*Libra*


 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 1-inch balls and place 2 inches apart on prepared baking sheets. Using greased measuring cup, gently press each ball to -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. 

Serve

 

 

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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 1-inch balls and place 2 inches apart on prepared baking sheets. Using greased measuring cup, gently press each ball to -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.