Description
Warm, tender, and impossibly thick cookies with a soft center and slightly crisp edges that are perfect with milk.
Ingredients
Scale
- 250 g (2 cups) all-purpose flour
- 16 g (2 tbsp) cornstarch
- 1/2 tsp (2.5 g) baking soda
- 1 tsp (5 g) salt
- 113 g (1/2 cup) unsalted butter, softened
- 100 g (1/2 cup) granulated sugar
- 110 g (1/2 cup) light brown sugar, packed
- 240 g (1 cup) creamy peanut butter
- 1 large egg
- 1 egg yolk
- 5 ml (1 tsp) pure vanilla extract
- 30 ml (2 tbsp) milk (optional)
Instructions
- Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Set aside.
- Beat the softened butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
- Add peanut butter, egg, egg yolk, and vanilla extract. Mix until uniform.
- Add the dry ingredients in two additions, mixing on low until just combined.
- Scoop the dough into balls and chill for 30 minutes.
- Preheat oven to 175°C (350°F) and line baking sheets with parchment.
- Bake dough balls for 10–12 minutes until edges are set and tops show fine cracks.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Measure ingredients by weight for best results. Store baked cookies in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 12g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 30mg