Chewy Double Peanut Butter Cookies
Soft and chewy centered peanut butter cookies.
Yield
32 servingsPrep
20 minCook
30 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 ¼ | cups |
peanut butter
creamy |
|
| ¾ | cup |
brown sugar
packed, light |
*
|
| 8 | tablespoons |
butter, unsalted
melted and cooled slightly |
|
| ½ | cup |
light corn syrup
|
|
| ¼ | cup |
sugar
|
|
| 1 | large |
eggs
plus 1 large egg yolk |
|
| 1 | teaspoon |
vanilla extract
|
|
| ⅓ | cup |
peanuts
finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 296 | ml |
peanut butter
creamy |
|
| 177 | ml |
brown sugar
packed, light |
*
|
| 1.2E+2 | ml |
butter, unsalted
melted and cooled slightly |
|
| 118 | ml |
light corn syrup
|
|
| 59 | ml |
sugar
|
|
| 1 | large |
eggs
plus 1 large egg yolk |
|
| 5 | ml |
vanilla extract
|
|
| 79 | ml |
peanuts
finely chopped |
|
Directions
In a medium bowl, mix together the flour, baking soda, and salt.
In a large bowl mix together the peanut butter, brown sugar, butter, corn syrup, granulated sugar, egg, yolk, and vanilla until smooth.
Stir in flour mixture until just combined, do not overwork.
Divide the dough in half, wrap with plastic wrap, and refrigerate until firm, about 1 hour.
Set oven racks to upper middle and lower middle position and preheat the oven to 350℉ (180℃).
Line two baking sheets with silicon baking mats or baking (parchment) paper.
Using 2 tablespoons of chilled dough, roll into 1½ inch balls and place 2 inches apart onto the lined baking sheets.
Oil the bottom of a cup and gently press each ball down to about ½ inch thick, sprinkle with peanuts and press lightly.
Bake in the preheated oven, until puffed and edges begin to brown, about 13 minutes, rotating and switching baking sheets halfway through baking.
Cool for 5 minutes on the baking sheets, then transfer to wire rack to cool completely.
Repeat with remaining dough.
Will keep well in an airtight container for up to 3 days.
