CHEWY PEANUT BUTTER COOKIES
INGREDIENTS
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups creamy peanut butter (Skippy or Jif)
3/4 cup packed light brown sugar
8 tablespoons (1 stick) unsalted butter, melted and cooled slightly
1/2 cup light corn syrup
1/4 cup granulated sugar
1 large egg plus 1 egg yolk
1 teaspoon vanilla extract
1/3 cup dry-roasted peanuts, chopped fine
INSTRUCTIONS
Combine flour, baking soda, and salt in medium bowl. Whisk peanut butter, brown
sugar, butter, corn syrup, granulated sugar, egg, yolk, and vanilla until
smooth. Stir in flour mixture until just combined. Divide dough in half, wrap
with plastic wrap, and refrigerate until firm, about 1 hour.
Adjust oven racks to upper-middle and lower-middle positions and heat oven to
350 degrees. Line 2 baking sheets with parchment paper. Roll 2 tablespoons
chilled dough into 1½-inch balls and place 2 inches apart on prepared baking
sheets. Using greased measuring cup, gently press each ball to ¾-inch thickness
and top with chopped peanuts, pressing lightly to adhere.
Bake cookies until puffed and edges are lightly browned, 12 to 14 minutes,
switching and rotating sheets halfway through baking. Cool 5 minutes on sheets,
then transfer to wire rack to cool completely. Repeat with remaining dough.
Larry Kenneth Griggs shared Foodgasms's photo.