Peanut butter cookies

- basic, soft, and chewy. -

Original recipe: http://bakingpapa.com/130136398701

Ingredients: sugar 95g, starch syrup 50g, peanut butter 130g, butter 110g, flour 150g, baking soda 5g (=1/2Ts), 1 egg

(Confused about gram/cup/ml/Ts/ts? Visit http://bakingpapa.com/130099864647)

Changes: Used crunchy peanut butter & brown sugar. Left the dough in the fridge overnight before baking (about 7-8 hours). Doubled the amount of all ingredients for gift-purpose. (Makes about 30+ cookies in this case)

* May substitute starch syrup with honey, agave syrup, or oligosaccharide.
* Makes about 15+ cookies.

*

0. Sift the flour & baking soda together and set aside.
1. Mix butter, peanut butter, sugar, and starch syrup in a  bowl until soft/fluffy enough.
2. Mix in the egg in the mixture (not at once, but in separate times).
3. Put in the sifted flour & baking soda and mix thoroughly.
4. Put the dough in a big ziploc and rest it in the fridge for 2-3 hours or more.

5. Preheat the oven to 200 degrees celsius when the dough is still resting in the fridge.
6. Take out the chilled/stiff dough and divide them into reasonably sized balls (35-40g each).

(TIP1: When baking in large quantity, leave the leftover dough balls in the fridge so that they won't soften down and become too sticky to deal with/bake.)

7. Place them on the oven pan with a 2-3 cm gap from each other. Press down the balls slightly with flour-coated flat surface/hand.
8. Bake them off for 10-12 mins.

(TIP2: Less baking time, the chewier/softer the cookies turn out to be. Be cautious of how the oven gradually heats up- you may need to reduce the baking time for the leftover dough balls.)

9. Remove the cookies from the pan and cool them on a rack.

(TIP3: Leave the cookies on the pan to cool if you want softer cookies. Cool them on a rack if you want them less softer.)