Soft and Chewy Classic Peanut Butter Cookies
Soft and chewy classic peanut butter cookies with crisp edges and a tender center
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INGREDIENTS
Dry
- 1 1 2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 2 tsp fine salt.
Wet
- 1 2 cup unsalted butter softened
- 1 2 cup packed light brown sugar
- 1 2 cup granulated sugar
- 3 4 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1 tbsp milk optional.
Finish
- 1 4 cup granulated sugar for rolling optional.
INSTRUCTIONS
Prep
- heat oven to 350 F and line baking sheets with parchment paper
- whisk flour baking soda cornstarch and salt until uniform.
Mix and Bake
- beat butter brown sugar and granulated sugar until light and fluffy
- mix in peanut butter until smooth then mix in egg vanilla and milk if using
- add dry ingredients and mix just until no dry flour remains then chill dough 20 minutes if very soft
- scoop 1 1 2 tbsp portions and roll into balls then roll in sugar if using and place 2 inches apart
- flatten each with a fork to make a crisscross pattern
- bake until edges are set and centers look slightly underdone 9 to 11 minutes
- cool 5 minutes on the sheet then transfer to a rack to cool completely.
Notes
1. Use creamy peanut butter for the most consistent texture; do not overbake for maximum chewiness; chill dough longer for thicker cookies; swap up to half the flour with whole wheat flour for a nuttier flavor; add 1 cup chocolate chips if desired
Nutrition
Calories: 190kcal | Carbohydrates: 16g | Protein: 5g | Fat: 12g