Most Peanut Butter Cookies Are Dry

Por Sugar Spun Run · 40 min

Ingredientes

Modo de preparo

1. 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.
2. Beat in the egg and vanilla until well combined.
3. In another bowl, whisk together the flour, cornstarch, baking soda and salt.
4. 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.
5. 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.
6. Preheat the oven to 175°C (350°F) and line baking sheets with parchment paper.
7. Scoop the chilled dough into heaping 1 1/2 tablespoon balls (39 g each).
8. 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.
9. Press a fork gently on each cookie in a criss-cross pattern.
10. Bake at 175°C (350°F) for 9-12 minutes, until the edges are just turning golden but the centres still look slightly underbaked.
11. 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.

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