Peanut Butter Chewies

Name: Peanut Butter Chewies
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 5 dozen
Cuisine: American
Ingredients: 2 stick butter, unsalted, at room temperature; 1 c brown sugar, firmly packed; 1/2 c white sugar; 1/4 c corn syrup, dark; 3/4 tsp baking soda; 1/2 tsp salt; 1 1/2 Tbsp vanilla extract; 2 large eggs; 1 18 oz jar crunchy peanut butter; 2 c all purpose flour

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By Hope Wasylenki
@MizWasy

This recipe evolved from a recipe in "The Cookie Companion" from The King Arthur Flour people. It has had a couple of modifications, but not enough for me to claim it as my own creation.

My husband loves these and that from someone who told me they didn't like peanut butter.

Oh, important - use a stand mixer, you won't regret it - otherwise, your arm will get very tired with a hand mixer. These are awesome!

Originally posted to Granny's Delights: grannysdelights.blogspot.com/...html

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

5 dozen

Prep:

35 Min

Cook:

15 Min

Method:

Bake

Ingredients

2 stick

butter, unsalted, at room temperature
1 c

brown sugar, firmly packed
1/2 c

white sugar
1/4 c

corn syrup, dark
3/4 tsp

baking soda
1/2 tsp

salt
1 1/2 Tbsp

vanilla extract
2 large

eggs
1

18 oz jar crunchy peanut butter
2 c

all purpose flour
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How to Make Peanut Butter Chewies

Step-by-Step

Lightly grease or line 3 - 4 cookie sheets with parchment paper/silpat. Preheat oven to 325°F (Convection Ovens or dark cookie sheets - 300°F).
In the mixing bowl of your stand mixer cream butter, sugars, corn syrup, baking soda, salt, vanilla together until creamy, scraping down the sides as needed.
Add eggs, one at a time, and blend in thoroughly after each addition.
Add in peanut butter and beat until light and fluffy. Blend in flour until fully incorporated.
Chill dough 20-30 minutes in the freezer (or refrigerate overnight before scooping - this prevents them from spreading too much, 'cuz if they spread, they won't be soft or chewy).
Drop by tablespoonfuls (or use a cookie scoop) onto prepared cookie sheets.
Bake for 15-16 minutes - but don't overbake or they won't be chewy, the edges should be lightly browned and the centers will look a bit shiny or slightly underdone.
Very Important: Let them cool on the sheets for about 15 minutes before even attempting to move. Cookies are extremely fragile at this stage ~ this waiting time is imperative. Using a spatula, move cookies to cooling racks and let cool completely.
Store your cookies in an airtight container (put in a slice of bread to help keep them soft/chewy).

Yield: 5 to 5 1/2 dozen - great for bake sales or classroom treats - Very Easy - a surefire winner!

Variation: add 1 - 1 1/2 cups of mini chocolate chips (or peanut butter chips for super peanutty goodness) ~ or miniature M&Ms candies.