Thanks to the addition of glucose, this dough yields a crisp-on-the-edges, chewy-in-the-middle peanut butter cookie, not the usual dry and crumbly variety.
Ingredients
170 g unsalted butter, at room temperature (1 1/2 sticks)
300 g granulated sugar (1 1/2 cups)
100 g glucose
260 g smooth Skippy peanut butter
2 eggs
.5 g vanilla extract (1/8 tsp)
225 g all-purpose flour
2 g baking powder (1/2 tsp)
1 g baking soda (1/8 tsp)
9 g kosher salt (2 1/4 tsp)
Method
- Preheat your oven to 375° F (190° C).
- Combine the butter, sugar, and glucose in the bowl of a stand mixer with the paddle attachment. Cream together on medium-high for 2-3 minutes. Scrape down the sides of the bowl with the spatula.
- Paddle in the peanut butter, then add the eggs and vanilla and beat for 30 seconds on medium-high speed.
- Scrape again, then beat on medium-high for 3 minutes. The sugar granules will dissolve and the creamed mixture will double in size.
- Reduce the mixer speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.
- Incorporate any inclusions you choose to add on low speed, mixing no more than 30-45 seconds (or by hand if your inclusions are particularly fragile).
- Using a 2 3⁄4 -ounce ice cream scoop (or a 1/3-cup measure), scoop one portion of your dough onto a parchment-lined sheet pan and bake a tester cookie.
- Bake for 16 minutes, then assess your cookie: does it have the right balance of inclusions? Remember, you can only add to your existing dough, you can't take any inclusions out. Is 16 minutes enough time? Too much? What about oven temperature?
- You can bake as many tester cookies as you need to in order to assess your process thoroughly.
- Scoop the rest of your cookie dough onto parchment-lined sheet pans using your 2 3/4 ounce ice cream scoop (or a 1/3-cup measure) a minimum of 3 inches apart.