Huge Thick Gooey Peanut Butter Chunk Cookies ⋆˚♡˖°Bake With Me скачать в хорошем качестве

Huge Thick Gooey Peanut Butter Chunk Cookies ⋆˚♡˖°Bake With Me

These are Huge thick and gooey peanut butter cookies that are DELICIOUS and loaded with roasted peanuts and peanut butter candies that you will Love! Recipe 1 cup unsalted butter, softened 1½ cups light brown sugar, packed ½ cup granulated sugar 1 cup creamy peanut butter 2 large eggs 1 tablespoon vanilla extract 3½ cups all-purpose flour ½ teaspoon salt 1 teaspoon baking powder 1½ cup bag of peanut butter candy or morsels, reserve ½ cup for topping 1 cup roasted peanuts ½ cup granulated sugar coating and for the topping In a large mixing bowl, add the room temperature butter, light brown sugar, granulated sugar, peanut butter, eggs and vanilla. Mix until light and fluffy. In a medium bowl, whisk together flour, salt, and baking powder. Add dry ingredients to the wet ingredients and mix until combined. Stir in the peanut butter candy or morsels and peanuts. Refrigerate dough for at least 3 hours or overnight, this helps with creating a thicker taller cookie with less spreading, it also helps enhance the flavor of the cookie. When ready to bake, create dough balls about 4.6 ounces each. I use a kitchen scale. Then roll cookie dough balls in sugar. Press dough balls to create texture to add shape to cookies, optional. Place balls on lined cookie sheet. Using a fork, press each cookie creating a crisscross pattern onto the top. Sprinkle more sugar on top. When done baking, gently press peanut butter candies on to tops. Preheat the oven to 350°F. I baked these using convection bake, for 16 to 18 minutes, until edges are crisp and cookies are slightly golden brown. You may need to slightly adjust the baking time for an electric or gas stove. Do NOT overbake. They make look undone, but they will continue to cook through and set while they cool off. Slide cookies if using a baking mat or parchment paper onto counter, do NOT pick up cookies from baking sheet/paper, and let them cool COMPLETELY, at least 1 hour, or they will break. They are worth the wait! This recipe will make about 14 large cookies. Enjoy! ♡