Crunchy on the outside, moist & chewy on the inside: these are the best chewy peanut butter cookies, hands down!
Why these ingredients.
Corn Starch & Brown Sugar
The secret to the chewiness of these cookies is from a pro who knows, pastry chef Anna Olson. It’s the corn starch and brown sugar. They absorb the moisture and keep the center nice and chewy.
We added corn starch and increased the brown sugar in our basic peanut butter cookie recipe and were pleasantly surprised! It resulted in a crispy cookie that was chewy inside.
We used butter in this recipe because it creates a tender cookie. However, when you use butter you need to refrigerate the dough before baking to keep it from melting too fast which results in an unappealing, flat cookie.
Baking soda is usually the leavening agent used in cookies to make them rise. However, it begins to work immediately after the wet and dry ingredients are mixed together and needs to be baked right away.
We used Baking Powder in this recipe since we are chilling the dough before baking. It helps the dough rise for a beautiful, chewy, satisfying peanut butter cookie.
- 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
- 3/4 tsp baking powder
- ½ tsp salt
- Cream the butter, brown sugar and sugar together.
- Beat in peanut butter, egg and vanilla.
- Combine flour, cornstarch, baking powder and salt in a separate bowl.
- Gradually add the flour mixture to the butter mixture on low speed until blended.
- Shape into a large ball in bottom of bowl and cover the ball tightly with plastic wrap. Chill in fridge for 2 hours. (See ingredient notes.)
- Preheat oven to 350° F. Line 2 baking sheets with parchment paper.
- Using a cookie scoop, drop 1 Tbsp of dough on cookie sheet about 2" apart to allow for spreading.
- Make the iconic criss cross mark on top by lightly squishing them down with a floured fork.
- 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 with a cookie spatula to a rack to cool completely. (Cookie spatula has a beveled edge that keeps cookies from bunching up when you transfer them.)
- Store in an airtight container for up to 3 days.
Make the cookie dough ahead of time and leave in the fridge. Bake them immediately before the kids come home from school or when you're ready to serve. The welcoming aroma of peanut butter cookies will waft in the air, and the warm chewy goodness will be comforting & let them know they are loved.
Nutrition Information:Yield: 24 Serving Size: 1
Amount Per Serving: Calories: 124Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 124mgCarbohydrates: 14gFiber: 1gSugar: 8gProtein: 2g
We provide nutritional information but these figures should be considered estimates as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.
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