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Granny's Delights

Peanut Butter Chewies

Saturday, January 16, 2010 | Publish by Taffy

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!


Peanut Butter Chewies


8 oz (2 sticks) unsalted butter - at room temperature
8 oz (1 cup packed) dark brown sugar
3.5 oz (1/2 cup) granulated sugar
1/4 cup dark corn syrup
3/4 teaspoon baking soda
1/2 teaspoon salt
2-3 teaspoons vanilla
2 large eggs
1 (18 oz) jar crunchy peanut butter
8 1/2 oz (2 cups) all-purpose flour


Instructions:
Lightly grease or line 3 - 4 cookie sheets with parchment paper/silpat.
Preheat oven to 325F (Convection Ovens or dark cookie sheets - 300F) degrees.


Cream butter, sugars, corn syrup, baking soda, salt, vanilla together until creamy.


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 cool on racks for about 15 minutes before even attempting to move.  Cookies are extremely fragile at this stage ~ this waiting time is imperative.


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 or regular chocolate chips (or peanut butter chips for super peanutty goodness) ~ or miniature M&Ms candies.

Key Words cookie, easy, peanut butter
Whatcha think? 
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About the blog . . .

Here you will find recipes from three generations of home cooks. You'll also find a few tips, tricks and shortcuts along the way to make your cooking easier. This is why my husband calls me "Shortcut Sally." There are times when slaving over a meal is warranted and times when it won't affect the final result if you don't. The trick is for you to know the difference and that your guests don't have a clue.

Other sites to visit

  • 101 Cookbooks
  • ABC's The Chew
  • Just A Pinch Recipe Club
  • Kitchen & Dining@HSN
  • Kitchen & Food@QVC
  • Paula Deen's website
  • Rachael Ray Magazine
  • Rachael Ray's website
  • The Food Network website
  • Three Many Cooks
  • Trader Joe's Market

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