How to Make Peanut Butter Chocolate Chip Cookies



Can you freeze peanut butter cookies or peanut butter cookie dough?


* Yes! You can can freeze baked cookies by making the batter, baking the cookies, letting them cool completely, and then storing them in an air-tight container. They’ll be good in the freezer for up to two months. Just pull the cookies out about an hour before serving so that they have time to come to room temperature. That being said, they are delicious cold out of the freezer, too! * To freeze the peanut butter cookie dough, make the dough into balls and then let them freeze for a few hours on the cookie tray (or in a dish so that they aren’t touching much). After the cookie dough balls have frozen through, add them to an air-tight container or a freezer zipper-top baggie. When you are ready to bake the dough, simply preheat your oven, place the frozen cookie dough balls on a baking sheet, and bake, adding 2-4 minutes to the suggested cook time, as needed. No need to thaw ahead of time.Print

Storage & Freezing of Chocolate Chip Cookies


Your Nestle Toll House chocolate chip cookies will store exceptionally well inan airtight container at room temperature for up to a week. If the cookies arenot stored in an airtight container, the cookies do go stale within aboutthree days.Cookies that are refrigerated in an airtight container can still be servedsomewhere between 1 – 2 weeks after baking. Plenty of my family members arefine with two-week-old refrigerated cookies, however, I feel that the texturedifference is noticeable and just not quite right.If you want to freeze your baked cookies, it is best to freeze them in asingle layer on a baking sheet first, then transfer them into an airtightcontainer. Pack the frozen, baked cookies in layers with parchment papersheets between each layer.

How to Freeze Cookies and Cookie Dough


You can freeze cookies in two ways. Either portion out the raw dough andfreeze it before baking or bake the cookies, let them cool, and freeze them.To freeze the raw dough: 1. Portion the cookie dough and place the dough balls in a single layer onto silicone or parchment-lined baking sheets. 2. Freeze until solid before transferring the dough to a storage bag or container. It will keep for 2 months. 3. You can bake the cookies from frozen and add 2 minutes to the bake time.To freeze baked cookies: 1. Bake the cookies. 2. Allow them to cool. 3. Transfer to a freezer safe storage container layered between parchment paper and freeze for 2 months. If you’re a fan of ice cream cookie sandwiches, this needs to be your new hack. Just saying.Marta Rivera

Tips and Tricks for Making Peanut Butter Cookies


* I tried this recipe with both traditional peanut butter and natural peanut butter. They both worked well, though the cookies made with natural peanut butter cracked along the edges when I pressed the cookies lightly after they baked. The cookie was also a bit drier. Not a huge deal but something to be noted. * This recipe doubles really well if you need a lot of cookies. * I love the texture and look of extra chubby sparkling sugar on these cookies. I love this big bag of Bob’s Red Mill sparkling sugar for baking.

How to Make Peanut Butter Chocolate Chip Cookies


The technique for blending the fats and using two flours is what makes thesecookies standout among the rest. Don’t worry! It’s still just as easy to makeas any other peanut butter chocolate chip cookie recipe.For the Method: Instead of beating the fats and sugars together until lightand fluffy, the peanut butter, butter, and two types of sugar are gentlycreamed together at a lower speed. This technique discourages theincorporation of too much air in the mixture, which keeps the cookies fromspreading as they bake. There’s a lot of scraping down the bowl and paddlewhile mixing, too. This guarantees a well-mixed dough.For the Flours: Instead of using one type of flour here, I’m using both all-purpose and bread flour. Bread flour has a higher protein content, which meansmore gluten gives the cookie a chewy texture. The all-purpose flour balancesthe chewiness because we don’t want to end up with peanut butter breadcookies.More Cookie Tips: * Use hearty chocolate chips and add earlier than most to break them up a bit through mixing. * Let the cookie dough rest in the fridge for 30 minutes. This hydrates the flour and plumps the dough. Plump dough makes plump cookies. * Pull the cookies out of the oven just shy of being done. The cookies will finish “baking” with carryover cooking. It’s simply a matter of pulling the cookies out of the oven, just shy of being done, and letting them cool while still on the baking sheet.Marta Rivera

Can you Freeze Chocolate Chip Cookie Dough?


Yes, most definitely! With these cookies, especially without making anyalterations like adding molasses, I wholeheartedly suggest freezing this doughbefore baking!You can place all of the portioned dough onto one large cookie sheet and chillor freeze, then transfer to baking sheets to bake with spacing. If you haveroom, you can also portion the dough out onto multiple baking sheets with theusual 2-inch spacing.

These are the best peanut butter cookies I’ve ever eaten! This easy recipe


makes dense, soft and perfectly chewy peanut butter cookies that you’ll makeover and over again.Everyone needs a really great peanut butter cookie recipe, and I’m here todeliver that amazing recipe today. This is my staple, my go-to, and the onlypeanut butter cookie recipe that I make over and over again. It’s pretty muchperfect.This peanut butter cookie recipe is unique in the fact that you don’t pressdown the dough with a fork before you bake it. You press it down with thebottom of a cup AFTER you bake it. I’m not sure what it does but somethingmagical happens when you wait to press the cookies until after they come outof the oven. They are dense and thick but still chewy and soft in all of theright ways. And they are awesome right out of the freezer. So make a batch,eat half, freeze half, and eat them cold out of the freezer while your kidsaren’t looking. I know this is a great option from experience.”

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