Peanut Butter Cookies are probably my all-time favorite cookie. I have a “go to” recipe for traditional criss-cross peanut butter cookies, but I’m always up for something new in the cookie department. I found this awesome recipe for Peanut Butter Chews in the King Arthur Flour Cookie Companion. I love this recipe! And, I am loving this cookbook, by the way.
Here’s what you will need:
The technique for making this cookie is a little different than the usual. Combine butter, sugars, corn syrup, baking soda, salt and vanilla in a large bowl. Cream together.
Add eggs, one at a time, beating well after each addition.
Add the peanut butter and beat until the mixture is light and fluffy.
Stir in the flour.
Using a medium cookie scoop, place on a cookie sheet that has been lined with a Silpat or parchment paper. Bake at 325 degrees for 10 to 15 minutes. They should be light golden brown around the edges.
For a soft, chewy cookie, don’t over bake!
These cookies are soft and chewy in the middle, and just barely crisp on the edges.
They are absolutely packed with peanut butter deliciousness!
These practically melt in your mouth. Oh. My. Goodness. Love these!
This recipe makes a ton of cookies. I baked three dozen to have ready on hand, and I scooped the rest, froze them over night,
and then stored them in a Ziplock bag in the freezer to have even more fresh cookies ready in a snap!
You need to make up a big ol’ batch of these ASAP!
Here’s a printable recipe for you:
Peanut Butter Chews
Ingredients
- 1 cup butter
- 1 cup dark brown sugar
- 1/2 cup granulated sugar
- 1/4 cup dark corn syrup
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons vanilla
- 2 eggs
- 2 cups peanut butter
- 2 cups flour
Instructions
- Preheat oven to 325 degrees.
- Line cookie sheets with a Silpat or parchment paper and set aside.
- Cream together butter, sugars, corn syrup, baking soda, salt, and vanilla.
- Add eggs, one at a time, beating after each addition.
- Add peanut butter.
- Beat on medium speed until light and fluffy.
- Stir in the flour.
- Using a medium cookie scoop, place on cookie sheet.
- Bake for 10 to 15 minutes, just until the edges are beginning to turn golden brown. Don’t over bake!
- Cool on the cookie sheet for a few minutes and transfer to a cooling rack.
Notes
I used a 2T cookie scoop and got exactly 3dz cookies. They truly are delicious!