Chocolate Peanut Butter Cookies With A Maple Syrup Twist
Ingredients
For the Cookies
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed mild brown sugar
1 giant egg
1 massive egg yolk
2 teaspoons pure vanilla extract
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup chopped salted peanuts
1/4 cup maple syrup
¾ cup (1½ sticks) unsalted butter, softened
Ingredients
- ¾ cup (1½ sticks) unsalted butter, softened
1 cup granulated sugar
Sugar is a crucial ingredient in baking as it offers sweetness, tenderizes the feel, and helps in browning. In this recipe, we use 1 cup (200 grams) of granulated sugar, which you will find a way to measure using a kitchen scale for accuracy. Ensure your measuring cup is level when scooping the sugar to avoid including an excessive amount of or too little.
½ cup packed gentle brown sugar
1/2 cup packed mild brown sugar
1 giant egg
Ingredients
- 1 large egg
1 tablespoon pure maple syrup
– 1 tablespoon pure maple syrup
1 teaspoon vanilla extract
Ingredients:
1 teaspoon vanilla extract
2¼ cups allpurpose flour
All-purpose flour is a finely milled wheat flour that is generally used in baking. It is created from a blend of exhausting and gentle wheat, and it has a protein content material of about 10-12%. This makes it an excellent all-around flour that can be used for quite so much of baking purposes, including cookies, desserts, and breads. In this recipe, the all-purpose flour provides the construction for the cookies and helps to absorb the opposite ingredients.
½ cup unsweetened cocoa powder
½ cup unsweetened cocoa powder
1 teaspoon baking soda
Baking Soda
– is a leavening agent that helps baked items rise.
– is a white, crystalline powder that is slightly alkaline.
– is activated when it’s mixed with an acid, similar to buttermilk, vinegar, or lemon juice.
– creates carbon dioxide gas, which causes the baked items to rise.
– is used in a wide range of baked items, together with cookies, desserts, and muffins.
– 1 teaspoon of baking soda is the same as about 4 grams.
– Baking soda may be substituted for baking powder in some recipes, but it is very important note that baking soda is extra alkaline than baking powder and may require a special amount of acid to activate.
1 teaspoon salt
1 teaspoon salt
Salt is a common ingredient in baking, and it serves several important functions.
First, salt helps to balance the sweetness of the other ingredients in the cookie dough, preventing the cookies from tasting too cloying.
Second, salt helps to develop the flavor of the opposite ingredients, making the cookies taste more complicated and flavorful.
Finally, salt helps to toughen the proteins in the flour, which provides the cookies their characteristic chewy texture.
When measuring salt for baking, it is essential to use a measuring spoon that is specifically designed for dry elements.
This will assist to ensure that you’re adding the right amount of salt to the dough.
If you do not have a measuring spoon for dry components, you ought to use a regular measuring spoon, but be certain to stage off the salt with a knife before adding it to the dough.
1 cup semisweet chocolate chips
1 cup semisweet chocolate chips
1 cup peanut butter chips
Ingredients:
1 cup peanut butter chocolate chip cookies butter chips
For the Maple Frosting
¾ cup unsalted butter, at room temperature
3 cups confectioners’ sugar
3 tablespoons maple syrup
¼ cup milk
½ teaspoon maple extract
1 cup confectioners’ sugar
Ingredients:
1 cup confectioners’ sugar
2 tablespoons pure maple syrup
2 tablespoons pure maple syrup
¼ cup unsweetened cocoa powder
¼ cup unsweetened cocoa powder
1 tablespoon milk
One tablespoon milk helps to bind the components together and create a smooth and consistent dough.
Milk also adds moisture to the dough, which helps to prevent the cookies from changing into dry and crumbly.
The amount of milk used in this recipe is just sufficient to moisten the dough without making it too moist.
If too much milk is added, the dough will become sticky and troublesome to handle.
If too little milk is added, the dough shall be too dry and crumbly.
It is important to add the milk gradually and cease adding it once the dough reaches the desired consistency.
