Chewy peanut butter cookies

The classic peanut butter cookie has that familiar crisscross pattern,

because oftentimes a fork is used to help flatten the cookie during baking. Peanut butter cookie dough is notorious for being dense so a little assistance is needed to get them to cookie evenly.

These peanut butter cookies are no different in needing a gentle squish, but that’s about the only thing they have in common. I wanted a larger, chewier, crisper edge peanut butter cookie and these are just that.

The addition of brown butter brings out a more intense nuttier flavor, because if we’re making peanut cookies, we gotta do it full send.

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Chewy Peanut butter cookies

Yield: 12

Author: Alicia Maxey

Prep time: 5 MinCook time: 10 MinInactive time: 5 MinTotal time: 20 Min

Ingredients

• ¾ cups (90g) all purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (100g) brown sugar
• ¼ cup (50g) white granulated sugar
• 6 Tbsp (83g) unsalted butter, browned
• 1 large egg
• ½ cup (125g) peanut butter

Instructions

1. Place the oven rack in the middle of the oven. Preheat to 350°F.
2. In a medium mixing bowl whisk together flour, baking soda, and salt. Set aside.
3. In a large mixing bowl whisk together brown butter butter and sugar until combined. Mixture should look sand-like.
4. Add the peanut butter and the egg, fully mixing in each before adding the next.
5. Fold in dry ingredients until combined with no additional flour at the bottom of the bowl.
6. Scoop a heaping tablespoon of dough, roll into a smooth ball and place on a parchment lined baking sheet, each cookie about 2 inches apart.
7. Gently press down on cookies to slightly flatten them. You can use a flat surface (bottom of a cup, measuring cup), but be careful not to tear the cookie dough.
8. Bake for 8-10 minutes rotating halfway through. Edges should appear slightly golden brown.
9. Sprinkle each cookie with a little flaky sea salt.
10. Let cool for 5 minutes on a baking sheet before transferring to a wire rack to completely cool.

Notes

Conventional peanut butter (Jif or Skippy, etc.) works the best for this recipe. I do not recommend natural peanut butter.

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Cookies can be left room temperature for up to 2 days.