Best Soft Chewy Peanut Butter Cookies Recipe FailProof Chew

Instructions:

1. Preheat your oven to 350°F (175°C). Line standard baking sheets with parchment paper or silicone mats.
2. In a large mixing bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until the mixture is light and fluffy, about 3 minutes using a mixer.
3. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract. Scrape down the sides of the bowl.
4. In a separate medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture on low speed, mixing only until the streaks of flour just disappear. Avoid overmixing to maintain chewiness.
6. Cover the dough and chill in the refrigerator for a minimum of 30 minutes. This is crucial for preventing excessive spreading.
7. Portion the chilled dough using a medium cookie scoop (about 1.5 tbsp size). Roll the dough lightly into balls, then roll them in the extra granulated sugar if desired.
8. Place the dough balls onto the prepared sheets, spacing them about 2 inches apart. Use a fork to press down on each ball in a crisscross pattern to flatten them slightly.
9. Bake for 10 to 12 minutes. The edges should look set and light golden, but the centres should still appear slightly soft and underbaked.
10. Allow the cookies to cool on the baking sheet for 5 minutes to set before carefully transferring them to a wire rack to cool completely. They will firm up as they rest.