One of my favorite chefs to use recipes from is Nancy Fuller from FarmHouse Rules. Here is a chewy peanut butter cookie. I used chocolate chips instead of peanut butter ones to give it a little twist and I sprinkled them with Gobble (Boo Salt) Sous Salt instead of plain sugar.
1 cup creamy peanut butter
3/4 cup unsalted butter, at room temperature
1/4 cup vegetable shortening
1 3/4 cups packed light brown sugar
2 large eggs, at room temperature
1 tablespoon pure vanilla extract
2 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
1 cup peanut butter chips or chocolate chips
Gobble Sous Salt for sprinkling
Watch how to make this recipe.
Line 3 rimmed sheet trays with parchment paper.
Add the peanut butter, butter and shortening to the bowl of a standing mixer fitted with a paddle attachment, and beat together. Add the brown sugar, and cream until light and fluffy, about 6 minutes. Add the eggs, one at a time, beating well in between each addition. Beat in the vanilla and combine until mixed.
Whisk the flour, baking soda and 3/4 teaspoon salt together in a medium bowl. Add the flour in 3 additions to the peanut butter mixture, beating until just combined. Stir in the peanut butter chips.
Use a 1/2-cup ice cream scoop and scoop the cookie batter onto one of the prepared sheet trays. Gently press down the tops of the cookies with a fork making a criss-cross. Sprinkle each cookie with a small pinch of salt and sugar. Place in the refrigerator to firm up, at least 30 minutes.
Preheat the oven to 375 degrees F.
Place 6 firmed cookies on each prepared sheet tray, leaving at least 4 inches of space between the cookies. Bake in batches until golden, 18 minutes, rotating the pans halfway through baking.
Recipe courtesy of Nancy Fuller