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Categories:
flour baking soda salt peanut butter brown sugar unsalted butter light corn syrup sugar egg egg yolk vanilla peanuts
Viewed: 92 - Published at: 3 years agoIngredients
- 1 12 cups all-purpose flour
- 1 teaspoon baking soda
- 12 teaspoon salt
- 1 14 cups creamy peanut butter (Skippy or Jif)
- 34 cup packed light brown sugar
- 8 tablespoons unsalted butter, melted and cooled slightly
- 12 cup light corn syrup
- 14 cup granulated sugar
- 1 large egg, plus
- 1 egg yolk
- 1 teaspoon vanilla extract
- 13 cup dry roasted peanuts, chopped fine
Method
- Combine flour, baking soda, and salt in medium bowl.
- Whisk peanut butter, brown sugar, butter, corn syrup, granulated sugar, egg, yolk, and vanilla until smooth.
- Stir in flour mixture until just combined.
- Divide dough in half, wrap with plastic wrap, and refrigerate until firm, about 1 hour.
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees.
- Line 2 baking sheets with parchment paper.
- Roll 2 tablespoons chilled dough into 1 1/2-inch balls and place 2 inches apart on prepared baking sheets.
- Using greased measuring cup, gently press each ball to 3/4-inch thickness and top with chopped peanuts, pressing lightly to adhere.
- Bake cookies until puffed and edges are lightly browned, 12 to 14 minutes, switching and rotating sheets halfway through baking.
- Cool 5 minutes on sheets, then transfer to wire rack to cool completely.
- Repeat with remaining dough.
