In the search for what reviewers would call a “chewy, not too crumbly, very peanut buttery” peanut butter cookie recipe, I found this gem from cooks.com written by user William III.
Suggested by some kind folks in the comments, I added an extra egg yolk, a tablespoon of molasses (which I have on hand from some to-die-for oatmeal raisin cookies), and extra peanut butter – almost a cup more.
I melted the butter (gasp!) to make it easy to beat with the sugars, and then I just chilled it for about 15 minutes before baking. The dough was wet, but I went for it anyway. Good thing!
My Sunday Baking cookies always get packed into ziplock bags for the kids’ school lunch, so my go-to cookie batter scooper is a teensy ice cream scoop that makes wee 1in balls. Fork marks are crucial, but I didn’t want smashed cookies, so I just barely tapped them when they were done baking.
I set the oven at 330 degrees for 10 minutes for these minis, then let cool on the pan.
They came out chewy and gooey! In other words – peanut butter perfection!