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Best Chewy Peanut Butter Cookies of All Time

    best chewy peanut butter cookies

    Crunchy on the outside, moist & chewy on the inside: these are the best chewy peanut butter cookies, hands down!

    The secret to the chewiness is from a pro who knows, pastry chef Anna Olson. On her cooking show Baked she taught that it’s the corn starch and brown sugar that makes a chewy peanut butter cookie. They absorb the moisture and keep the centers their chewy goodness. I added these ingredients to my favorite peanut butter cookie recipe & she was absolutely right! (Of course.)

    pastry chef Anna Olson

    Anna Olson has a new baking podcast Oh Yum! Her award-winning cookbook Baking Day available on Amazon.

    Baking Day with Anna Olson Cookbook

    Cookie utensils that make baking cookies easier.

    cookie lifter

    Use a cookie/brownie lifter with a beveled edge so your cookies don’t get smushed. On Amazon.

    cookie scoop

    An easy-release scoop makes uniform cookies & for meatballs, devilled eggs and more. On Amazon.

    Both items are also available at your local dollar store.

    Best Chewy Peanut Butter Cookies of All Time

    Course: CookiesCuisine: American
    Servings

    24

    cookies
    Prep time

    20

    minutes
    Cooking time

    12

    minutes

    Ingredients

    • ½ c butter (room temperature)

    • ¾ c packed brown sugar

    • ¼ c sugar

    • ½ c peanut butter

    • 1 large egg (room temperature)

    • 1 tsp vanilla extract

    • 1¼ c flour

    • 2 Tbsp cornstarch

    • ½ tsp baking soda

    • ½ tsp salt

    Directions

    • Preheat oven to 350°F
    • Line baking sheets with parchment paper.
    • Cream the butter, brown sugar and sugar together until the mixture is fluffy.
    • Beat in peanut butter, egg and vanilla.
    • Combine flour, cornstarch, baking soda and salt in a bowl.
    • Gradually add the flour mixture to the butter mixture on low speed until blended.
    • Using a cookie scoop, drop 1 Tbsp of dough on cookie sheets, leaving lots of room for spreading.
    • Dip a fork in flour and make criss cross marks when flattening.
    • Bake for 12 minutes or when edges are slightly browned. (Don’t bake too long or they will be too hard.)
    • Let cookies cool on the sheet for 5 minutes. (If you don’t they will crumble.)
    • Transfer to a plate or rack to cool completely.
    • Store in an airtight container for up to 3 days.

    It’s hard to believe the difference brown sugar and cornstarch makes to this recipe! Try it, and see for yourself.

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