Peanut Butter Chews
Source of Recipe
King Arthur Flour Magazine
List of Ingredients
They were raving about these PB Cookies in a newsletter that I receive.
Peanut Butter Chews
Nicely soft and chewy, with just the faintest crunch around the edges, these
cookies balance peanut butter flavor with the wonderful caramelized taste of
dark brown sugar.
Yield: 5 1/2 dozen cookies • Baking temperature: 325°F • Baking time: 15
minutes
1 cup (2 sticks, 8 ounces) unsalted butter
1 cup (8 ounces) dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1/4 cup (2 3/4 ounces) dark corn syrup
3/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
2 cups (19 ounces) creamy peanut butter
2 cups (8 1/2 ounces) unbleached all-purpose flour
Preheat the oven to 325°F. Lightly grease (or line with parchment) two
baking sheets.
In a medium-sized bowl, cream together the butter, sugars, corn syrup,
baking soda, salt, and vanilla. Add the eggs one at a time, beating well
after each addition. Add the peanut butter, beating until the mixture is
light and fluffy. Stir in the flour.
Drop the dough by the tablespoonful onto the prepared baking sheets. Bake
the cookies for 15 minutes, until they’re a light golden brown around the
edges. Don’t overbake or they’ll be crisp, not soft. Remove them from the
oven and transfer to a rack to cool.
Nutrition information per serving (1 cookie, 22 g): 104 cal, 7 g fat, 2 g
protein,
3 g complex carbohydrates, 6 g sugar, 1 g dietary fiber, 13 mg cholesterol,
85 mg sodium, 68 mg potassium, 27 RE vitamin A, 4 mg calcium, 31 mg
phosphorus.Recipe
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