There are few desserts that evoke the comfort and nostalgia of childhood quite like a classic peanut butter cookie. But let’s be honest: many recipes result in cookies that are dry, crumbly, and desperately lacking in flavor. We’re here to change that. Forget the hard, sandy textures; this is the definitive recipe for truly Chewy Peanut Butter Cookies the kind that melt in your mouth, retain their soft center, and deliver that intense, salty-sweet peanut flavor we all crave.
Achieving the perfect chewy texture isn’t accidental; it’s a science rooted in the precise balance of fats, sugars, and leavening agents. We rely heavily on brown sugar for moisture retention and a perfect creaming process to ensure these cookies rise beautifully without turning cakey. If you are searching for that golden-brown edge, a slightly underbaked center, and the unmistakable crisscross pattern, your search ends now. Prepare to bake a batch of the best homemade peanut butter cookies you’ve ever tasted. This recipe is simple enough for novice bakers but reliable enough for seasoned kitchen enthusiasts.
Baking is more than just following steps; it’s about creating moments. These Chewy Peanut Butter Cookies are perfect for lunchboxes, holiday trays, or simply enjoying with a tall glass of milk. Follow our detailed instructions and tips to transform simple ingredients into peanut butter bliss.
Why You’ll Fall Head Over Heels for These Chewy Peanut Butter Cookies
The marketplace is flooded with peanut butter cookie recipes, so what makes this particular version stand out from the rest? It’s all in the texture. These aren’t just sweet snacks; they are specifically engineered for maximum chewiness and robust flavor, addressing the common pitfalls of typical recipes.
Unbeatable Texture Profile
The primary reason you’ll adore these cookies is their incredible texture. We achieve a superior chewiness by using a specific ratio of light brown sugar to granulated sugar. Brown sugar contains molasses, which adds not only depth of flavor but also essential moisture, preventing the cookies from drying out during the baking process. When done correctly, the edges crisp up just slightly, forming a perfect structural shell, while the center remains beautifully soft and fudgy the hallmark of truly Chewy Peanut Butter Cookies. This soft texture is crucial; it ensures the cookie remains enjoyable even days after baking, provided they last that long!
Intense Peanut Butter Flavor
Unlike recipes that rely only on a hint of peanut butter mixed into a standard cookie base, this recipe prioritizes the nutty, rich flavor of peanut butter. We call for a full cup of creamy, non-stir natural style peanut butter. The stable fat content in commercial creamy peanut butter is essential here. Natural, oily peanut butters can destabilize the dough, causing excessive spreading and resulting in thin, greasy cookies. By using the right kind of peanut butter, we guarantee a dense, concentrated peanut flavor in every bite, perfectly complemented by the salt, which naturally enhances the savory notes of the peanuts.
The Perfect Crisscross Pattern
While the crosshatch pattern is iconic, it serves a functional purpose, too. Pressing the fork into the dough flattens the cookie just enough to encourage even baking and achieve the ideal thickness. Our method includes a simple tip dipping the fork in granulated sugar which not only prevents sticking but also adds a delightful sparkle and extra textural crunch to the surface. This attention to detail ensures your homemade peanut butter cookies look exactly like the ones Grandma used to make.
Ease and Reliability
Despite the precise results, this recipe is remarkably straightforward. It uses common pantry ingredients and requires no chilling time, meaning you can satisfy your craving for Chewy Peanut Butter Cookies in under 30 minutes. Whether you are baking for a quick treat or preparing a large batch for a gathering, this method is foolproof and reliable every time. We promise a consistent batch of perfectly baked, soft peanut butter cookies that will become your new go-to recipe.
The combination of rich flavor, dense chewiness, and ease of preparation makes this recipe fundamentally superior. It truly sets the standard for how a classic peanut butter cookie should taste and feel.
The Science Behind Why You Should Try This Recipe Now
Baking is science, and achieving that signature chewy texture in these Chewy Peanut Butter Cookies relies on understanding how the ingredients interact. Many bakers struggle with cookies spreading too much or becoming too hard. We solve those problems by focusing on three critical components: fat temperature, sugar selection, and the mixing process.
The Power of Creaming: Incorporating Air
Step 3, where we cream the softened butter, creamy peanut butter, and sugars, is perhaps the most important step for texture. Creaming on medium speed for 3 to 4 minutes achieves mechanical leavening. This process forces tiny air pockets into the mixture. As the cookies bake, these air pockets expand, giving the cookies a light lift and ensuring they don’t become dense hockey pucks. If your butter is too cold, the air won’t incorporate; if it’s too soft (melted), the mixture will separate. Always use room-temperature butter for optimal creaming. This ensures a light, fluffy foundation for your Chewy Peanut Butter Cookies.
