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Jul 25, 2014 03:58 PM

How do you make cookies chewy?

I just made the flourless peanut butter cookie recipe. 1 cup sweetened peanut butter, one egg, 1/2 cup sugar, 1 tsp baking powder. I love the intense flavor but the texture is a little off.

So, what do I add? Egg yolks, butter, water, more pb, what? A touch of flour would be ok. We're not gluten free. It's just that I love the intense flavor or this recipe and I don't want to take away from that.

Oh, and the dough was a bit crumbly while raw.

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  1. Brown sugar instead of white sugar.

    1. Have never made flourless cookies, but picked up these tips for chewy cookies. As Karl S said... brown sugar for white. Original Toll House recipe calls for 3/4 c each white & light brown... I use 1.5 c dark brown. And during cookie "season" (holiday times) my kitchen never gets warm enough to make remotely SOFT, room-temp butter. I melt the sugar, but let cool before adding to mixer. CCs, PBs and oatmeal cookie are flat but wonderfully chewy.

      1. Brown sugar as Karl S suggests and a little corn syrup. I love the easy peanut butter cookie recipe but mine calls for a cup of sugar. I always use brown.

        1. This is kind of cheating but... mini marshmallows :) They do melt into the dough and leave gaps/holes so your cookies won't be totally beautiful but they will be so gooey and chewy!

          I made these after camping last weekend and they disappeared the next day...

          1. I underbake cookies a bit to maintain more chewiness. For cookies with flour, I use maybe 2 Tbl. less flour than called for to increase chew.