Peanut Butter Chews

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Peanut Butter Chews

star rating (14) rate this recipe »
Published prior to 2008

Nicely soft and chewy, with just the faintest crunch around the edges, these cookies balance peanut butter flavor with the wonderful caramelized taste of dark brown sugar.

Yield: 5 1/2 dozen cookies • Baking temperature: 325°F • Baking time: 15 minutes

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

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.

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.

Nutrition information per serving (1 cookie, 22 g): 104 cal, 7 g fat, 2 g protein, 3 g complex carbohydrates, 6 g sugar, 1 g dietary fiber, 13 mg cholesterol, 85 mg sodium, 68 mg potassium, 27 RE vitamin A, 4 mg calcium, 31 mg phosphorus.

Reviews

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  • star rating 02/10/2015
  • bettyisahomemaker from KAF Community
  • I just made these using Peanut Butter & Co.'s "Dark Chocolate Dreams" peanut butter. They are really good! I used WWW flour, and threw in a teaspoon of espresso powder. It was hard to tell if they were done after 15 minutes, since they were brown from the chocolate, but I took them out anyway and they turned out fine.
  • star rating 11/21/2013
  • Valerie from Seattle, WA
  • These are decadent. Perfectly chewy with that slight crunch on the edges, just as described. We baked for 14 minutes, the cookies looked underdone but they were perfect. You won't be disappointed.
  • star rating 09/28/2013
  • Emily from Chicago
  • Really, really good, especially when I don't have the patience to unwrap Hershey kisses for peanut blossoms. Chewy, peanuty, perfect!
  • star rating 08/25/2012
  • cascadia from KAF Community
  • I got this recipe from the cookbook not realizing it would be online. My husband and I love chewy peanut butter cookies that remain somewhat soft in the center and these fit the bill. They are SOOO good, but make sure you do NOT overbake them!! We chilled the dough to make more later on because the dough makes so many when you use a 1T scoop and because of that, I flattened the balls (I just scooped and baked previously) and baked them 15 mins to account for the temperature... big mistake. Flattening them would be fine alone, but baking them longer wasn't necessary. They still taste good, but they aren't soft and chewy. Definitely needs some milk with them!
  • star rating 06/13/2011
  • Hdayton from KAF Community
  • Okay, so let me tell you that there is nothing like the guilt trip I have been receiving from my husband for the last week. He is in the Army and has been gone for the last 16 months. He all but got in the door and started whining for peanut butter cookies. I know it's not that not much to ask for, but I did not have any AP flour. I did have WW so I tried it and they came out so good. He could not believe that they were made with the WW. They came out very chewy and peanut buttery just the way he loves. I did add about 2 more oz of peanut butter and 1/4 tsp of baking soda. I would send him cookies every week, but the soft ones do not last as well or make it though the mail either. So now that he is home he only wants his soft, chewy cookies. These will be made a lot and I don't think I will ever make them with AP flour.
  • star rating 02/11/2011
  • fryankees from KAF Community
  • I'd give them 5 stars, but I added chocolate chips to half of them. Absolutely the BEST peanut butter cookie. I shared them with my usual crew and they also said these cookies are the BEST I'd ever baked!! I agree!
  • star rating 12/23/2010
  • stormyweather13 from KAF Community
  • Just got these baked,put chocolate kiss with almond on most of them,I have to tell you these our the best I have ever made.I have found my keeper Peanut Butter Cookie recipe.And they passed the Husband test,so that make's them a winner.Thank's Stormy
  • star rating 09/20/2010
  • jopalis from KAF Community
  • Made these this past weekend. So delish. Hubby liked them plain but I LOVED them with chunks of dark chocolate. Thicker than regular fork tine peanut butter cookies so nice with the chocolate chunks. Don't overbake them. A keeper recipe. Thank you AGAIN KAF!
  • star rating 12/24/2009
  • ElanaE from Lancaster, CA
  • I used all natural peanut butter and mine came out quite round an puffy. Not complaining! Still eating them. Left a plate out for Santa Claus. He didn't complain either!
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