tag:blogger.com,1999:blog-8117544804898756284.post8827530389458826086..comments2023-05-22T07:17:19.456-05:00Comments on 99% Cacao Dark Chocolate: Chocolate Peanut Butter CookiesMelissahttp://www.blogger.com/profile/00393814416314805423noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-8117544804898756284.post-80837356659529122082010-03-09T10:47:13.545-06:002010-03-09T10:47:13.545-06:00i love the idea of putting the peanut butter in th...i love the idea of putting the peanut butter in the middle - i have never seen this before.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8117544804898756284.post-77427545580305831012010-02-27T10:12:25.267-06:002010-02-27T10:12:25.267-06:00Glad you had a chance to try them, and I agree, wi...Glad you had a chance to try them, and I agree, with newer peanut butter, you'd probably have better results in the flavor department. They are really yummy cookies, especially when served slightly warm with a tall glass of cold milk.<br /><br />Your comment about the jagged edges really got me thinking. Occasionally I have ended up with less-circular cookies...but usually they are mostly circular with few chunky cracks here or there. I'm not sure exactly why there would be a difference, but here are some ideas:<br /><br />At first I was thinking there may have been a difference in how thick or thin the cookies were pressed. But from the pictures that you posted on your blog, your cookies look pretty similar in thickness to mine…and certainly no thinner (or thicker) than any other random batch I’ve baked over the years. Yours might be slightly thinner than the cookies in my picture, but they are really pretty close. I guess it is possible that the extra pressure to flatten them a teensy bit thinner could make a difference...?<br /><br />I’m guessing it might have more to do with the fat content of your peanut butter. If some of the fat had separated out and therefore wasn't scooped into your measuring cup, the resulting chocolate dough wouldn’t have the same fat content as it would have had with evenly-machine-blended peanut butter. Dough with less fat won't be as soft as it would be if it had more fat.<br /><br />Another variable might have to do with your flour. When I measure flour, I usually use one scoop to get the flour out of the bucket…then I gently shake that scoop over my measuring cup. I level it off with a knife. I don’t scoop the flour with my measuring cup because it can overpack the flour into the bottom of the cup. Maybe your dough is drier than mine because it has a bit more flour due to a different measuring technique? I can weigh out a measured-by-my-method cup of flour for you, if you’d like. (Measuring flour by weight is the most consistent method!)<br /><br />I am not too knowledgeable in scientific stuff, but there is a LOT of chemistry involved when baking...and it seems that the biggest variable between our two batches was the peanut butter…and possibly the flour measurement, but I’m not sure how you’re measuring, so I can’t say for sure.<br /><br />Hopefully they work out better for you on the second try. They are really yummy! And of course you may link back to my post!Melissahttps://www.blogger.com/profile/00393814416314805423noreply@blogger.comtag:blogger.com,1999:blog-8117544804898756284.post-80737700000800781072010-02-24T21:39:56.331-06:002010-02-24T21:39:56.331-06:00Okay, I made them tonight. One question, how do yo...Okay, I made them tonight. One question, how do you get the perfectly round edges when flattening them down? Mine made a star or jagged edge type pattern (which looked kind of cool) but unless I worked really hard I couldn't get them round. <br /><br />The other thing is, I think I used peanut butter that was too old. We usually use Adam's natural for everything so I had some Skippy in the cupboard that has been in there for at least three years, maybe more. Yah, I know, kind of gross. Anyway, it tastes like the peanut butter and oil separated. I'm still going to post the baking experience on my blog, even though this batch didn't taste great, because I think it is a yummy recipe, just not this batch with the old peanut butter. If you don't mind I'm going to link to your recipe post so I can give you credit for the original recipe.The Betz Familyhttps://www.blogger.com/profile/16188697639113002546noreply@blogger.comtag:blogger.com,1999:blog-8117544804898756284.post-31442600461740699882010-02-24T15:01:05.129-06:002010-02-24T15:01:05.129-06:00Hope you enjoy them! Be sure you don't overba...Hope you enjoy them! Be sure you don't overbake them or they will be dry! Now I'm in the mood to go home and make them tonight again, even though I just made them recently. Yum! :-)Melissahttps://www.blogger.com/profile/00393814416314805423noreply@blogger.comtag:blogger.com,1999:blog-8117544804898756284.post-4189524749168738312010-02-24T14:51:07.357-06:002010-02-24T14:51:07.357-06:00I came across your blog from the daring bakers sit...I came across your blog from the daring bakers site. Since seeing these cookies I have not been able to get them out of my head. It's been about a week now but I think I am finally going to break down and bake them. Thanks for the posting!The Betz Familyhttps://www.blogger.com/profile/16188697639113002546noreply@blogger.comtag:blogger.com,1999:blog-8117544804898756284.post-26688955253691557882010-02-17T23:07:43.200-06:002010-02-17T23:07:43.200-06:00OMG - they look amazing!! :) Will definately be tr...OMG - they look amazing!! :) Will definately be trying these out!! :)Eyes Bigger Than Bellyhttps://www.blogger.com/profile/13570307994292454084noreply@blogger.com