By The annual December tin run. This year is eight tins because Roy is added. Mrs. Tilford, Mrs. Rivera, Mr. Garcia, Aunt Tammy, Mrs. Henderson, Mrs. Patel, Gary and Linda Turner, and Roy. The recipe was chewy peanut butter cookies from a Cookie and Kate post.
The recipe is below.
Chewy Peanut Butter Cookies
Prep Time: 15 min | Cook Time: 12 min | Total Time: 27 min | Servings: 24 cookies
Ingredients
- 1 cup creamy peanut butter
- 1 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar (for rolling)
Instructions
- Preheat oven. Heat your oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Mix the dough. In a large bowl, beat together the peanut butter, brown sugar, egg, and vanilla extract until smooth and well combined, about 2 minutes.
- Add dry ingredients. Stir in the baking soda, salt, and flour until a soft dough forms. The dough will be slightly sticky — that’s what gives these their chew.
- Roll and coat. Scoop the dough into 1-inch balls (about 1 tablespoon each). Roll each ball in the granulated sugar and place 2 inches apart on the prepared baking sheets.
- Press gently. Use a fork to press a crosshatch pattern into each cookie, flattening slightly to about 1/2-inch thickness.
- Bake. Bake for 10–12 minutes, until the edges are just set and the centers still look slightly underdone. Do not overbake — they firm up as they cool.
- Cool. Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. They’ll be delicate when hot but perfectly chewy once cooled.
Nutrition (per serving)
Calories: 118 | Protein: 3g | Fat: 6g | Carbs: 14g | Fiber: 1g | Sodium: 85mg