Peanut Butter Change-Ups

I’ve been doing a new thing where if possible, I try to make a half batch of a recipe. It doesn’t always work if a recipe calls for one egg, or the like, but if I can, then it makes it so that we can get through the treats in a reasonable time without stuffing our faces constantly. I’ve been less hungry, but still wanting to bake a lot. So, this lets me satisfy my baking itches and my belly needs. The recipe today is an example. You can make a double batch of what I wrote (which is half of the original) or you can make it as is. This will make between 24-30 cookies, which is perfect for our small family to enjoy. It leaves you wanting more…without them getting stale first.

With these being peanut butter cookies, you’d think they would make me eat fewer because they are dense, but these were so good. Sort of cake-like, sort of crunchy…such a blend of cookies. It makes them unlike other peanut butter cookies you’ve tried. I think I even like them better than these peanut butter cookies which were a hit, too.

Directions for Peanut Butter Change-Ups

Adapted from Dorie’s Cookies

  • 136 g (1 cup) flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup (194 g) peanut butter
  • 1 stick (8 Tablespoons) butter, cut into chunks, room temperature
  • 1/2 teaspoon kosher salt
  • 1/2 cup (100 g) granulated sugar, plus extra for sprinkling
  • 1/3 cup (67 g) light brown sugar
  • 1 egg, room temperature
  • 1 cup mini chocolate chips

Preheat the oven to 350 degrees and line two baking sheets. Whisk together the flour, baking powder, and nutmeg in a small bowl.

With a stand mixer using the paddle attachment, beat together the peanut butter, butter, and salt on medium speed for 3 minutes.

Add both sugars, then beat for another 2 minutes until well-combined and fluffy. Add the egg, beating for one minute.

To add the dry ingredients, turn off the mixer, add them to the bowl, and then pulse the mixer by turning it to low speed and off, for a few pulses, then continue on low speed until combined (this keeps the flour from flying out).

Stir in the chocolate chips, then use a spatula to make sure the bottom and sides of the bowl are not hiding any ingredients.

Use a medium cookie scoop to portion out the cookies.

Sprinkle the cookies with some sugar, then bake for 15-20 minutes, rotating halfway. The cookies are done with the edges are set but the rest is not, just lightly browned. Let the cookies cool for 2 minutes and then remove them from the sheets to cool on wire racks completely.

Directions for Peanut Butter Change-Ups (without pictures)

Adapted from Dorie’s Cookies

  • 136 g (1 cup) flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon ground nutmeg
  • 3/4 cup (194 g) peanut butter
  • 1 stick (8 Tablespoons) butter, cut into chunks, room temperature
  • 1/2 teaspoon kosher salt
  • 1/2 cup (100 g) granulated sugar, plus extra for sprinkling
  • 1/3 cup (67 g) light brown sugar
  • 1 egg, room temperature
  • 1 cup mini chocolate chips

Preheat the oven to 350 degrees and line two baking sheets. Whisk together the flour, baking powder, and nutmeg in a small bowl. With a stand mixer using the paddle attachment, beat together the peanut butter, butter, and salt on medium speed for 3 minutes. Add both sugars, then beat for another 2 minutes until well-combined and fluffy. Add the egg, beating for one minute. To add the dry ingredients, turn off the mixer, add them to the bowl, and then pulse the mixer by turning it to low speed and off, for a few pulses, then continue on low speed until combined (this keeps the flour from flying out). Stir in the chocolate chips, then use a spatula to make sure the bottom and sides of the bowl are not hiding any ingredients. Use a medium cookie scoop to portion out the cookies. Sprinkle the cookies with some sugar, then bake for 15-20 minutes, rotating halfway. The cookies are done with the edges are set but the rest is not, just lightly browned. Let the cookies cool for 2 minutes and then remove them from the sheets to cool on wire racks completely.

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