peanut butter chewies

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

(1 RATING)

51 Pinches

Hope Wasylenki

Gahanna, OH

Updated on Dec 2, 2011

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: http://grannysdelights.blogspot.com/2010/01/peanut-butter-chewies.html

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prep time 35 Min

cook time 15 Min

method Bake

yield 5 dozen

Ingredients

2 sticks butter, unsalted, at room temperature
1 cup brown sugar, firmly packed
1/2 cup white sugar
1/4 cup corn syrup, dark
3/4 teaspoon baking soda
1/2 teaspoon salt
1 1/2 tablespoons vanilla extract
2 large eggs
1 - 18 oz jar crunchy peanut butter
2 cups all purpose flour

How To Make peanut butter chewies

Step 1

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).

Step 2

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.
Step 3

Add eggs, one at a time, and blend in thoroughly after each addition.
Step 4

Add in peanut butter and beat until light and fluffy. Blend in flour until fully incorporated.
Step 5

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).
Step 6

Drop by tablespoonfuls (or use a cookie scoop) onto prepared cookie sheets.
Step 7

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.
Step 8

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.
Step 9

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.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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