change the flour you use, try doing a 60/40 split of cake flour and regular flour, or try to use only cake flour and see which one works better for you.
Is that 60% cake flour & 40% regular flour? Thanks a lot for this information! Everytime i try making cookies, they end up cracking a bit too much..now i understand that the flour maybe the reason!
Quick question what would you recommend if I want to rest the cookie dough in the fridge? Should I do all steps before the baking step? or do the steps before putting in the frozen peanut butter?
Ingredients 10 tablespoons|162 grams crunchy peanut butter 1 ½ cups|253 grams all-purpose flour 1 ½ teaspoons baking soda 1 teaspoon kosher salt 1 cup|265 grams creamy peanut butter ½ cup|140 grams granulated sugar ½ cup|120 grams light brown sugar 8 tablespoons|113 grams unsalted butter, at room temperature 2 large eggs 1 ½ teaspoons vanilla extract 10 teaspoons|256 grams strawberry jam or preserves Directions Dollop the crunchy peanut butter into 10 equal-sized pieces (about 1 tablespoon each) on a sheet tray and freeze until ready to use. Heat the oven to 375°F. Whisk together the flour, baking soda, and salt in a small bowl. In a large bowl and using a hand mixer, beat the creamy peanut butter, sugars, and butter until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time and make sure the first is fully incorporated before adding the next, then add the vanilla and beat until smooth. Add the dry ingredients and beat until fully incorporated, then roll the dough into 10 equal-sized balls and place on a parchment paper-lined baking sheet. Working with one ball of dough at a time, flatten the ball into a 3-inch circle in the palm of your hand. Add in 1 teaspoon of the jam, then a dollop of the frozen peanut butter. Carefully seal the dough around the peanut butter and jam and roll it back into a ball. Some of the jelly may ooze out slightly, and that's ok! Repeat with the remaining cookie dough. Divide the dough among 2 parchment paper-lined baking sheets and bake, turning once halfway through, until golden on top, 15 to 17 minutes. Cool slightly, then transfer to a cooling rack to cool completely before serving.
Ingredients 10 tablespoons|162 grams crunchy peanut butter 1 ½ cups|253 grams all-purpose flour 1 ½ teaspoons baking soda 1 teaspoon kosher salt 1 cup|265 grams creamy peanut butter ½ cup|140 grams granulated sugar ½ cup|120 grams light brown sugar 8 tablespoons|113 grams unsalted butter, at room temperature 2 large eggs 1 ½ teaspoons vanilla extract 10 teaspoons|256 grams strawberry jam or preserves Directions Dollop the crunchy peanut butter into 10 equal-sized pieces (about 1 tablespoon each) on a sheet tray and freeze until ready to use. Heat the oven to 375°F. Whisk together the flour, baking soda, and salt in a small bowl. In a large bowl and using a hand mixer, beat the creamy peanut butter, sugars, and butter until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time and make sure the first is fully incorporated before adding the next, then add the vanilla and beat until smooth. Add the dry ingredients and beat until fully incorporated, then roll the dough into 10 equal-sized balls and place on a parchment paper-lined baking sheet. Working with one ball of dough at a time, flatten the ball into a 3-inch circle in the palm of your hand. Add in 1 teaspoon of the jam, then a dollop of the frozen peanut butter. Carefully seal the dough around the peanut butter and jam and roll it back into a ball. Some of the jelly may ooze out slightly, and that's ok! Repeat with the remaining cookie dough. Divide the dough among 2 parchment paper-lined baking sheets and bake, turning once halfway through, until golden on top, 15 to 17 minutes. Cool slightly, then transfer to a cooling rack to cool completely before serving.
After you roll them into a dough ball, freeze them for at least 90 mins before you bake. That will firm up the fats (pb + the butter). I freeze mine overnight and they come out perfect.
That PB & J was to die for! Had it last year and should have bought more. Hope yours tastes half as good as Chip City :)
Thanks Joe! It is certainly tasty and might give Chip NYC a run for its money ;)
Ooo I haven’t tried their PBJ cookie but literally all the cookies I’ve tried there were amazing!!!!!
I KNOWW i love chip so much!!
change the flour you use, try doing a 60/40 split of cake flour and regular flour, or try to use only cake flour and see which one works better for you.
Is that 60% cake flour & 40% regular flour? Thanks a lot for this information! Everytime i try making cookies, they end up cracking a bit too much..now i understand that the flour maybe the reason!
