Desserts · From the kitchen notebook
Soft & Chewy Peanut Butter Cookies
Tender peanut butter cookies that stay soft after cooling.
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What goes in
✳Tap as you measure. A little less to keep in your head.
Let’s make it
one step at a time- 01
Preheat Oven: Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 02
Mix Wet Ingredients: In a large bowl, cream the butter, peanut butter, brown sugar, and granulated sugar together until fluffy. Add the egg and vanilla, mixing until smooth.
- 03
Combine Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
- 04
Form Dough: Gradually add dry ingredients to wet ingredients, mixing just until combined. Avoid overmixing.
- 05
Scoop & Shape: Use a cookie scoop (about 1.5 tablespoons per cookie) to portion the dough onto the prepared baking sheet. Optionally, gently press each dough ball with a fork for the classic peanut butter cookie crisscross pattern.
- 06
Bake: Bake for 8–10 minutes, until the edges are just set but the centers still look soft.
- 07
Cool on Baking Sheet: Let the cookies sit on the baking sheet for 5 minutes before transferring to a wire rack.
That’s a good thing made.
Enjoy every bite.