I finally nailed my Big Chewy Peanut Butter Cookies with a single pantry swap that makes the recipe foolproof.

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I always say a cookie says a lot about lazy afternoons and tiny rebellions, and these Soft And Chewy Peanut Butter Cookies are no exception. I used creamy peanut butter and packed light brown sugar to get that fudge-like chew, but what really hooks people is the way the tops crack and stay soft inside.

Call it my spin on Peanut Butter Chewy Cookies, though I messed with the usual rules, and hey it worked. They’re dangerously easy to scarf, and sometimes I forget to set any aside.

If you’re curious how something so simple can be so addictive, try one, you’ll see.

Ingredients

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Peanut butter: High in protein and healthy fats, adds deep nutty flavor and chewy texture.
Unsalted butter: Adds richness and moisture, mostly fat and some fat soluble vitamins.
Light brown sugar: Sweetens, adds caramel notes and chewiness, mostly simple carbs little minerals.
Egg (white and yolk): Egg white gives structure, yolk adds fat and emulsifiers for softness.
Vanilla extract: Tiny amount boosts sweetness perception and flavor complexity without adding calories.
All purpose flour: Provides bulk and structure, mainly starch carbohydrates, some protein from gluten.
Cornstarch: Lightens texture, absorbs moisture, gives soft, tender crumb not dense.
Granulated sugar: Adds crisp edges and sweetness, pure sucrose raises browning in baking.
Fine salt: Balances sweetness, enhances flavors, small amount is important for overall taste.

Ingredient Quantities

1 cup creamy peanut butter

1/2 cup unsalted butter, softened

3/4 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg

1 large egg yolk

1 teaspoon vanilla extract

1 1/4 cups all purpose flour

1 tablespoon cornstarch

1 teaspoon baking soda

1/2 teaspoon fine salt

How to Make this

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone mat, set aside.

2. In a large bowl beat 1 cup creamy peanut butter with 1/2 cup softened unsalted butter, 3/4 cup packed light brown sugar and 1/2 cup granulated sugar until light and a bit fluffy, about 2-3 minutes, scrape sides so everything mixes.

3. Add 1 large egg, 1 large egg yolk and 1 teaspoon vanilla extract, mix until just combined, dont overbeat or the cookies can get tough.

4. In a separate bowl whisk together 1 1/4 cups all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt so the rising agent and cornstarch are evenly distributed.

5. Fold the dry ingredients into the wet batter gently until just combined, there shouldnt be big streaks of flour but dont go crazy mixing.

6. If you have time chill the dough 30 to 60 minutes, this helps keep the cookies thick and makes them chewier and prevents them from spreading too much.

7. Scoop dough by heaping tablespoon or small cookie scoop (about
1.5 tbsp each) onto prepared sheets, space 2 inches apart; optionally press tops slightly with a fork for a classic peanut butter cross pattern but dont flatten too much.

8. Bake on the middle rack for 10 to 12 minutes, or until the edges are set and the centers still look slightly soft — they will continue to set as they cool so dont overbake.

9. Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely, sprinkle a tiny pinch of flaky salt on top right after they come out if you like sweet and salty contrast.

Equipment Needed

1. Oven set to 350°F (175°C)

2. Two baking sheets, plus parchment paper or silicone baking mats

3. Large mixing bowl and a smaller bowl for dry ingredients

4. Electric mixer or a sturdy wooden spoon for creaming

5. Whisk for the flour, cornstarch and baking soda

6. Measuring cups and measuring spoons

7. Rubber spatula for scraping the bowl

8. Cookie scoop (about 1.5 tbsp) or a heaping tablespoon, fork for the crisscross, and a wire cooling rack

FAQ

Q: How long and at what temperature do I bake these so they stay soft and chewy? A: Bake at 350 F for 9 to 11 minutes for standard-size cookies. Pull them when edges look set but centers still a bit soft, they firm up as they cool, so dont wait for them to look fully done.

Q: Any tricks to make them extra soft instead of cakey or crumbly? A: Use brown sugar and an extra yolk like the recipe says, it adds moisture and chew. Add the flour only until just combined, dont overmix, and chill the dough 20 to 30 minutes if it feels very soft, that helps control spread and keeps the centers tender.

Q: Can I use natural or crunchy peanut butter instead of creamy? A: Yes, but with natural peanut butter expect a looser dough and more oily batter, so chill it longer and maybe add a tablespoon more flour if it seems too wet. Crunchy works fine, it just adds texture.

Q: How should I store leftovers and how long will they stay soft? A: Keep them in an airtight container at room temp for up to 4 days, layering with parchment to avoid sticking. To soften slightly stale cookies, microwave one for 6 to 8 seconds or warm in a 300 F oven for a few minutes.

Q: Can I freeze the dough or the baked cookies? A: Yes. Scoop the dough, freeze balls on a tray, then transfer to a bag for up to 3 months, bake from frozen adding 1 to 2 minutes. Baked cookies freeze well for about 2 months, thaw at room temp.

Q: Why is there cornstarch and both an egg and an extra yolk in the recipe? A: Cornstarch gives a softer, tender crumb and helps the cookie stay plush. The extra yolk adds fat and richness which keeps the center chewy without drying out, so both are small but important hacks for that soft-chewy result.

Soft And Chewy Peanut Butter Cookies Recipe Substitutions and Variations

Peanut butter: swap creamy peanut butter 1:1 with natural peanut butter (stir the oil back in), or use almond butter or sunflower seed butter 1:1 for a different flavor or nut-free option, it’ll change the taste and sometimes make the dough a bit oilier
Unsalted butter: use salted butter 1:1 but reduce or skip the recipe salt (so the cookies don’t get too salty), or use solid coconut oil 1:1 for a slightly more tender, cake-like cookie
Light brown sugar: replace 3/4 cup packed light brown sugar with 3/4 cup granulated sugar plus 1 tablespoon molasses for the same moisture and caramel note, or use dark brown sugar 1:1 for a deeper molasses flavor
1 egg + 1 yolk: if you don’t have an extra yolk use 2 large eggs (will be a little less rich), or for a vegan swap use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg) but expect a slightly cakier texture

Pro Tips

1) Chill the dough longer if you can — overnight is best for deeper flavor and thicker, chewier cookies. If you’re short on time, freeze scoops for 10 to 20 minutes instead; they spread less.
2) Measure flour by spooning into the cup and leveling off, dont pack it in. Too much flour is the main reason cookies turn dense and dry.
3) When creaming the butter, sugar and peanut butter, stop as soon as they’re light and mixed; overbeating makes the dough tough. Fold the dry stuff in gently so you dont activate gluten.
4) Use an oven thermometer and keep an eye in the last 2 minutes. Pull them when edges are set but centers still look soft, then let them rest on the sheet a few minutes so they finish perfectly.