Crispy, Chewy, Peanut Butter Cookies

Name: Crispy, Chewy, Peanut Butter Cookies
Total time: 59 min
Yield: 36 servings
Cuisine: Indonesian
Ingredients: 1 cup butter (softened); 2 cups light brown sugar; 2 eggs; 1 tablespoon vanilla extract; 1½ cups creamy peanut butter; 2½ cups all-purpose flour*; 2 teaspoons baking powder; ½ teaspoon baking soda; ¼ teaspoon kosher salt; 12 ounces chocolate chunks (optional); ⅓ cup raw sugar (optional); 1½ cups brown rice flour; ¾ cup tapioca starch; ½ cup potato starch

These are beyond any doubt the BEST Peanut Butter Cookies I have ever tasted.

⏱️ 59 min 🔪 Prep: 15 min 🔥 Cook: 14 min 📊 Medium 👁️ 8 views

👨‍🍳 Start Cooking

Foto: Barefeet In The Kitchen

Ingredients

36 servings

1 cup butter (softened)
2 cups light brown sugar
2 eggs
1 tablespoon vanilla extract
1½ cups creamy peanut butter
2½ cups all-purpose flour*
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt
12 ounces chocolate chunks (optional)
⅓ cup raw sugar (optional)
1½ cups brown rice flour
¾ cup tapioca starch
½ cup potato starch

Steps

Whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, beat the butter and the sugar until fluffy, about 3 minutes. Add the eggs and vanilla and beat again until light and fluffy. Add the peanut butter and beat just until combined. Add half the dry ingredients, beat until just combined, and add the remaining dry ingredients. Mix again until just combined. Stir in the chocolate chunks, if desired. Cover and place in the refrigerator to chill for at least 30 minutes, overnight is fine as well.
Preheat the oven to 350°F. Line your baking sheet with parchment paper or a silicone mat. Place the raw sugar in a shallow bowl. Scoop 3 tablespoons of dough into a rough ball shape. Dip the top of each ball of cookie dough into the raw sugar and coat well. Place on the baking sheet. Press down lightly to flatten into a thick disk.
Bake for 14 minutes, until the cookies are lightly brown and cracked on top. They should still be soft, but they will firm up as they cool. Let them cool on the pan for 1 minute before sliding the parchment onto a cooling rack. Let cool completely, before transferring to an airtight container. Enjoy!