Chewy Peanut Butter Cookies
Why This Recipe Works
We wanted peanutty peanut butter cookies with crisp edges and moist, chewy centers, but because peanut butter has a fair amount of starch, more peanut butter in the dough resulted in drier, more stunted cookies. So in pursuit of more chew, we examined the fat ratios. In the past, we've found that a ratio of about 30 percent saturated fat to 70 percent unsaturated fat yielded the chewiest cookies, so we've used a combination of butter (mostly saturated) and vegetable oil (mostly unsaturated). In this recipe, peanut butter, which is mostly unsaturated, replaced the oil, and melting the butter meant that there was no mixer required. Dark brown sugar deepened the color of the dough, and honey aided in browning as the cookies baked. A half-cup of finely chopped dry-roasted peanuts provided another layer of nutty flavor and a bit of crunch.