The Role of Sugar in Chewiness
The specific blend of sugars is intentional: 3/4 cup of packed light brown sugar and 1/2 cup of granulated white sugar. Granulated sugar promotes spread and crispness, necessary for those delightful edges. However, the higher proportion of brown sugar is the secret to chewiness. Brown sugar is acidic and contains molasses, which is hydroscopic (it attracts and retains water). By including more brown sugar, we ensure the dough stays moist and pliable during baking, resisting the crystallization that leads to dry, brittle cookies. This makes these cookies retain that soft, fresh-baked feel much longer than recipes relying solely on white sugar.
Controlling the Spread (The Peanut Butter Factor)
We explicitly call for commercial, creamy peanut butter that does not require stirring. Why? Natural peanut butter separates into oil and solids, and even when mixed, the oil content is unpredictable and often too high. This excess oil acts as a lubricant, causing cookie dough to spread rapidly and thinly. The stabilized fats in commercial creamy peanut butter (like Jif or Skippy) ensure a consistent dough structure, resulting in thick, substantial Chewy Peanut Butter Cookies that hold their shape perfectly and rise appropriately, producing the sought-after cracked surface texture.
By using precise measurements and focusing on these scientific principles the moisture retention from brown sugar, the aeration from proper creaming, and the structural integrity provided by the right type of peanut butter we eliminate the guesswork. You are not just following a recipe; you are guaranteeing an incredible batch of homemade peanut butter cookies every time. If you love a rich, tender dessert, you might also enjoy our recipe for No-Bake Peanut Butter Pie a creamy counterpart to this crunchy favorite.
Essential Ingredients and Tools for Perfect Chewy Peanut Butter Cookies (Recipe Card)
Success in baking begins with proper preparation. Before starting, ensure all your ingredients are measured accurately and your butter and eggs are truly at room temperature. This section details the precise list of necessary ingredients and explains why your choice of tools is equally important for achieving outstanding results.
Ingredients List: Building the Best Cookie
The quality and temperature of these few simple components are paramount to achieving the ultimate Chewy Peanut Butter Cookies.
| Ingredient | Quantity | Purpose in the Recipe |
|---|---|---|
| All-Purpose Flour | 1 3/4 cups | Provides structure (gluten) to hold the cookie shape. |
| Baking Soda | 1 teaspoon | Chemical leavening agent for lift and spread control. |
| Salt | 1/2 teaspoon | Balances the sweetness and enhances the peanut flavor. |
| Unsalted Butter | 1/2 cup (1 stick) | Base fat, must be softened for proper creaming. |
| Creamy Peanut Butter | 1 cup | Provides intense flavor and crucial structure (do not use natural style that requires stirring). |
| Packed Light Brown Sugar | 3/4 cup | Adds moisture and chewiness due to molasses content. |
| Granulated White Sugar | 1/2 cup | Aids in spread and crispy edges. |
| Large Eggs | 2 | Binder, adds richness, and contributes to structure. |
| Vanilla Extract | 1 teaspoon | Enhances overall flavor complexity. |
| Extra Granulated Sugar | (Optional) | For dipping the fork to create the classic crosshatch pattern. |
Understanding Key Ingredient Roles (H3)
Unsalted Butter, Softened: The term “softened” means the butter yields slightly to gentle pressure from your finger, but is not greasy or shiny. This specific temperature (around 67°F) allows it to hold air effectively when creamed, which is vital for cookie volume and tenderness.
The Peanut Butter Choice: As discussed, the consistent emulsification of fats in non-natural, commercial peanut butter (like Jif or Skippy) is non-negotiable for this Chewy Peanut Butter Cookies recipe. Using natural peanut butter will often result in a messy, overly spread-out cookie. If you must use a natural style, make sure the jar is completely stabilized, chilled, and then brought back to room temperature but for guaranteed chewiness, stick to the classics.
Sugars: The balance of brown versus white sugar is what differentiates a chewy cookie from a brittle one. The brown sugar should be firmly packed into the measuring cup to ensure you get the full amount of molasses needed for moisture retention.
Necessary Utensils and Tools for Success
While this recipe doesn’t require specialized equipment, the right tools can make the process significantly smoother and ensure uniform baking, which is key for achieving perfect Chewy Peanut Butter Cookies.
