Let’s spill the beans: I’ve never really been a fan of peanut butter cookies because they always seemed too dry for my liking. You know me – I’m all about that soft, chewy goodness when it comes to cookies. But guess what? I’ve got a recipe that’s about to change the game! These peanut butter cookies are not your average. They’re thick, bursting with peanut butter flavor, and oh-so-chewy on the inside. It’s everything you’ve ever dreamed of in a peanut butter cookie, and I can’t wait to share the magic with you!
Peanut Butter Sugar Cookies
Servings 16
Ingredients
- 1/2 cup melted salted butter at room temperature
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar
- 2 teaspoons vanilla extract
- 1 cup peanut butter
- 1 egg at room temperature
- 1 1/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup granulated sugar for rolling
Instructions
- In a stand mixer bowl, mix the melted butter, granulated sugar, light brown sugar, and vanilla extract. Add the egg and peanut butter, whisk until well combined. Then, add the flour, cornstarch, baking soda, baking powder, and salt. Mix on low until just combined.
- Line a baking sheet with parchment paper. Use a medium-sized cookie dough scoop (about 2-2.5 tablespoons per ball) to form 16 even cookies. Place them on the prepared baking sheet. Refrigerate for 30 minutes to enhance flavor and prevent spreading. Preheat the oven to 350°F.
- Once chilled, roll each cookie in the remaining granulated sugar. Space them about 2 inches apart on a parchment-lined cookie sheet. Flatten the cookie dough balls in a criss-cross pattern using a fork. Bake for 9-10 minutes or until the edges are just set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a cookie rack to cool completely. Get ready for a peanut butter cookie experience like never before!