! PB Surprise dough crumbling- should I add water, chill?

M

mariadnoca

Moderator
The dough has sat for about an hour because I'm suppose to be baking these off at my SIL's. The timing changed to meet so I was deciding if I should put it in the fridge and let come to rm temp before prepping the filled cookie to be baked. Instead decided I'd prep the cookie so they'd be ready for the oven once I get there. The problem is the dough is very dry, the KA hated it when it got that stiff and I turned it off for fear it would break.

The problem is I can flatten the cookie ok, but when I fill it and try to wrap, the dough cracks apart exposing the filling.

Would you just add some water, or would chilling help it (it doesn't say to chill first) Update: water helped some, but it's still cracking I added nearly 1/4c of water so don't want to add more, I think this will work, but I wonder what happened?

My only thought is maybe my egg was a bit old and not as liquid?? (Since it's nearly the only liquid and I made a double batch of the ingreds below)

1 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup granulated sugar (plus more for rolling)

1/2 cup packed brown sugar

1/2 cup unsalted butter, softened

1 cup creamy peanut butter, divided (1/4 & 3/4)

1 teaspoon vanilla extract

1 egg

3/4 cup powdered sugar

(the 3/4c PB and powdered sugar is for the filling)

 
Never mind! I now C that U did not chill b4 rolling & that's precisely what the above link suggests.

 
It's chilling now, but will bring back to rm temp (I used reg Skippy PB)

I had to run to a dr appt so stuck the dough in the fridge, because...eggs. I'm taking everything to SIL's to bake/drink wine in a few mins. I ended up adding a few more Tbls of water since I won't have the KA over there.

Last I tried before chilling, even with the addition of water, once I tried to wrap the center with the dough, though less crumbly, it cracked everywhere. I recall it being sorta crumbly last time I made them, but they smooshed (the technical term doncha know) together fine when I wrapped them into a ball. I did use a different brand of butter this time. Before TJ's, this time Costco.

Oh and I will add, though unrelated, I made Snickerdoodles right before and had to go buy more flour/ brown sugar. I'd had Gold Medal and bought my normal KA (wow the KA seemed much heavier - I scoop vs. weigh) and I got the on sale Brown Sugar vs. C&H (so cane vs. I expect beet) and there was a marked difference in texture/color.

 
They came out ok, added at least 1/2+ water

but the dough still cracked and the cookies had to be bigger than last time (approx 4+" when done). Still have no idea what got into that dough.

Made Sandies, Snickerdoodles, CChip, Oatmeal, and PB Surprise w/my SIL for tomorrow.

 
No my SIL made the CChip ones...and they were Toll House...and apparently I'm a cookie snob

because I grew up on these and she offered me one...and it tasted awful to me. Good because my waistline and I didn't really need to eat cookies, but a surprise because I didn't realize I'd become such a snob.

My go to CC is the knock-off Mrs. Fields, but I've never been "happy" with them. (They always turn out flat.) As mentioned, I tried Alton's Thick and Chewy version, which is good, better than Mrs. Fields, but not so much I'd want to keep bread flour on hand just for those. So next time if it's just up to me, I'll give these a whirl..

 
I hate the original Toll House Cookies, especially the texture - too hard once they cool off. The

Thomas Keller cookies are nice and chewy in the centers, but on the flat side, as opposed to high and thick. (see the photo at the link I posted). That's just the way I like them - I don't care for very thick/high cookies - if I want height, I'll go for cake!

Also, I don't know if you read my warning, but don't do more than 6 cookies per large baking sheet.

 
P.S. If you looking for Thick and Chewy, you could try Cook's Illustrated's.

I've made their Thick and Chewy Double Chocolate Chip cookies and they're very good. But, I don't remember how high/thick they were. They also have a Thick and Chewy regular chocolate chip cookie recipe, although, I still would try the Thomas Keller one first! From the various photos on the Internet, it's hard to tell if the CI ones are any thicker than Thomas Keller's - some look thicker and some look similar.

 
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