Question would you ever try to recreate the blueberry cheesecake cookie trying to figure out how to do it myself
I want to! That just might be next up on my list
@@eatsbyrachel can't wait to see I'm going to attempt to recreate the dough either tomorrow or Thursday and hoping for the best.
Have you re-created the base to adapt for others, e.g., s'mores, chocolate chip? Thank you.
Quick question what would you recommend if I want to rest the cookie dough in the fridge? Should I do all steps before the baking step? or do the steps before putting in the frozen peanut butter?
I love this, had to make some on my channel today!!!!!
❤❤❤yummy thanks😮😂
Could you post the measures please?
Ingredients
10 tablespoons|162 grams crunchy peanut butter
1 ½ cups|253 grams all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon kosher salt
1 cup|265 grams creamy peanut butter
½ cup|140 grams granulated sugar
½ cup|120 grams light brown sugar
8 tablespoons|113 grams unsalted butter, at room temperature
2 large eggs
1 ½ teaspoons vanilla extract
10 teaspoons|256 grams strawberry jam or preserves
Directions
Dollop the crunchy peanut butter into 10 equal-sized pieces (about 1 tablespoon each) on a sheet tray and freeze until ready to use.
Heat the oven to 375°F. Whisk together the flour, baking soda, and salt in a small bowl.
In a large bowl and using a hand mixer, beat the creamy peanut butter, sugars, and butter until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time and make sure the first is fully incorporated before adding the next, then add the vanilla and beat until smooth. Add the dry ingredients and beat until fully incorporated, then roll the dough into 10 equal-sized balls and place on a parchment paper-lined baking sheet.
Working with one ball of dough at a time, flatten the ball into a 3-inch circle in the palm of your hand. Add in 1 teaspoon of the jam, then a dollop of the frozen peanut butter. Carefully seal the dough around the peanut butter and jam and roll it back into a ball. Some of the jelly may ooze out slightly, and that's ok! Repeat with the remaining cookie dough.
Divide the dough among 2 parchment paper-lined baking sheets and bake, turning once halfway through, until golden on top, 15 to 17 minutes. Cool slightly, then transfer to a cooling rack to cool completely before serving.
It's linked in her bio.
Why does it have creamy and crunchy peanut butter listed in the ingredients? You only used one correct
NOMZ on NOMZ why are your baked goods so beautiful...sooo NY trip?
aw thanks girl!! and YES NYC SOOOON
What were the dry ingredients
Ingredients
10 tablespoons|162 grams crunchy peanut butter
1 ½ cups|253 grams all-purpose flour
1 ½ teaspoons baking soda
1 teaspoon kosher salt
1 cup|265 grams creamy peanut butter
½ cup|140 grams granulated sugar
½ cup|120 grams light brown sugar
8 tablespoons|113 grams unsalted butter, at room temperature
2 large eggs
1 ½ teaspoons vanilla extract
10 teaspoons|256 grams strawberry jam or preserves
Directions
Dollop the crunchy peanut butter into 10 equal-sized pieces (about 1 tablespoon each) on a sheet tray and freeze until ready to use.
Heat the oven to 375°F. Whisk together the flour, baking soda, and salt in a small bowl.
In a large bowl and using a hand mixer, beat the creamy peanut butter, sugars, and butter until light and fluffy, 2 to 3 minutes. Add the eggs, one at a time and make sure the first is fully incorporated before adding the next, then add the vanilla and beat until smooth. Add the dry ingredients and beat until fully incorporated, then roll the dough into 10 equal-sized balls and place on a parchment paper-lined baking sheet.
Working with one ball of dough at a time, flatten the ball into a 3-inch circle in the palm of your hand. Add in 1 teaspoon of the jam, then a dollop of the frozen peanut butter. Carefully seal the dough around the peanut butter and jam and roll it back into a ball. Some of the jelly may ooze out slightly, and that's ok! Repeat with the remaining cookie dough.
Divide the dough among 2 parchment paper-lined baking sheets and bake, turning once halfway through, until golden on top, 15 to 17 minutes. Cool slightly, then transfer to a cooling rack to cool completely before serving.
Mines came flattened, why ?
After you roll them into a dough ball, freeze them for at least 90 mins before you bake. That will firm up the fats (pb + the butter). I freeze mine overnight and they come out perfect.
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