Ingredients for Chewy Peanut Butter Cookies
- All Purpose Flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Creamy Peanut Butter
- Light Brown Sugar
- Unsalted Butter
- Light Corn Syrup
- ½ cup (100g) granulated sugar
- 1 large egg
- Egg Yolk
- Vanilla Extract
- Dry Roasted Peanuts
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How to Make Chewy Peanut Butter Cookies
- Preheat oven to 350°F (175°C). Adjust oven racks to upper-middle and lower-middle positions.
- Whisk together 1 ½ cups (190g) all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt in a medium bowl. Set aside.
- In a large bowl, cream together 1 cup (225g) creamy peanut butter, ¾ cup (150g) packed light brown sugar, ½ cup (115g) unsalted butter, softened, ¼ cup (60ml) light corn syrup, ½ cup (100g) granulated sugar, 1 large egg, 1 large egg yolk, and 1 teaspoon vanilla extract until smooth and creamy.
- Gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the dough in half. Wrap each half tightly in plastic wrap and refrigerate for at least 1 hour, or until firm. This chilling step is crucial for preventing the cookies from spreading too much.
- Line two baking sheets with parchment paper.
- Roll 2 tablespoons of chilled dough into 1-inch balls. Place the balls 2 inches apart on the prepared baking sheets.
- Using a lightly greased tablespoon or measuring cup, gently flatten each ball to about ½-inch thickness. Top with chopped peanuts, pressing gently to adhere.
- Bake for 12-14 minutes, or until the edges are lightly golden brown and the centers are set. Rotate baking sheets halfway through baking for even browning.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
48g
Fat
21g
Carbs
7g
