Sometimes you find a recipe that’s just too good to mess with. My old peanut butter cookie recipe always seemed to dry out after just a day or two so when I recently had a craving for pb cookies I tested out the version from America’s Test Kitchen and found a new fave.
My inlaws got me hooked on America’s Test Kitchen‘s very reliable cookbooks and TV program awhile ago. ATK (as the inlaws call it) is a test kitchen that literally tests popular recipes hundreds of ways with real taste testers to find the absolute best version. It’s really no wonder that their peanut butter cookies are perfectly soft and chewy…plus they unbelievably stayed that way for almost a week!
I did decide to mix it up and throw in some extra M&Ms I had laying around into half the batter. Chocolate chips or Reese’s pieces would be tasty too.
Chewy Peanut Butter Cookies
recipe from America’s Test Kitchen
1 C (2 sticks) unsalted butter, softened
1 C sugar
1 C brown sugar
1 C chunky peanut butter
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
2 1/2 C flour
2 eggs
2 tsp vanilla extract
3/4 C dry roasted peanuts, chopped
Preheat oven to 350. Place parchment paper on a baking sheet and set aside.
In a medium bowl, whisk together flour, baking soda, baking powder and salt. Set aside. In a large bowl, beat together butter and sugars until fluffy. Beat in peanut butter until well-combined. Add vanilla extract and beat. Beat in eggs one at a time. Gradually beat in dry mixture, scraping down edges of bowl to incorporate throughout the dough.
Use a small food processor to finely chop peanuts. Mix in 2/3 of peanuts into the dough until they are evenly dispersed. If using M&Ms or chocolate chips, fold in candy until evenly dispersed. Top cookies with remaining chopped nuts or candy.
Use a cookie scoop to scoop dough onto baking sheet. Bake for 10-12 minutes.
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