Friday, February 21, 2014

Cake Boss Peanut Butter Chocolate Chip Cookies



  • 3/4 cup creamy peanut butter
  • 1/4 cup vegetable shortening (such as Crisco)
  • 1/4 cup tightly packed light brown sugar
  • 1 extra-large egg
  • 1 14-ounce can sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour, plus more for flouring your work surface
  • 2 teaspoons baking powder
  • 1/2 cup milk chocolate chips
  • 1/2 cup peanut butter chips

1.Position a rack in the center of the oven and preheat to 325F.
2.Put the peanut butter, shortening and sugar in the bowl of a stand mixer fitted with the paddle attachment. Cream together at low speed to ensure there are no lumps. Add the egg and beat at medium speed until the ingredients are blended together, about 1 minute. Stop and scrape with a rubber spatula.
3.Add the condensed milk and vanilla extract. Beat on low speed for 1 minute, stop and scrape, then continue to mix until the mixture is smooth and shiny, about another 30 seconds. Turn off the mixer.

4.Put the flour and baking powder in a small bowl and stir together with a fork or whisk. Add to the mixer bowl. Mix on low speed for about 1 minute. Stop and scrape. Continue to mix on low speed for another minute. Then, with the motor running, sprinkle in the chocolate and peanut butter chips. Keep mixing until the chips are evenly distributed, 30 seconds to 1 minute.

5.Spray cookie sheets with non stick spray and scoop the dough and arrange cookies about 12 per pan  Repeat with the remaining dough.

 6.Bake the cookies in batches until golden-brown on top and brown at the edges, about 9-10 minutes. Remove the cookie sheets from the oven. As soon as the cookies can be moved, after about 10 minutes, use a spatula to transfer them to a rack and let them cook.

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