56g (1/2 stick / 4 tsbp) butter, softened
250g (1 cup) homemade peanut butter
1 tsp salt
1 tbsp corn syrup
200g (1 cup) light brown sugar
1 egg
1 egg yolk
125g (1 cup) flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp cornstarch
1) In a large bowl, beat butter, peanut butter, salt, corn syrup and brown sugar until light and very fluffy. Add egg, egg yolk and continue beating until smooth.
2) In another bowl, mix together flour, baking soda, baking powder and cornstarch. Stir the dry ingredients to the wet ones and mix just until incorporated.
3) Refrigerate for at least 30 minutes. Meanwhile, preheat the oven to 180C / 350F. Line 2 baking trays with parchment paper. Form balls and flatten a little. These cookies will not spread.
3) Bake for 9-11 minutes. Do not overbake - if they look underbaked in the middle it's ok - they firm up while cooling. Remove from the oven and let sit on a counter for at least 10 minutes before removing from the baking tray. Dust with some powdered sugar.
Makes 28 cookies
Recipe by collecting memories
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