Chewy Peanut Butter Cookies

• 분량: 8 cookies

재료

Dry mixture:

150g all-purpose flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp cornstarch

1/2 tsp salt

Wet mixture:

8 tbsp melted and cooled butter

100g brown sugar

75g white sugar

120g peanut butter

1 egg, room temperature

1/2 tsp vanilla extract

방향

Preheat oven to 325F/350F (see notes)

In medium mixing bowl, combine all dry mixture ingredients until well-mixed.

In large mixing bowl, combine white and brown sugars, then cream with previously melted room-temperature butter until just slightly fluffy (do not over-mix or too much air will be incorporated). Add egg and vanilla, continue mixing until just combined, then repeat with dry mixture.

Refrigerate dough for at least 1 hour. If scaling recipe up, refrigerate for 4 hours or overnight.

Form cold dough into walnut-sized balls and place on parchment-lined sheet, pressing with palm to flatten them somewhat. Bake until set on edges but still underdone on top, about 11min (350F) or 15 min (325F). Allow to cool completely to room temperature or cookies may appear underdone.

노트

350F temperature may result in more variability for texture, still testing.