Chewy Brown Sugar Peanut Butter Cookies
All brown sugar, no white — maximum chew and a deep caramel note.
Makes 24 cookies · Prep 20 min · Rise 60 min · Bake 10 min
Ingredients
Dough
- 1/2 cup Butter, softened
- 1 cup Peanut butter
- 1 1/4 cups Brown sugar, packed — dark brown for a stronger molasses note
- 1 Egg
- 1 Egg yolk
- 2 tsp Vanilla extract
- 1 3/4 cups All-purpose flour
- 1 tsp Baking soda
- 3/4 tsp Salt
Instructions
Dough
- Cream the butter, peanut butter, and brown sugar until fluffy, about 3 minutes.
- Beat in the egg, extra yolk, and vanilla.
- Whisk the flour, baking soda, and salt together and mix in just until combined.
Chill
- Chill a full hour. This dough is wetter than a standard peanut butter dough and needs the time.
Bake
- Roll into balls, flatten only slightly with your palm, and bake at 175°C (350°F) until the edges are set and the centres look distinctly underdone. (Tip: Barely flatten these — unlike the classic version you want them thick, because thickness is what preserves the soft middle.)
- Cool on the pan a full 10 minutes; they're fragile until set.
Tips
- Dark vs. light brown sugar: Dark brown has roughly twice the molasses, so it brings more moisture, more acidity, and a stronger caramel note. Use it if you want these as chewy and as dark as they'll go.
- No crisp edges at all: That's the recipe working as intended — white sugar is what gives crunchy edges, and there isn't any. Swap 1/4 cup of the brown for granulated if you want some contrast.