- Item Code: 58912
- Item Size: 2oz - 20 lbs. - Approx. 160/Case
- Case Pack: 160
- Net Case Weight: 20lb
Large semi-sweet chocolate chunks combined with creamy peanut butter.
Ingredients
Sugar, Enriched Bleached Flour (Bleached Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Chocolate (Sugar, Unsweetened Chocolate, Cocoa Butter, Milk Fat, Dextrose, Soy Lecithin, Natural and Artificial Flavor), Peanut Butter (Peanuts, Sugar, Palm Oil, Salt), Margarine (Palm Oil, Soybean Oil, Water, Salt, Mono- and Diglycerides, Natural Flavor, Vitamin A Palmitate, Beta Carotene), Eggs, Brown Sugar, High Fructose Corn Syrup, Natural Flavor, Salt, Baking Soda.
Contains: Wheat, Milk, Soybeans, Peanuts and Eggs
- 1 year (unopened) from the date of production when stored at or below 0° F (-18° C).
- 24 hours when baked and stored in our display or other container.
Pre-heat oven to desired temperature.
Otis Commercial Oven: 280 F (138 C) for 17 - 20 min.
Convection Oven: 300 F (149 C) for 13 - 15 min.
Commercial Rack Oven: 325 F (163 C) for 13 - 15 min.
Residential Oven: 325 - 350 F (163 - 177 C) for 17 - 20 min.
Actual baking time will depend on the dough temperature, number of cookies baked, oven air flow and oven temperature accuracy.
Place cookies on parchment paper. Cookie placement on a standard institutional 18 x 26" baking sheet is as follows: Place up to 24 (4X6) cookies per sheet pan. For smaller pans, place 2" apart on the baking sheet.
Cookie should cool for 20 to 30 minutes prior to removing from the parchment paper. Cookies are still baking while cooling on the pan.
Properly baked cookies should have a golden brown color, and should be firm on the outside and have a soft moist interior.
Underbaked cookies will appear pale, slightly grey in the center, greasy, and have a soft pliable texture.
Overbaked cookies will appear medium brown to dark brown in color, and will have a firm to hard texture.
Do not thaw before use.
Keep frozen in original packaging.
