Chewy Peanut Butter Cookies
Course:
Dessert
Ingredients
Dry
- 313 grams Plain Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Cornflour
- 1 teaspoon Salt
Wet
- 227 grams Butter (melted & cooled)
- 200 grams Brown Sugar
- 150 grams Sugar
- 258 grams Peanut Butter (natural)
- 2 Egg (room temp)
- 1 teaspoon Vanilla Extract
Notes
I used 1/2 Skippy, 1/2 crunchy natural. Used the big ice cream scoop.
Steps
- Add baking paper to a large plate or tray that will fit in the fridge.
- Melt the butter and set it aside to cool slightly.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cornflour, and salt.
- In a separate large bowl, use a hand mixer to cream together the cooled melted butter, the brown sugar, and granulated sugar until fully combined and just slightly fluffy.
- To the large bowl, add the peanut butter, eggs, and vanilla and mix until just evenly combined.
- Pour the flour mixture into the wet mixture and quickly mix until no clumps of flour remain. Make sure not to over-mix or your cookies will be puffy.
- Place the cookie dough balls on the baking sheet, evenly spaced, and then gently press down on the tops with your palm to flatten slightly. Cover and refrigerate for 30 minutes.
- Preheat the oven to 175°C conventional.
- Uncover and bake the cookies for 13 minutes, or until just set around the edges but very soft and puffy in the middle. Allow the cookies to cool on the baking sheet fully without disturbing them to finish setting. Repeat with any remaining dough.
Source: https://hostthetoast.com/best-chewy-cafe-style-peanut-butter-cookies/