Crispy, Chewy, Peanut Butter Cookies

Name: Crispy, Chewy, Peanut Butter Cookies
Prep time: 15 min
Cook time: 14 min
Total time: 59 min
Yield: 36
Cuisine: American
Ingredients: 1 cup Unsalted Butter (1 cup butter (softened)); 2 cup Light Brown Sugar (2 cups light brown sugar); 2 pieces Egg (2 eggs); 1 tbsp Vanilla (1 tablespoon vanilla extract); 1 ½ cup Smooth Peanut Butter (1½ cups creamy peanut butter); 2 ½ cup All-Purpose Flour (2½ cups all-purpose flour*); 2 tsp Baking Powder (2 teaspoons baking powder); ½ tsp Bicarbonate of Soda (½ teaspoon baking soda); ¼ tsp Kosher Salt (¼ teaspoon kosher salt); 12 oz Chocolate Chunk (12 ounces chocolate chunks (optional)) — optional; ⅓ cup Turbinado Sugar (⅓ cup raw sugar (optional)) — optional; 1 ½ cup Brown Rice Flour (1½ cups brown rice flour); ¾ cup Tapioca Starch (¾ cup tapioca starch); ½ cup Potato Starch (½ cup potato starch)

Crispy, Chewy, Peanut Butter Cookies - Dessert (American)

59 minAmerican

Servings36

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Vegetarian
Pescatarian
Halal

Steps

1Whisk 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.
2Preheat 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.
3Bake 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!