I finally perfected my Peanut Butter Cookie Recipe and I’m sharing the unexpected pantry ingredient that makes them stand out.

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Ive chased the perfect thick and chewy peanut butter cookie for years and finally landed on one that makes people stop mid-bite. The combo of creamy peanut butter and packed light brown sugar gives a sort of toasted, caramel depth that sneaks up on you.

Folks online sometimes dub versions of this sort of treat Copycat Crumbl Reese’s Peanut Butter Cookies but honestly mine leans more toward proper Chewy Peanut Butter Cookies that still hold their shape. There’s a tiny, odd trick I add that changes the texture, it’s simple but you’ll swear it’s magic when you taste it.

Ingredients

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Peanut butter adds protein and healthy fats, it’s calorie dense and very satisfying.
Butter gives richness and tender crumb, lots of saturated fat, very flavorful.
Brown sugar makes it moist and caramel like, adds depth not just sweetness.
Granulated sugar gives crisp edges and sweetness, more structure in chew.
Eggs bind ingredients, yolk adds chew and richness, some extra fat.
All purpose flour provides structure and carbs, not much fiber or protein.
Cornstarch helps make cookies extra tender and chewy, small neutral starch boost.
Baking soda and salt lift, control spread and flavor, taste isn’t sweet.

Ingredient Quantities

1 cup creamy peanut butter, stir if oil separated

1/2 cup unsalted butter, softened

1 cup packed light brown sugar

1/2 cup granulated sugar

1 large egg plus 1 large egg yolk

1 teaspoon vanilla extract

1 1/4 cups all purpose flour, spooned and leveled

1 tablespoon cornstarch for extra chew

1 teaspoon baking soda

1/2 teaspoon fine salt

coarse or extra granulated sugar for rolling if you want

How to Make this

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1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat; have a wire rack ready.

2. If your peanut butter has separated, stir it until smooth, then measure 1 cup; make sure the butter is softened and your egg is at room temperature.

3. In a large bowl beat 1 cup creamy peanut butter, 1/2 cup softened unsalted butter, 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and a bit fluffy, about 2 to 3 minutes; scrape the bowl once.

4. Add 1 large egg and 1 large egg yolk, plus 1 teaspoon vanilla extract, and beat until combined; it might look glossy, that is fine.

5. Whisk together 1 1/4 cups all purpose flour (spooned and leveled), 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a separate bowl so it mixes evenly.

6. Fold the dry mix into the wet just until no streaks of flour remain, do not overmix or the cookies get tough.

7. Chill the dough 20 to 30 minutes if you want extra thick cookies; if you’re impatient skip this step but expect a little more spread.

8. Scoop heaping tablespoons or 2 tablespoon-sized portions onto the prepared sheets about 2 inches apart; if you like, roll each ball in coarse or extra granulated sugar before placing on the sheet.

9. Use a fork to gently press a crisscross pattern into each ball, pressing once one way and once perpendicular; dip the fork in sugar or flour if it sticks.

10. Bake 10 to 12 minutes until edges are set but centers still look slightly soft, rotate pans halfway if baking two sheets; cool on the baking sheet 5 to 10 minutes then transfer to a wire rack to finish cooling. Enjoy warm for extra chewiness.

Equipment Needed

1. Oven (preheat to 350°F / 175°C)
2. 2 baking sheets
3. Parchment paper or silicone baking mat
4. Wire cooling rack
5. Large mixing bowl
6. Small bowl for dry ingredients
7. Electric hand mixer or a sturdy whisk
8. Measuring cups and spoons
9. Rubber spatula
10. Cookie scoop or 2 tablespoon measure and a fork

FAQ

Q: Why is there cornstarch in this recipe? A: The cornstarch keeps the cookies tender and extra chewy, it softens the bite by cutting some gluten development so they dont turn tough.

Q: My peanut butter separated, do I still use it? A: Yes, stir it back together until smooth before measuring. Natural PB may make the dough looser so chill it longer, but creamy or regular store brands work best for this recipe.

Q: Why use both brown sugar and granulated sugar and an extra yolk? A: Brown sugar adds moisture and that caramel like chew, granulated gives a little crunch at the edges, and the extra yolk adds richness and keeps the center soft.

Q: Do I have to chill the dough and for how long? A: Chilling 30 to 60 minutes helps stop excess spreading and deepens the flavor, overnight is even better if you have time. You can bake right away but cookies will be flatter.

Q: How do I get them soft instead of crispy? A: Underbake them a little so centers still look slightly soft, use the cornstarch, and dont flatten the balls too much before baking. Let them cool on the sheet a few minutes then move to a rack to finish.

