Summary How to Make the Best Chewy Peanut Butter Cookies - YouTube (Youtube) www.youtube.com
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Erin When I was a kid, when of my favorite memories was making peanut butter cookies with my mom, when my favorite parts about it was the fact that I could
Aaron take a fork and make those cri crosses on each cookie. And then once they came out of the oven, my mom would give me the sift filled with con con sugar, and I would... Them all over the cookies and it was 1 of my favorite childhood memories. Now, I've graduated to an adult peanut butter cookie. They're Crisp on the outside, they are packed with peanut flavor and they have a nice soft and chewy texture.
Aaron So let's get started. Make sure you tear out your scale,
Erin and I'm gonna use 7 and
Aaron a half ounces of all purpose flour. Then I'm gonna add a teaspoon of baking soda. You always wanna
Erin dip and sweep. I like to
Aaron use the handles of my measuring spoons. Now I'm gonna add a teaspoon of table salt. So now we're just gonna whisk this together. Let's get to our wet ingredients. I have tare out my scale, and we're gonna start with brown sugar.
Aaron Just 10 and a half ounces of dark brown sugar. Lot recipes call for packed brunch, our recipe calls for packed brown sugar as well. But again, the scale really comes in handy to here because your idea packed in my idea packed might be a little different and they might yield slightly different results. Now we're gonna add our peanut butter. So I'm using 1 cup of creamy peanut butter.
Aaron And peanut butter is really important with this recipe. You know, there's chunky peanut butter There's creamy peanut butter. There's a natural peanut butter. This recipe is really designed to use creamy peanut butter. So don't get tempted to use whatever you have in your pantry, make sure you have the creamy.
Aaron So this is an just cup another favorite tool of mine and it's as easy as that. So this is 1 cup of peanut butter. And I'm gonna add 2 tablespoons of honey, another baby just cup. Now I'm gonna add 1 teaspoon of vanilla. And now I'm gonna add 4 tablespoons of melted butter.
Aaron To get the perfect chew comes down to saturated fat and un fat. Our butter is saturated fat. And peanut know butter is mostly un fat. And the best ratio is 30 percent saturated fat. The 70 percent un fat and that really will give us the chew.
Aaron If I had more saturated fat, my cookie will be a lot more short and tender. And I don't want that. I want chewy. Okay. So now we're gonna add 2 eggs They're gonna add water to the dough, which I'll talk about later.
Aaron And 2 eggs. And they're both beautiful. Now I'm just gonna whisk this together. He's gonna whisk this until it's thoroughly combines and homogeneous. Gosh it smells so good.
Aaron I'd be okay with just a spoon right now, but I'm gonna make cookies. Now we're gonna add our dry ingredients. I'm just gonna use a typical folding action to work that flour in without over working the dough. Alright. So our dough, our flower is just combined.
Aaron I'm gonna set this aside for a minute. And we're gonna move on to the final ingredient. Very important ingredient and that is whole roasted peanuts. So I'm just gonna use a half a cup of peanuts, and I'm gonna chop them finely. These peanuts are gonna add a lot more peanut flavor to our cookies without having to add extra peanut butter.
Aaron If I added extra peanut butter, that would actually result in a drier cookie. This is gonna add peanut flavor and also peanut texture. My peanuts are finely chopped with a bench scraper, I'm gonna dump them right into my bowl Now I'm just gonna stir these peanuts into my cookie dough until they're just combined. Okay. So as I said earlier, adding too much peanut butter can actually make the cookies drier.
Aaron May sound counterintuitive, but when you combine water and peanut butter, it seems like they're both wet ingredients, but they're really not when they combine together. They actually stiff up. Peanut butter consists of about 50 percent fat and 25 percent protein suspended in the fat along with the carbohydrates. This combination gives peanut butter stir, spread texture. The proteins and peanuts have a strong tendency to bind with water, which is why when you have a spoonful of peanut butter, your mouth becomes very dry.
Aaron When you add water to peanut butter, the peanut proteins bind to the water and clump together. Those microscopic clumps bump into each other when we try to stir the peanut butter, making it stiffer and pasty. Because the protein is holding onto water, there's less... Free water available in the dough to make it soft p, which is why when you add extra peanut butter to the dough, it becomes very stiff and un manageable, and it actually results in a very dry crumbly cookie. Now it's time to portion the dough.
Aaron I'm using a number 30 portion scoop. As I'm scoop, I am going into the dough and smear it, so I have a flat surface. This is gonna ensure that each of the cookies that I scoop are all the same size. Because I want them to bake at the same rate. It's gonna be 24 cookies.
Aaron If I do have some dough leftover over at the end, I can take that dough and evenly distribute it amongst all of the other dough balls. There's Okay. The perfect number of cookies, and they're all the same size. So the next step is we're gonna take each do ball and roll it into a ball. Now all I need to do is press each cookie dough ball into a 2 inch diameter round.
Aaron I've told you before I love my bench scraper and I love this 1 in particular it actually has measurements on the edge of it. So if you're looking for a bench scraper or look for 1 that actually has a ruler as part of it. So it's easy to spot check because Once I do 1, then I just kind cruise through and I press them all so that it matches it. I don't hold the ruler up to each 1. And this is the part where when I was a kid.
Aaron I would take a fork, and I would instead of flattening them with my hand, I would take that fork and make the cri crosses. If it was a drier cookie, it would hold onto those... But this is a soft and chewy cookies so. Those marks just go away. So it's okay, though.
Aaron These are the best cookies you'll ever have. So we're baking the cookies in a 03:50 degree oven for about 10 to 12 minutes. I'm gonna rotate them halfway through. Okay. So it's been about 5, 6 minutes and the cookie tray is ready to rotate.
Aaron Rotating cookies is a very important step to make sure that they pay evenly throughout. Okay. So our second batch of cookies has come out of the oven and they've cooled and they're ready to eat, and I brought in a special person.
Mom Oh my mom. I'm mom... Hi, Aaron.
Aaron I thought I'd bring you in to try out the cookies.
Mom I would love to
Aaron that we always made the old fashioned with the Chris grass as a kid and these... Curious what you think of them.
Mom Okay. You wanna help yourself? Sure. Okay. Cheers.
Mom Cheers. Cheers. I'm They're chewy. These are delicious. They're delicious.
Mom Thank you. We can make these for me. Anytime.
Aaron Oh, I thought you said that. Okay. So my mother loves them and you will too. I'm sure of it. So if you wanna make the perfect...
Aaron Chewy peanut butter cookie, just remember 3 things. Make sure that you use the right peanut butter, make sure that you use the right ratios and also that you portion your cookies properly so that they're all uniform. So from America's test kitchen at home, my mom's favorite chewy peanut butter cookie.
Mom That's to die for. Cheers. Cheers. The best ever. Mh.
Mom Thank you, very.
Erin Gonna wave to the camera.
Mom Hi America.
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