- Stand Mixer or Hand Mixer: While you can mix this dough by hand, a mixer is highly recommended for Step 3 (creaming). You need consistent, fast beating for 3-4 minutes to properly aerate the butter, peanut butter, and sugars. A stand mixer with a paddle attachment is ideal.
- Large and Medium Mixing Bowls: One large bowl for the wet ingredients/dough, and a medium bowl for whisking the dry ingredients together (flour, salt, baking soda).
- Measuring Cups and Spoons: Accuracy is critical in baking. Use dry measuring cups for flour and packed sugar, and liquid measuring cups for wet ingredients if needed (though everything here is measured by weight/volume).
- Baking Sheets: Two large, light-colored baking sheets are best. Darker sheets absorb more heat and can cause the bottoms of the cookies to brown too quickly.
- Parchment Paper or Silicone Baking Mats: Essential for preventing sticking and ensuring easy cleanup. They also help moderate the heat transfer, promoting a more even bake for your homemade peanut butter cookies.
- Standard Cookie Scoop (1.5 Tablespoons): Using a scoop (often labeled size #30 or #40) is the secret to uniformity. Uniform size means uniform baking time, ensuring every single cookie is a perfect chewy peanut butter delight.
- Wire Cooling Rack: Necessary for cooling the cookies completely, which stops the residual heat from continuing to cook the centers once removed from the oven.
Having these tools ready before you start mixing will streamline the process and allow you to transition smoothly between the preparation and baking stages. For other fantastic cookie ideas perfect for mixing and matching with these classic peanut butter cookies, check out our recipe for Chewy Pecan Pie Cookies with Caramelized Filling.
Step-by-Step Guide to Baking Perfect Chewy Peanut Butter Cookies
Following the recipe steps precisely is the only way to guarantee the desired soft, chewy result. Pay close attention to mixing times and temperatures.
Step 1: Prepare the Oven and Baking Sheets (H3)
Preheat your oven to the exact temperature of 350°F (175°C). Temperature control is crucial for controlling spread and ensuring the cookie sets before drying out. While the oven preheats, take your two large baking sheets and line them completely with parchment paper or silicone baking mats. This prevents sticking and promotes easy removal, which is important since the cookies are quite fragile when hot.
Step 2: Combine Dry Ingredients (H3)
In a medium bowl, whisk together the 1 3/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisking serves two purposes: it fully incorporates the leavening agent and salt evenly throughout the flour, and it lightly aerates the flour, preventing dense pockets in the final dough. Set this mixture aside. Using baking soda here, rather than powder, helps the cookies spread slightly and achieve that slightly flatter, chewier profile essential for Chewy Peanut Butter Cookies.
Step 3: Cream Fats and Sugars (H3)
This is the magic step. In a large bowl or the bowl of your stand mixer (fitted with the paddle attachment), combine the 1/2 cup (1 stick) of softened butter, 1 cup of creamy peanut butter, 3/4 cup of packed light brown sugar, and 1/2 cup of granulated white sugar. Beat this mixture on medium speed. You need to beat it for a full 3 to 4 minutes. The goal is transformation: the mixture must become significantly lighter in color, notably fluffy, and creamy in consistency. This extensive creaming incorporates vital air, ensuring your final cookies are tender and soft.
Step 4: Add Wet Ingredients (H3)
Reduce the mixer speed to low or medium-low. Add the two large eggs one at a time. It is absolutely essential that you allow the first egg to be fully incorporated into the creamy mixture before dropping in the second egg. This prevents the mixture from breaking or curdling. Once both eggs are combined, stir in the 1 teaspoon of vanilla extract until just combined. Stop the mixer and use a rubber spatula to scrape down the sides and bottom of the bowl, ensuring all the rich, creamy mixture is ready for the flour.
Step 5: Incorporate Dry Ingredients (H3)
Return to the mixer and reduce the speed to its lowest setting. Gradually add the reserved dry flour mixture (from Step 2) to the wet ingredients. Mix only until the flour streaks have just disappeared. This point is critical: do not overmix the dough once the flour has been added. Overmixing develops gluten, which results in tough, dry, or cakey cookies instead of the soft, Chewy Peanut Butter Cookies we are aiming for. As soon as you see no more dry flour, stop the mixer immediately.
Step 6: Scoop and Shape (H3)
Using your standard 1.5-tablespoon cookie scoop, portion out the dough. Rolling the scooped dough gently into smooth, uniform balls (about 1.5 inches in diameter) helps ensure a beautiful, even shape. Place the dough balls onto the prepared baking sheets, making sure they are spaced generously at least 2 inches apart to account for spreading during the bake. Spacing prevents them from running into each other.
