Peanut butter cookies from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

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Notes about this recipe

  • ashallen on December 31, 2019

    My current favorite peanut butter cookies. Deep peanut flavor, moist center, moderately chewy. Instead of white sugar + dark brown sugar as called for in the recipe, I usually use a bit less light brown sugar + 1 tbsp unsulfured molasses. The molasses adds some additional complexity to the flavor and makes the cookies a bit moister and chewier. The recipe's worked with either chunky or creamy peanut butter and with or without chopped peanuts (though they can seem a bit sweet without the peanuts). [Cross-post for Annual Edition/Magazine/Cook's Ill. Cookbook.]

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