Formulas
Peanut Putter Cookies
We puttered around with a classic 'til we came up with one that's versatile, flexible and tasty, whether rolled, shaped or dipped.
Stir pastry flour with soda and salt; set aside. Cream butter and sugars. Add eggs in stages with vanilla, blending smooth. Mix in peanut butter. Add flour mixture on low speed to form dough. Chill thoroughly. Pan according to variations on parchment-lined or greased sheet pans. Bake at 350°F 10 to 12 minutes.
Classic Peanut Putter Drops: Drop by 1/2-oz. scoops and flatten. Crisscross tops.
Peanut-Chocolate Chip Putter Bites: Add 6 lbs. semi-sweet chocolate chips and 3 lbs. whole raw peanuts to basic dough. Drop by 1/2-oz. scoops.
Pea-Nutty Putters: Shape 1/4-oz. scoops into balls; roll into finely chopped raw peanuts.
Chocolate-Tipped Putters: Roll to 1/4" thickness. Cut shapes. Partially dip baked and cooled cookies into melted chocolate.
Total Formula
| Ingredients | Weights |
True % |
Baker's % |
|---|---|---|---|
| Progressive Baker® Pastry Flour (var.) | 5 lbs., 10 ozs.
|
25.80
|
100.00 |
| Baking soda | 1-2/3 ozs. |
.48 |
1.85 |
| Progressive Baker® Premium Baker's Salt | 2/3 oz.
|
.19
|
.75
|
| Soft unsalted butter | 3 lbs., 12 ozs.
|
17.22 |
66.65 |
| Dark brown sugar | 3 lbs., 12 ozs. |
17.22 |
66.65
|
| Granulated sugar | 3 lbs., 4-1/2 ozs. |
15.05 |
58.35 |
| Whole eggs | 1 lb., 6-1/2 ozs. |
6.46 |
25.00 |
| Vanilla | 1-1/4 ozs. |
.36 |
1.40 |
| Peanut Butter | 3 lbs., 12 ozs. |
17.22 |
66.65 |
| Total | 21 lbs., 12-1/2 ozs. |
100.00 |
387.30 |