Soft and Chewy Peanut Butter Cookies
We made more than 1,000 cookies in our quest for the ultimate chewy peanut butter cookie.
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 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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