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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:
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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.
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Add eggs, one at a time, beating well after each addition.
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Add the peanut butter and beat until the mixture is light and fluffy.
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Stir in the flour.
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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.
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For a soft, chewy cookie, don’t over bake!
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These cookies are soft and chewy in the middle, and just barely crisp on the edges.
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They are absolutely packed with peanut butter deliciousness!
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These practically melt in your mouth. Oh. My. Goodness. Love these!
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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,
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and then stored them in a Ziplock bag in the freezer to have even more fresh cookies ready in a snap!
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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!