CHEWY PEANUT BUTTER COOKIES
Adapted via GoodHousekeeping
Serves: 20 (makes about 24 to 30 cookies)
♦ 2 3/4 cups all-purpose flour
♦ 1 tsp baking powder
♦ 1/2 tsp baking soda
♦ 1/4 tsp salt
♦ 1 cup (2 sticks) butter or margarine, softened
♦ 1 cup creamy peanut butter
♦ 1 cup packed brown sugar
♦ 1/2 cup granulated sugar
♦ 2 tbsp corn syrup
♦ 2 tsp vanilla extract
♦ 2 large eggs
Preheat oven to 375 degrees F. Combine flour, baking powder, baking soda, and salt in a medium bowl; set aside.
In large bowl, with mixer at medium speed, beat butter, peanut butter, and sugars until creamy, occasionally scraping bowl with rubber spatula. Beat in corn syrup, vanilla, then eggs, 1 at a time, beating well after each addition. At low speed, gradually add flour mixture; beat just until blended, occasionally scraping bowl. Cover and refrigerate dough 30 minutes for easier shaping.
Shape dough by rounded measuring tablespoons into 1 1/2-inch balls. Place balls, 2 inches apart, on a large cookie sheet lined with parchment paper. With floured tines of fork, press and flatten each ball, making a crisscross pattern. Bake cookies 12 to 13 minutes or until pale golden. Transfer cookies to wire rack to cool. Repeat with remaining dough.
To read more about these cookies and my musical pairing, click HERE.