Peanut Butter Cookies made with “JIFFY” Cookie Base Mix.
| INGREDIENT | 2½ LB BATCH | 5 LB BATCH |
|---|---|---|
| “JIFFY” Cookie Base Mix | 2½ lb | 5 lb |
| Peanut Butter | 2 cups (19 oz) | 4 cups (38 oz) |
| Brown Sugar | 1/4 cup (1.8 oz) | 1/2 cup (3¾ oz) |
| Eggs | 2 | 4 |
| Water | 1/2 cup (4 oz) | 1 cup (8 oz) |
| INSTRUCTIONS | |||
|---|---|---|---|
| 1 | Use a mixer with paddle attachment. | 5 | Stop mixer. Scrape bowl and paddle. |
| 2 | Add peanut butter and brown sugar into mixing bowl. Cream on low speed* for 30 seconds. Beat in eggs until blended. | 6 | Scoop dough, roll into a ball and place onto a greased or paper-lined pan. |
| 3 | Add Cookie Base Mix and water into mixing bowl. | 7 | Use the back of a fork to gently flatten each cookie and make a crisscross pattern. |
| 4 | Blend on low speed* for 1 more minute. | 8 | Bake according to the table below. |
| SCALE | CONVECTION OVEN | STANDARD OVEN | YIELD 5 LB BATCH |
|---|---|---|---|
| #40 scoop (1.0 oz) | 325°F for 8 – 12 minutes |
375°F for 12 – 15 minutes |
133 |
| Baking time may vary depending on the oven and oven load. |
| *Low speed is 1st speed on a 3-speed mixer or 2nd speed on a 4-speed mixer. |
The mission of Team "JIFFY" is to achieve 100% product integrity with quality people caring about one another and the communities served.
