Peanut Butter Chews

I've never really been a fan of peanut butter cookies.  Which is odd because I love (and I mean love) peanut butter.  Maybe it's because they tend to be crunchy and sandy and those are two things a good cookie should never be - at least if you ask me, the boy tends to like sandy cookies.

Anyway, back to the King Arthur Cookie Companion I went to look for a good peanut butter cookie recipe and I found Peanut Butter Chews.

Overall they're not bad.  I guess if you like peanut butter cookies these would be top notch, but they were just too sandy for me.  They had a good peanut butter taste (another thing most PB cookies are lacking), but they just didn't have that chewy chocolate chip cookie-like texture that I crave.  I will say though that these cookies have held up fabulously.  It's been 4 days in the tin and they're still soft and tasty.

Recipe

(directly from the King Arthur website)

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) flour

Directions

1.  Preheat the oven to 325°F. Lightly grease (or line with parchment) two baking sheets.

2.  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.

3.  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.

You don't happen to have a chewy PB cookie recipe, do you?

Much love!

Renee