Soft and Buttery Peanut Butter Cookies
These classic peanut butter cookies are perfectly soft on the inside with a lovely hint of crunch on the edges.
recipesbynani.comThere is nothing quite like a warm peanut butter cookie straight from the oven. I love this recipe because it uses real butter instead of shortening, which gives the cookies such a rich and wonderful flavor that everyone in the family enjoys.
A little secret to getting that perfect texture is the pinch of cornstarch in the dough. It keeps them soft for days, though they usually disappear from the cookie jar long before that happens.
🧺 Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar, plus extra for rolling
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 teaspoon cornstarch
- 1/4 teaspoon salt
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- 2
In a large bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
- 3
Beat in the egg and vanilla extract until well combined.
- 4
In a separate bowl, whisk together the flour, baking soda, baking powder, cornstarch, and salt.
- 5
Gradually mix the dry ingredients into the wet ingredients until just combined.
- 6
Roll the dough into small balls, about one tablespoon each, and roll them in a little extra sugar.
- 7
Place the balls on your baking sheet and press them down slightly with the back of a fork to create a classic crisscross pattern.
- 8
Bake for 10 to 12 minutes or until the edges are just barely golden brown.
- 9
Let the cookies cool on the baking sheet for five minutes before moving them to a wire rack to cool completely.
💡 Tips
Store these cookies in an airtight container at room temperature for up to five days to keep them soft. You can also freeze the unbaked dough balls for up to three months and bake them straight from the freezer by adding an extra minute or two to the cooking time.
Made this recipe? Let us know how it went.
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