To the mixing bowl of a stand mixer fitted with the paddle
attachment or using an electric mixer, combine peanut butter,
brown sugar, egg, vanilla, and beat on medium-high speed until
well-combined and the sugar is fully incorporated and is mixture is
no longer gritty or granular, about 5 minutes, or as long as
necessary (7 to 8 minutes). If beating with a hand mixer rather than
a stand mixer, 7 minutes- may be necessary. Don't shortcut this
step. Stop to scrape down the bowl as necessary. Batter may seem
oily; this is okay. Note regarding peanut butter - although natural
peanut butter or homemade peanut butter may work, I recommend
using storebought peanut butter like Jif, Skippy, Peter Pan or similar
so that cookies bake up thicker and spread less. Using natural or
homemade peanut butter tends to result in thinner and flatter
cookies that are prone to spreading while baking.
Add the baking soda and beat to incorporate, about 1 minute on
medium-low speed.
Add the Heath bits and beat to just incorporate; don't overmix.
Using a medium 2-inch cookie scoop, form heaping mounds of 2 to
3 tablespoon each. Place mounds on a large plate, cover with
plasticwrap, and refrigerate for at least 2 hours, or up to 5 days,
before baking. Chilling is mandatory, do not bake with warm dough
because cookies will spread and bake thinner and flatter.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with
cooking spray. Place mounds on baking sheet, spaced at least 2
inches apart (I bake 8 cookies per sheet) and bake for 8 to 9
minutes, or until edges are set and tops are barely set, even if
slightly underbaked in the center. Cookies firm up as they cool, and
baking too long results in cookies that become too crisp and hard.
The cookies in the photos were baked for 8 minutes, and have
chewy edges with soft centers.
Allow cookies to cool on the baking sheet for 5 to 10 minutes
before removing and transferring to a rack to finish cooling.
Cookies will keep airtight at room temperature for up to 1 week, or
in the freezer for up to 4 months. Alternatively, unbaked cookie
dough can be stored in an airtight container in the refrigerator for
up to 5 days, or in the freezer for 4 months, so consider baking
only as many cookies as desired and save the remaining dough to
be baked in the future when desired.
Originally Submitted
4/7/2015
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