I'm Petra Cox, a baker with Mom's Apple Pie company in Occoquan, Virginia. Today I'm showing you how to make a delicious peanut butter cookies. So the first thing we'll be doing is we're going to be using our stand mixer. So, I'll show you how we get started there.
So, the first thing that we're going to be doing is adding our sugar and butter, combining those together, half cup of granulated and half cup packed dark brown sugar. You need to combine that in the mixer. So that needs to be combined until it's nice and light, and you shouldn't see too much of the actual grains of sugar. So, I'm going beat it for a little more. It never hurts to scrape down the sides of your bowl, just to make sure that everything is being added together.
So at this point, it's gotten a little glossier, it's lightened up in color. So at this point we can add our eggs, one at a time. You add them one at a time so that you don't add too much liquid at once. You never want to add too much liquid or too much of a dry ingredient in one part, when you're making cookies or cakes or baking in general.
So, once that's incorporated, you can add your other egg. Alright! The two eggs have been added in. So I'll scrape the sides down again. At this point, I'll add vanilla -- you can use anywhere from a teaspoon to a tablespoon. I like it kind of heavy on the vanilla. The peanut butter flavor is strong enough that the vanilla doesn't overpower it, so you can add as much as you like.
Now to this combination, I will add the peanut butter. I'm using smooth peanut butter. Smooth peanut butter, I'll say is a little easier to mix, if you're using chunky peanut butter, don't use this whisk one, this whisk attachment, use the beater attachment on your mixer.
So the peanut butter I'm going to add in four additions just so that I'm not adding it all at once, so that it gets mixed in gradually, and just make sure that you're incorporating it nicely in to the cookie dough as you add it. This is a pretty powerful stand mixer, and that's why I can use the whisk attachment when adding the peanut butter. We can use our last bit of peanut butter to add. If you go by weight, this peanut butter cookie is really mostly peanut butter, which is nice. It's a really rich, nutty cookie.
Now that we have all of the sort of more wet ingredients in there, we're going to add our flour, which is three cups, and that's been sifted together with some baking soda, just a teaspoon of baking soda. I'll add that about a third of a cup at a time, so that it goes in somewhat more gradually.
I have the mix run pretty low so that the flour doesn't sort of just puff up in to my face as I'm adding this. If you put it on higher for just a second, it gets the stuff that's gone into the center of the mixer out towards the edges. At this point I'm going to take the bowl out of the mixer and sort of combine the dough last second by hand before putting it on the tray.
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