Directions: |
Directions:Whisk together the flours, 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.
Preheat the oven to 350 degrees. 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.
Bake 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!
NOTE: The key to the crispy edges and chewy center is the extra large cookie. A generous three tablespoons of dough goes into each cookie and it makes a difference in the results. I tried making them smaller and I'll tell you now that you'll miss the chewy center when you do that.
Part of what makes these cookies extra special is rolling them in raw sugar just before baking. They will still be crisp, chewy, and delicious without that step, but for an unexpected treat, the crunchy sugar is perfect. |
This recipe for Crispy, Chewy, Peanut Butter Cookies is from