Chunky Peanut Butter Cookies
Hot out of the oven deliciousness, these soft and chewy chunky peanut butter cookies are just that, delicious. There's nothing like biting into a delicious, warm cookie. YUM!
Servings: 24
Calories: 261kcal
Ingredients
- 2 ¾ cup all purpose flour
- 1 ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- ½ cup butter, softened
- ½ cup shortening
- 1 cup chunky peanut butter
- 1 cup sugar
- 1 cup packed brown sugar,
- 2 eggs
- 1 tsp corn syrup
Instructions
- In a medium bowl, whisk flour, baking soda, baking powder and salt together.
- In a large mixing bowl, beat butter, shortening, peanut butter, sugar, brown sugar, eggs and corn syrup together until combined.
- Mix flour mixture into peanut butter mixture until smooth.
- Wrap cookie dough in plastic wrap and chill for an hour or so.
- Once chilled, using a one inch cookie scoop, shape cookies into balls and place onto lightly sprayed baking sheets at least 2 inches apart.
- Gently make a crisscross mark on each cookie using a fork to flatten a bit.
- Bake at 375º for 10 -12 minutes just until set.
- Remove from oven and after two minutes, place cookies on a wire rack to cool.
Notes
Tips
- Mix your dough ingredients until fully combined, but don't overdo it. While this dough should be fully mixed, overworking it can lead to tough cookies.
- It's important to chill your dough to prevent excess spreading and flat cookies.
- Don't smash the cookies with your fork. Press down just enough to make the pattern. They'll spread a little.
- Remove the cookies as soon as they're set. These cookies are easy to overbake!
Nutrition
Serving: 0g | Calories: 261kcal | Carbohydrates: 31g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 208mg | Potassium: 131mg | Fiber: 1g | Sugar: 18g | Vitamin A: 138IU | Calcium: 25mg | Iron: 1mg