Empty My Fridge
Most Peanut Butter Cookies Are Dry — Not These
Ingredients
- Butter · softened10 tbsp
- Peanut½ cups
- Brown sugar⅔ cups
- Sugar¼ cups
- Egg1
- Vanilla½ tsp
- Flour1 ½ cups
- Cornstarch1 tbsp
- Baking soda¾ tsp
- Salt¾ tsp
Instructions
- In a large bowl, or a stand mixer bowl, beat the butter, peanut butter, light brown sugar and 1/4 cup granulated sugar until creamy and well combined.
- Beat in the egg and vanilla until well combined.
- In another bowl, whisk together the flour, cornstarch, baking soda and salt.
- Gradually stir the dry mixture into the peanut butter mixture, scraping the sides and bottom of the bowl as needed so everything is well combined.
- Cover and chill the dough for 30 minutes to 1 hour. Start with 30 minutes; if the dough is too sticky or the cookies spread too much, chill for another 30 minutes. The dough can also be chilled overnight.
- Preheat the oven to 175°C (350°F) and line baking sheets with parchment paper.
- Scoop the chilled dough into heaping 1 1/2 tablespoon balls (39 g each).
- Roll each ball smooth between your palms, then roll it thoroughly in extra granulated sugar. Place on the prepared sheets at least 5 cm (2 inches) apart.
- Press a fork gently on each cookie in a criss-cross pattern.
- Bake at 175°C (350°F) for 9-12 minutes, until the edges are just turning golden but the centres still look slightly underbaked.
- Let the cookies cool completely on the baking sheets; the centres will finish setting and stay soft and chewy. Do not overbake, or they will be dry.
Summarized from Sugar Spun Run's video. Watch it for the details.
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