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Peanut Butter Cookies

These golden nuggets of pure joy are the best peanut butter drop cookies to ever exist. They're gooey in the middle, crunchy on the outside, and packed with peanut-y flavor.

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Yield

2 dozen cookies

Time

About 30 minutes total (20 minutes active)

Ingredients

360gAP flour226g [about 2 sticks]butter, room temp100gpeanut butter100gcane sugar100gbrown sugar100gdextrose50gnonfat dry milk8gcream of tartar8gvanilla extract6gbaking soda6gsalt2eggs, cold

Instructions

1Prep

Move racks to the middle of the oven. Pre-heat to 375°F/190°C.

Prepare 2 baking sheets with either silicone mats or parchment paper

Mix together sugars into separate container

Mix together all other dry ingredients in separate container

2Cream
For best results, use room temperature butter. Butter expands and combines with sugar most effectively between 65 - 68°F/20°C.
226gbutter100gcane sugar100gbrown sugar100gdextrose

To the bowl of the standing mixer, add butter, cane sugar, brown sugar, and dextrose. Cream together the butter and sugars on medium-high speed until light and fluffy, at least 5 minutes. Scrape the bowl as needed.

3Add eggs
Cold eggs work best. If you notice the batter beginning to separate, stop the mixer and put the bowl in the fridge for 2-3 minutes until the batter’s temperature is between 65°-68°F.
8gvanilla extract2 eggs

Whip each egg separately into the butter mixture on high speed until incorporated and the edges of the batter consistently stick to the sides of the bowl.

Once the eggs are fully mixed into the batter, add the vanilla and whip into the mixture on medium high speed until just blended.

Stop mixing and scrape down the bowl

4Add dry mix
The goal is to reduce gluten formation and keep as much air in your dough as possible, so take it easy.
360gAP flour50gnonfat dry milk powder8gcream of tartar6gbaking soda6gsalt

On the slowest speed, gently mix in the flour, salt, baking soda, cream of tartar, and milk powder into the batter until just combined.

5Add peanut butter
100gpeanut butter

Scrape down the sides of the bowl, then gently blend the peanut butter into the batter.

6Bake

Scoop dough onto a parchment lined or baking mat lined cookie sheet, leaving 2 inches between each scoop.

You should get 12 (2oz scoops) per cookie sheet.

Bake cookies at 375°F/190°C for 8-10 minutes or until slightly golden around the edges.

7Store
These cookies can be kept in an airtight container for up to a week at room temperature or two months if frozen.

Remove cookies from the oven and allow to cool on the baking sheet for 2-3 minutes before transferring to a wire cooling rack.