Friday, December 18, 2015

Thick and Chewy Peanut Butter Cookies

Thick and Chewy Peanut Butter Cookies 

113g / 1/2 cup butter, softened
200g / 1 cup soft light brown sugar
1 egg, lightly beaten
1 tsp vanilla extract
1 tsp salt
180g / 1 1/2 cup minus 4 tsp flour
4 tsp cornstarch
3/4 tsp baking soda

1) Preheat oven to 180C / 350F. Line two baking trays with parchment paper.

2) Beat butter and sugar until light and fluffy. Beat in the egg, vanilla extract, salt and peanut butter.

3) In another bowl, stir together flour, cornstarch and baking soda. 

4) Add the flour mixture to the wet ingredients and mix just until combined. Chill the dough in the refrigerator for 15-30 minutes because it will be too sticky to form the balls. Alternatively, you could place them in the freezer for a few minutes.

5) Roll the dough into small balls (I got 24 total). Place on the baking tray and bake for 10-12 minutes. Original recipe called for 7-8 minutes but that wasn't enough for me. However, do check them earlier in case they bake faster, it does depend on the size as well. 

6) Let cool completely before removing from the baking tray. They will be very soft and look slightly underbaked - but that is what you want. They will firm up once they cool. 

Recipe adapted from here

1 comment:

  1. Wonderful cookies! You can never have too much peanut butter :)


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