How to Make Your own Recipe (Peanut Butter Cookies) Part 2

hello and welcome to series bakers todaywe’re going to continue on with creatingour own recipe with peanut buttercookies from last time I’ve changed thesize of the recipe and tweaked a few ofthe ingredients mainly the peanut butterso let’s get into it so in my recipe Ihave changed it to be 24 cookies or twodozen however while I’m testing makingsure that it works I’m going to reduceit down to about six cookies to amanageable amount I don’t want to bemaking too many cookies that turn outbad anyways so let’s do the exact samething we needed last night okay so let’sgrab the peanut butter just start withthat so we’re doing 1/4 of my recipe nowlet’s add our sugarlet’s mix that up now I’ve decidedagainst using chunky peanut butter asthat was an option beforehand but I feellike once we start adding chocolate wewon’t need that chunky peanut butter forthe texture now I’m still debating onwhat I’m gonna do put chocolate chips inhere or just do a chocolate drizzle sofor today we’re just gonna test out ifthis recipe works as it is and thenwe’ll come back again to try to figureout if adding chocolate chips or drizzleis better but first we’re gonna do thisnow I don’t need a full eggs worth Ionly need about 40 grams so I’m gonnaput exactly 40 grams that’s why I’vewhisked it up I want to be as close tothe recipe as possible so that itdoesn’t put too much egg in here so if Ijust use that whole egg I’d have tochange my whole recipe to add a wholenother 40 grams to the total becausewhen you times it by four that would beanother 10 grams in there lookingpromising so let’s put on there ovenI’ve also tried to adjust the recipe tofit perfectly with this so that I don’thave to constantly pick from other oneslike I had to do last night but we’llsee how that works up okay so noweverything’s it’s a bit liquidy so maybeyou need to adjust some more but shouldbe fineone I’m trying to go for a more moistcookie so we’ll see if what I did changeto the recipe helps with that I addedmore peanut butter compared to the sugarand egg I’m going to avoid using vanillain this one and see the differencebetween the using vanilla and not usingvanilla okay now I just have to scrapethis last one out so it looks like myrecipe is laid out properly to beexactly six cookies because once I getthis out yeah this looks small but onceI get this out as well it’s exactly theright amountI might adjust it slightly upwards justto make sure that in a bakery sense yourstaff might be putting a little bit toomuch in the first one compared to thelast one so if I add just like an extra10 20 grams to a batch of six a spreadout through the peanut butter the sugarthe egg it will make it easier for themto get more uniformed product becausethis is a lot softer I don’t need toroll it into a ball I’m just gonna pressit down like this see how this turns outI like this design we’re going tocontinue with this designI also want to just see if it’s easierto just scoop them out and then formbecause remember last time rolling theballs was a lot more time-consuming andI want to make sure that it’s as quickand easy as possible for a big reset athome it doesn’t really matter becauseyou can always have all the free time inthe world but in your at your businessyou want to make sure that it’s quickand fastso once the oven heats up I’ll put thesein I’ll wash while I waiting now we’llcome back then so I just realized thatit didn’t catch me putting the salt inbut there is salt in here just so followthe recipe you can just throw it inwhenever you want so we’re gonna putthese in now but remember there is saltI just forgot to show you guys sorryabout that so we’re gonna put these inand see how they turn out in a fewminutes we’re gonna try ten minutes andsee how well that goes but as ourlearning we’ll figure out the exacttiming it ended up being about 15minutes these are the two notes justturn them brown on the outside I mightput them in for another minute yeah I’mgonna put them in front of the minutewe’ll come back then so just a littleminute left later they’re a lot moredark okay they’re cracking a bit they’rebit flat you don’t see the design asmuch we’ll see how it turns tastes inthe end this will be fine if I have thechocolate in it like the drizzle so I’mprobably gonna have to go with thedrizzle and knock the chocolate chipsbecause this seems to be a little toothin and the chocolate chips would belike the height of it so I’ll probablyjust go with drizzleonce these cools down I’ll taste Dustinand figure out what I’m gonna change sothis is how they turned out they tastegreat they’re nice and moist in themiddle so the recipe is good and done Ihave slightly adjusted to add that 20grams that I was talking about so thatwhen I make two dozen at the bakery thefirst cookie isn’t bigger than the lastcookie or I don’t get 23 cookies insteadof 24 so that’s been fixed now the onlything I need to test out now is maybe Ido still do the chocolate chips and justput them on top or a drizzle so we’regonna try that next time and then thisrecipe will be finished if you’ve likedthis video please like and subscribe youcan follow me on Facebook Twitter orInstagram I even have my own websitethank you and have a nice day