Chewy Double Peanut Butter Cookies
Submitted by UnfigZef
Soft, chewy double peanut butter cookies loaded with creamy peanut butter and topped with chopped peanuts. The chew comes from melted butter, corn syrup, and an extra egg yolk.
YIELD
32 servingsPREP
20 minCOOK
30 minREADY
2 hrsChewy, not crumbly, is the whole point here, and a few choices make it happen. Melted butter, a slug of corn syrup, and an extra egg yolk all keep these peanut butter cookies soft and bendy long after they cool.
The double comes from peanut butter worked through the dough and a press of chopped peanuts on top for crunch and a roasty, salty edge. Chilling the dough for an hour is what keeps the cookies thick: cold dough spreads slowly, so they bake up plush instead of thin and crisp.
Flatten the chilled balls with an oiled cup, press on the peanuts, and pull them the moment the edges begin to brown while the centers still look soft.
Pro Tips
- Do not overwork the dough once the flour goes in, or the cookies turn tough.
- Chill the dough until firm; warm dough spreads thin and loses the chew.
- Pull them when the edges are just set and the centers look slightly underdone; they finish on the sheet.
- Oil the bottom of the cup before flattening so the dough does not stick.
Variations
- Use crunchy peanut butter for even more texture.
- Press a chocolate kiss into each cookie the moment they leave the oven.
- Roll the dough balls in sugar before baking for a crackly top.
Ingredients
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.
