Are people as particular about peanut butter cookies as they are about brownies, or chocolate chip cookies, or sugar cookies? With the later three, there are clear disagreements on “perfection.” Some like a fudgy brownie versus a cakey brownie. Some argue butter all the way with chocolate chip cookies, while others swear by shortening. For sugar cookies: should they be thick and chewy or thin and crisp? But what about peanut butter cookies? Is there any other way to make peanut butter cookies besides soft and chewy?
That is exactly how these cookies are. They are super soft, tender and delicate… like a baby. You have to be gentle with them… like a baby. They are not crisp on the edges whatsoever… like baby? These cookies are delicate and I warn you: they don’t travel well. Do not attempt to mail these cookies or put them in your luggage because they will arrive in pieces… like a baby.
I don’t know much about babies, but I do know a lot about cookies and these are how I like my peanut butter cookies. It’s like they bake up just enough for the outside to form a crust and conceal the tender dough. This dough has two cups of peanut butter in it people, so it’s like the Richey Rich of peanut butter cookies.
I think the softness of the cookie needs a little crunch to give it textural contrast, so I always add a bag of Reeses Pieces to these. Plus, the pop of color makes them more appealing to the eye then your standard beige cookie.
This recipe makes A LOT of cookies; about three dozen. So either bake for a crowd , cut the recipe in half or prepare to freeze half of the dough.
Peanut Butter Chews
from King Arthur Flour
Ingredients
1 cup (2 sticks, 8 ounces) unsalted butter
1 cup (7 1/2 ounces) dark brown sugar
1/2 cup (3 1/2 ounces) granulated sugar
1/4 cup (2 3/4 ounces) dark corn syrup
3/4 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla extract
2 large eggs
2 cups (19 ounces) creamy peanut butter
2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 bag Reese’s Pieces (15 oz) – optional
Directions
Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.
In a medium-sized bowl, cream together the butter, sugars, corn syrup, baking soda, salt, and vanilla. Add the eggs one at a time, beating well after each addition. Add the peanut butter, beating until the mixture is light and fluffy. Stir in the flour. Stir in Reese’s Pieces, if using.
Drop the dough by the tablespoonful onto the prepared baking sheets. Bake the cookies for 15 minutes, until they’re a light golden brown around the edges. Don’t overbake or they’ll be crisp, not soft. Remove them from the oven and transfer to a rack to cool.
No babies were harmed in the making of these cookies.
Adventures of a Hungry Redhead 
Oh my, these look like they have the perfect soft texture! I’m salivating.
Dangerously soft 🙂