Step 7: Create the Crosshatch Pattern (H3)
The iconic look of these classic peanut butter cookies is achieved with the fork crosshatch. Use a fork and gently press down on the top of each dough ball, first in one direction, and then rotate the fork 90 degrees and press again to form the classic crisscross pattern. This serves two functions: aesthetic and ensuring even flattening for that perfect chewy texture. Pro Tip: If the dough starts to stick to the fork tines, dip the fork lightly into a small bowl of extra granulated sugar before pressing the next cookie. This adds a lovely sugary crust and keeps the lines clean.
Step 8: Bake the Cookies (H3)
Bake the sheets one at a time (or rotate racks halfway through if baking two sheets simultaneously) for 10 to 12 minutes. The visual cues for doneness are key: the edges should be set, firm, and lightly golden brown, but the centers must still look slightly soft, puffy, and potentially even underdone. Remember: Overbaking is the single greatest enemy of a chewy cookie. Pull them out right when they look ready, or even 30 seconds before you think they are done, as they will continue to set on the hot baking sheet.
Step 9: Cooling and Storage (H3)
Once removed from the oven, allow the cookies to cool on the baking sheet for a full 5 minutes. These Chewy Peanut Butter Cookies are very fragile when hot due to the high fat content. After the initial 5 minutes, carefully transfer the cookies using a thin metal spatula to a wire rack to cool completely. Once cooled, store them airtight at room temperature. They will remain beautifully soft and chewy for up to one week.
Tips, Troubleshooting, and Delicious Variations
Mastering the Chewy Peanut Butter Cookies recipe involves knowing how to adapt the dough and solve common baking dilemmas. Here are crucial tips and ideas to customize your next batch.
Troubleshooting Common Cookie Issues (H3)
My cookies spread too much!
- Ensure you did not use natural peanut butter. The excessive oil content is the number one cause of spreading.
- Make sure your butter wasn’t melted or excessively greasy when creaming.
- Did you use too little flour? Always measure flour by scooping lightly into the cup and leveling off, or ideally, weighing it.
My cookies are dry or crumbly!
- You likely overbaked them. Even 60 seconds too long can be the difference between chewy and crumbly. Remember to look for set edges and soft centers.
- You may have overmixed the dough after adding the flour, developing too much gluten.
- Ensure you used brown sugar (with molasses) and that it was packed firmly.
Why is the crosshatch difficult to make?
If the dough is too sticky, slightly dusting the fork in granulated sugar before pressing will solve the problem. If the dough is too stiff, try letting it sit at room temperature for an extra 5-10 minutes before shaping.
Tips for the Ultimate Chewiness (H3)
- Don’t Skip the Creaming: 3-4 minutes is mandatory. It ensures lightness.
- Slightly Underbake: This cannot be stressed enough. When the centers look just shy of being done, they are perfect. They will finish cooking on the sheet.
- Chill for Flavor (Optional): While not strictly necessary for structure in this recipe, chilling the dough for 30 minutes to an hour can deepen the flavor profile, allowing the ingredients to meld.
- Use Good Vanilla: A quality vanilla extract significantly boosts the overall aroma and richness of these soft peanut butter cookies.
Delicious Variations and Alternatives (H3)
Once you’ve mastered the classic Chewy Peanut Butter Cookies, feel free to experiment with these variations:
Chocolate Peanut Butter Swirl: After incorporating the dry ingredients, gently fold in 1/2 cup of mini chocolate chips or chopped Reese’s Peanut Butter Cups. This pairing is irresistible! If you love this combination, you must try our recipe for Decadent Chocolate Peanut Butter Swirl Pie.
Gluten-Free Version: Replace the all-purpose flour with a high-quality 1:1 gluten-free baking blend that contains xanthan gum. The mixing process should be the same, but you may need to add an extra tablespoon of milk or non-dairy liquid if the dough appears too dry.
Vegan Adaptation: Replace the butter with a high-quality vegan butter stick (like Miyoko’s or Earth Balance sticks) and use a flax egg or a commercial egg replacer like Bob’s Red Mill (follow package instructions for substitution). Ensure your creamy peanut butter doesn’t contain animal products (most do not, but check the label). The baking time should remain the same.
