Description
These soft peanut butter cookies feature a crackled top, pillowy center, and a delightful peanut taste, perfected through careful technique.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 16 g (2 tbsp) cornstarch
- 5 g (1 tsp) baking soda
- 2 g (1/2 tsp) baking powder
- 4 g (3/4 tsp) salt
- 113 g (1/2 cup) unsalted butter, softened
- 200 g (3/4–1 cup) creamy peanut butter
- 200 g (1 cup) packed brown sugar
- 100 g (1/2 cup) granulated sugar
- 1 large egg + 1 extra yolk
- 5 ml (1 tsp) vanilla extract
- Coarse sea salt for finishing (optional)
Instructions
- Whisk dry ingredients: In a medium bowl, whisk together flour, cornstarch, baking soda, baking powder, and salt for 10–15 seconds.
- Cream butter and sugars: Beat softened butter, brown sugar, and granulated sugar together for 2–3 minutes.
- Add peanut butter and eggs: Mix in creamy peanut butter, egg, yolk, and vanilla until just combined.
- Combine wet and dry: Gradually mix the flour mixture into the wet ingredients until no dry streaks remain.
- Chill the dough: Portion dough into balls and chill for 20–30 minutes.
- Preheat oven to 175°C (350°F) and prepare pans.
- Bake cookies for 10–12 minutes, rotating pans halfway.
- Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For thicker cookies, chill the dough for up to 60 minutes. For gluten-free, use a 1:1 GF flour blend and add 1/2 tsp xanthan gum.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 11g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6.5g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 35mg