Soft and Chewy Peanut Butter Cookies

From Cook's Country | October/November 2010

Why this recipe works:

Switching from shortening to butter made the task of creating Soft and Chewy Peanut Butter Cookies more difficult, but the superior flavor was worth the complication. Thanks to hydrogenated oils used in manufacturing, processed peanut butter produced a chewier cookie than natural peanut… read more

Switching from shortening to butter made the task of creating Soft and Chewy Peanut Butter Cookies more difficult, but the superior flavor was worth the complication. Thanks to hydrogenated oils used in manufacturing, processed peanut butter produced a chewier cookie than natural peanut butter. The chewiest recipes we encountered were sweetened with honey, but we found the flavor overbearing. To retain the moisture of honey without sacrificing flavor, we used light corn syrup instead. We cut back on the egg white in our recipe and added more peanut butter to make up for the loss of moisture. Baking soda reacted quickly with the acidic ingredients in the dough to create bubbles that expanded in the heat of the oven. This caused the cookies to puff up and deflate before their structure had time to set, leaving the centers soft and chewy.

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Makes about 2 1/2 dozen cookies

Use processed peanut butter for the softest, chewiest texture. The dough is quite soft, so keep it chilled until you are ready to form and bake the cookies.

Ingredients

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