This recipe uses a unique whisking and resting technique when incorporating the eggs into the butter mixture. The eggs are briefly whisked in, and then the mixture rests for three minutes. This gives the sugars time to dissolve in the eggs’ moisture fully.
This process repeats a total of four times. This also helps to create a better emulsion with the butter fat and lecithin (an emulsifier) in the eggs. The mixture should be thick and shiny.
Use creamy peanut butter
I use creamy peanut butter because the smooth texture easily incorporates into the cookie dough. If you enjoy bits of nuts in the dough, use chunky peanut butter. I’ve even used natural peanut butter and homemade peanut butter. These will give a slightly drier texture because they don’t contain added vegetable oils. Whisk it into the butter mixture until just incorporated.
Make the cookie dough
CROCKPOT LASAGNA
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