Q: Can I freeze the dough or finished cookies and how long will they keep? A: Yes. Freeze shaped dough balls on a tray then transfer to a bag for up to 3 months, bake from frozen adding a minute or two to the time. Baked cookies keep in an airtight container at room temp for about 4 to 5 days, or freeze up to 3 months.

The BEST Peanut Butter Cookies Recipe Substitutions and Variations

Peanut butter: swap creamy with natural peanut butter (stir the oil back in well, measure 1:1). If the dough gets too soft chill it 15 to 30 minutes. Almond butter also works 1:1 but it changes the taste.
Unsalted butter: use salted butter 1:1 but cut the added salt in the recipe, or use solid coconut oil 1:1 (cold, scoop it so the dough stays firm and expect a slight coconut note).
Packed light brown sugar: make your own by mixing 1 cup granulated sugar with 1 tablespoon molasses (this is a dead simple swap), or use coconut sugar 1:1 though cookies may be a bit less moist and darker.
1 tablespoon cornstarch: replace with arrowroot or tapioca starch 1:1 for the same extra chew and tender crumb.

Pro Tips

1) Stir the peanut butter until totally smooth before you measure it, otherwise the dough can end up greasy and spread more than you want, and if it’s super soft chill the scooped balls for 10 minutes or freeze them for 5 to get thicker cookies.

2) Measure flour by spooning into the cup and level it off, dont pack it down or the cookies will be dense, also the tablespoon of cornstarch is doing the chewy work so don’t skip it if you want that soft center.

3) Press the crisscross gently, not hard, or you’ll crack the cookie and make it flat, and if the fork sticks dip it in sugar or flour between presses so you dont wreck the pattern.

4) Pull them out when the edges are set but centers still look a little soft, they finish on the sheet, and store cooled cookies in an airtight container with a slice of bread to keep them soft, or zap a cookie 7 to 10 seconds in the microwave for that just-baked chew.

The BEST Peanut Butter Cookies Recipe

Recipe by Tessa Jones

0.0 from 0 votes

I finally perfected my Peanut Butter Cookie Recipe and I'm sharing the unexpected pantry ingredient that makes them stand out.

Servings

servings

Calories

176

kcal

Equipment: 1. Oven (preheat to 350°F / 175°C)
2. 2 baking sheets
3. Parchment paper or silicone baking mat
4. Wire cooling rack
5. Large mixing bowl
6. Small bowl for dry ingredients
7. Electric hand mixer or a sturdy whisk
8. Measuring cups and spoons
9. Rubber spatula
10. Cookie scoop or 2 tablespoon measure and a fork

Ingredients

1 cup creamy peanut butter, stir if oil separated
1/2 cup unsalted butter, softened
1 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg plus 1 large egg yolk
1 teaspoon vanilla extract
1 1/4 cups all purpose flour, spooned and leveled
1 tablespoon cornstarch for extra chew
1 teaspoon baking soda
1/2 teaspoon fine salt
coarse or extra granulated sugar for rolling if you want

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or a silicone mat; have a wire rack ready.
If your peanut butter has separated, stir it until smooth, then measure 1 cup; make sure the butter is softened and your egg is at room temperature.
In a large bowl beat 1 cup creamy peanut butter, 1/2 cup softened unsalted butter, 1 cup packed light brown sugar and 1/2 cup granulated sugar until light and a bit fluffy, about 2 to 3 minutes; scrape the bowl once.
Add 1 large egg and 1 large egg yolk, plus 1 teaspoon vanilla extract, and beat until combined; it might look glossy, that is fine.
Whisk together 1 1/4 cups all purpose flour (spooned and leveled), 1 tablespoon cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt in a separate bowl so it mixes evenly.
Fold the dry mix into the wet just until no streaks of flour remain, do not overmix or the cookies get tough.
Chill the dough 20 to 30 minutes if you want extra thick cookies; if you’re impatient skip this step but expect a little more spread.
Scoop heaping tablespoons or 2 tablespoon-sized portions onto the prepared sheets about 2 inches apart; if you like, roll each ball in coarse or extra granulated sugar before placing on the sheet.
Use a fork to gently press a crisscross pattern into each ball, pressing once one way and once perpendicular; dip the fork in sugar or flour if it sticks.
Bake 10 to 12 minutes until edges are set but centers still look slightly soft, rotate pans halfway if baking two sheets; cool on the baking sheet 5 to 10 minutes then transfer to a wire rack to finish cooling. Enjoy warm for extra chewiness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.