Old fashioned chewy peanut butter cookies are the peanut butter version of a molasses crinkle. They are soft, extremely chewy, and taste like an old fashioned peanut butter cookie! These simple peanut butter cookies are soft, extremely chewy, and taste good old fashioned.
- ¾ cup of butter, softened
- ¾ cup of brown sugar, packaged
- ½ cup of sugar plus ¼ cup of sugar, divided
- 1 cup of peanut butter *
- 2 eggs at room temperature
- 1 ½ teaspoon of vanilla
- 2 cups of flour
- ½ teaspoon of baking soda
- ½ teaspoon of baking powder
- ¼ teaspoon of salt
How to make old fashioned chewy peanut butter cookies
- Preheat the oven to 350 degrees.
- Beat the butter in a large bowl until creamy. Add the brown sugar and ½ cup of sugar and cream together. Beat in the peanut butter. Add the eggs one at a time, stirring until well blended. Add the vanilla.
- Whisk the flour, baking soda, baking powder, and salt in a medium bowl. Add the dry ingredients to the creamy mixture and mix well.
- Pour the remaining ¼ cup of sugar into a small bowl. Take a spoon full of dough and form a ball. Cover the sugar ball by rolling it into the bowl. Place the dough on an ungreased baking sheet about 2 inches apart. NOTE: If the dough is too soft, refrigerate for 30 minutes or more until it has solidified enough to roll gently.
- Press the prongs of a fork into the cookie dough to gently flatten the dough and create the cross pattern on top.
- Bake for 10-12 minutes or until the cookies are well set. Allow to cool on a baking sheet for 2 minutes before transferring it to a wire rack to cool completely.
* If using all natural peanut butter, increase the flour by another ¼ or ½ cup so that the dough is easier to roll out. Natural peanut butter tends to be a little more liquid.
What to add to cookies to make them chewy?
Most cookie recipes name for at the least one egg. You can strive omitting the white of every egg, which has a tendency to dry out whilst baked, and changing it with a further yolk Plus, egg yolks have greater fats than egg whites, which enables to hold your cookies wet and chewy.
Thick and chewy peanut butter cookies
Cream the butter and sugars in the bowl of a stand mixer fitted with the paddle attachment. Add the peanut butter, egg, and vanilla. Mix well and scrape down the bowl. Combine the flour, baking soda, and salt. Add to butter mixture all at once and mix until incorporated.
Place the dough on silicone-lined baking sheets. Bake at 350 degrees for 10 to 12 minutes or until set. Let the cookies cool slightly on the sheet before transferring to a cooling rack. Store cookies in an airtight container.
Also Read: Cooking without salt
Factors cause a cookie to be crisp soft and chewy
Sometimes a flat, crisp cookie is desired. Gingerbread cookies are a classic crunchy cookie, and some people prefer crunchy chocolate chip cookies. The trick to a thin, crisp cookie is to use ingredients that allow the cookie to spread during baking.
Use the following ingredient suggestions to ensure your cookies come out crisp and delicious every time.
Flour : All-purpose flour has a higher protein content than other flours. When used in cookies, it creates a darker brown crisp cookie, thanks to the Maillard reaction .
fat : Butter has a low melting temperature. This allows a cookie to spread much more during baking than other solid fats, such as shortening. Butter also contains protein, which helps brown and brown. For flat, brown cookies, butter is the best choice.
sugar : using white sugar or corn syrup in a cookie produces a crunchy end product. Corn syrup also browns more easily than some other sugars.
Egg : Recipes without eggs will produce a flatter, crisper cookie with more spread. The eggs provide moisture for the steam that ferments the cookie dough. Egg protein provides body and structure to maintain that loft as well. Eggless cookies will be flatter, thinner, and crispier than recipes that contain eggs.