reduced by 30 g. Quick Info Total time: not specified exactly; includes 30 minutes for dough cooling and 15 minutes for each tray of cookies Preparation time: not specified Baking time: 15 minutes for each tray at 180 degrees Servings: the exact number is not specified; depends on the size and thickness of the cookies Difficulty: medium Recipe type: tender cookies for coffee, tea, or dessert platters Ingredients 250 g pastry flour 340 g peanut butter 150 g cold but soft butter, with 85% fat 130 g brown sugar transformed into powdered sugar 2 large egg yolks Vanilla Zest of one orange 1 teaspoon baking powder 1/2 teaspoon baking soda A few drops of lemon juice Dark chocolate chips or grated dark chocolate, to taste Preparation method 1. Sift the flour into a large bowl. Sifting helps to homogenize the dry ingredients and makes it easier to incorporate them into the dough. 2. In another bowl, mix the peanut butter with the soft butter, powdered brown sugar, egg yolks, vanilla, and orange zest. 3. Gradually add the flour, baking powder, and baking soda extinguished with a few drops of lemon juice. Knead the dough only until all ingredients are well homogenized. There is no need to work it more than that. 4. Form a ball from the dough, wrap it in foil, and refrigerate for 30 minutes. 5. After cooling, take the dough out of the fridge and divide it into two pieces. Keep one on the work surface, while wrapping the other again in foil and refrigerating it. This way, the remaining dough does not warm up while you work with the first part. 6. Shape the piece of dough on the work surface into a log, then divide the log into two pieces. Roll each piece again into a log shape and portion the cookies. 7. Flatten each piece directly onto the prepared baking tray lined with parchment paper. The cookies are fragile, so it is easier to give them their final shape directly on the tray. 8. Sprinkle dark chocolate chips or grated chocolate on top. 9. Bake the cookies for 15 minutes at 180 degrees. 10. While the first tray is in the oven, prepare the rest of the dough in the same way. The formed cookies for the next tray can be placed on another baking sheet. 11. When the first tray is done, carefully remove the cookies and transfer them to a surface along with the parchment paper. Then pull the baking sheet with the remaining cookies into the tray. 12. Let the cookies cool very well before removing them from the baking paper. When warm, they are extremely fragile and can break easily. After cooling, they are much easier to handle. Why I make the recipe often I love the recipe for its very tender texture and the pronounced taste of peanut butter, complemented by dark chocolate. It does not have a complicated dough, and the part that requires the most attention is shaping and moving the cookies before baking. Cooling the dough and the cookies after baking makes a difference in this recipe. Tips The butter should be soft, although it is mentioned as cold in the ingredient list. If it is too hard, it will be difficult to incorporate into the peanut butter. At the same time, it should not be melted. The brown sugar should be powdered before use so that it mixes evenly into the composition. Do not knead the dough more than necessary. It is enough to obtain a homogeneous mixture. Keep the second piece of dough refrigerated while you work with the first batch. Cold dough is easier to shape and retains its form better. Do not try to remove the cookies immediately after baking. In the first minutes, they are very fragile and can break even if they seem baked. If you do not like very sweet cookies, reduce the amount of sugar by 30 g. In this case, you will use 100 g of powdered brown sugar. Substitutions The basic recipe is built around peanut butter, butter, and egg yolks, and the source does not indicate substitutions for these ingredients. To maintain the tender texture, changes in quantities or types of fat can alter the result. Vanilla and orange zest are the flavors mentioned in the recipe. If you choose not to use one of them, the cookies can still be made, but the taste will be simpler. Variations The clearest variation indicated for this recipe is to reduce the sugar by 30 g. The cookies will be less sweet, which can be useful if the peanut butter is already sweetened or if you use more chocolate. You can keep the amount of chocolate according to your preference, as the recipe does not specify an exact quantity. Dark chocolate chips or grated dark chocolate are suitable. Serving ideas The cookies are served after they have completely cooled. They are suitable alongside coffee or tea and can be arranged on a platter after being carefully removed from the baking paper. Frequently asked questions Why are the cookies so fragile? The dough contains butter, peanut butter, and egg yolks, resulting in a very tender cookie. The fragility is more pronounced immediately after baking. Let them cool completely before moving or removing them. Can I shorten the dough cooling time? The recipe indicates 30 minutes in the fridge. This step helps the dough to firm up enough to be rolled and portioned. It is not recommended to skip it. Do I need to use sweetened peanut butter? The recipe does not specify the type of peanut butter. If it already contains sugar, the final taste may be sweeter. In this case, you can reduce the sugar in the dough by 30 g, as mentioned in the recipe. Can I remove the cookies immediately after taking them out of the oven? No. They are very fragile when warm. Move them with the parchment paper onto a surface and let them cool well. Only then can you remove them. How many cookies does it yield? The exact number is not specified and depends on how large the portions are and how much you flatten each piece of dough. Nutritional values The values are approximate, as the amount of chocolate and the final number of cookies are not specified. As a reference, for 100 g of finished product, without calculating the chocolate, it can be estimated: Calories: approximately 490–530 kcal Protein: approximately 12–14 g Fat: approximately 32–36 g Carbohydrates: approximately 42–48 g The values may vary depending on the type of peanut butter, the fat percentage of the butter, the amount of chocolate added, and the size of the cookies. Peanut butter and butter mainly contribute to the fat and calorie content, while flour and sugar contribute to the carbohydrate quantity. Storage and reheating The cookies should be stored after completely cooling in a closed container to prevent them from drying out. Because they are very fragile, they should be placed and removed carefully from the container. Reheating is not necessary and is not recommended for this recipe. The cookies are easier to handle and maintain their texture when cold or at room temperature.

Peanut butter cookies with chocolate chips

Tags

Categories