Description
Warm, peanut-buttery cookies with a tender center and crisp edges, perfect for any occasion.
Ingredients
Scale
- 225 g (1 cup) creamy peanut butter
- 113 g (1/2 cup) unsalted butter, softened
- 200 g (1 cup, packed) light brown sugar
- 100 g (1/2 cup) granulated sugar
- 1 whole egg + 1 yolk (about 68 g total)
- 5 ml (1 tsp) vanilla extract
- 300 g (2 1/2 cups) all-purpose flour
- 24 g (3 tbsp) cornstarch
- 9 g (1 1/2 tsp) baking powder
- 3 g (1/2 tsp) baking soda
- 6 g (1 tsp) kosher salt
- Optional: 150 g (1 cup) peanut butter chips or chopped roasted peanuts
Instructions
- Cream the fats and sugars: In a large bowl, beat the unsalted butter, light brown sugar, and granulated sugar on medium speed for 2–3 minutes until light and fluffy. Add creamy peanut butter and beat for 1 minute more until smooth.
- Add eggs and vanilla: Add the egg and egg yolk along with the vanilla extract. Beat until fully incorporated, about 30–45 seconds.
- Whisk the dry ingredients: In another bowl, whisk together the flour, cornstarch, baking powder, baking soda, and kosher salt for about 10–15 seconds.
- Combine wet and dry: Add the dry ingredients to the butter-peanut butter mixture and fold until just combined, about 20–30 seconds. If using, fold in peanut butter chips.
- Chill the dough: Scoop dough into balls and chill for 30–60 minutes.
- Bake: Preheat oven to 175°C (350°F). Place chilled dough balls on a baking sheet and bake for 10–12 minutes until edges are set and tops show small cracks. Cool on a rack.
- Store or serve: Allow to cool fully before storing in an airtight container.
Notes
Chill dough for best texture and to prevent spreading. Overbaking will lead to dryness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 11g
- Sodium: 130mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 35mg