Peanut Butter Sandwich Cookies: Once cooled, sandwich two cookies together with a filling made of 1/2 cup powdered sugar, 2 tablespoons soft butter, and 1 tablespoon milk. This creates an even more decadent treat!
Nutty Crunch: For added texture, fold in 1/2 cup of finely chopped peanuts (dry roasted and unsalted) along with the dry ingredients. This elevates the crunch factor while maintaining the core chewiness.
These variations prove the versatility of the base recipe. Whether classic or customized, these soft peanut butter cookies are guaranteed to satisfy.
Nutritional Profile and Benefits of This Classic Treat
While cookies are undeniably a treat meant for enjoyment, it is helpful to understand the nutritional components that make up these delicious Chewy Peanut Butter Cookies. The inclusion of peanut butter, a powerhouse ingredient, adds valuable nutrients to this dessert.
Estimated Nutritional Breakdown (Per Cookie) (H3)
Based on dividing the total recipe into approximately 24 standard 1.5-tablespoon cookies, the following values are estimates:
- Calories: Approximately 150-180 kcal
- Total Fat: Approximately 8-10g
- Saturated Fat: Approximately 3-4g
- Carbohydrates: Approximately 18-22g (primarily from sugars and flour)
- Protein: Approximately 3-4g
- Sodium: Approximately 90-110mg
Note: These values are estimations and depend on precise ingredient brands and portion sizes.
The Benefits of Peanut Butter in Baking (H3)
Peanut butter is not just a flavorful component; it provides several beneficial nutrients often lacking in standard flour-based cookies:
Source of Protein: Peanuts are legumes and thus a fantastic source of plant-based protein. While cookies aren’t a high-protein meal, the addition of peanut butter significantly boosts the protein content compared to simple sugar cookies. This protein helps provide satiety (feeling full) and contributes to muscle repair and maintenance.
Healthy Fats: The primary fats in peanut butter are monounsaturated and polyunsaturated fats the “good” fats. These fats are heart-healthy and are key components of a balanced diet. The high fat content in the dough is actually vital for baking, as fat carries flavor and prevents gluten development, ensuring the final Chewy Peanut Butter Cookies are tender.
Vitamins and Minerals: Peanuts contain a notable amount of B vitamins (like Niacin/B3) and essential minerals such as Magnesium, Phosphorus, and Zinc. They are also a good source of Vitamin E, a powerful antioxidant that helps protect body tissue from damage.
High Fiber Content: Peanut butter adds dietary fiber to the cookies. While the fiber content per cookie is small, it still contributes to digestive health and helps regulate blood sugar levels more effectively than pure sugar-based desserts.
While these classic peanut butter cookies are certainly a sugary indulgence, they benefit from the nutritional density of peanuts, offering a more satisfying and nutrient-rich profile than many other common cookies. Enjoying them in moderation ensures you get a delicious, comforting treat that also provides a small boost of healthy fats and protein. For more recipes that utilize the power of peanut butter, be sure to check out our Pinterest board for sweet treats.
FAQs About Chewy Peanut Butter Cookies
How do I keep my Chewy Peanut Butter Cookies soft after baking?
The key to prolonged softness is two-fold: slightly underbaking and proper storage. Ensure the cookies are pulled from the oven when the centers are still slightly soft. Once completely cooled, store the Chewy Peanut Butter Cookies in an airtight container at room temperature. For maximum freshness, you can place a half slice of bread in the container; the cookies will absorb the moisture from the bread, keeping them soft for longer.
What is the best way to prevent peanut butter cookies from spreading too much?
To prevent excessive spreading, you must use a commercial, non-stir creamy peanut butter, as natural varieties often contain too much oil. Additionally, ensure your butter is softened, not melted, and do not over-mix the dough once the flour has been added. If the dough feels overly warm or soft, chill the scooped balls for 10-15 minutes before baking.
Can I use crunchy peanut butter instead of creamy peanut butter in this recipe?
Yes, you absolutely can substitute crunchy peanut butter for creamy peanut butter, provided it is also the stabilized, non-natural style. Using crunchy peanut butter will yield a delightful textural contrast, incorporating small, chewy pieces of peanuts throughout your soft peanut butter cookies. Ensure the quantity remains exactly one cup as specified in the recipe.
Why do peanut butter cookies require the crisscross pattern?
The classic crisscross pattern serves both visual and functional purposes. Peanut butter cookie dough is generally denser and higher in fat than standard doughs, meaning it doesn’t spread as much naturally in the oven. The fork markings help to slightly flatten and compress the dough balls, ensuring they bake evenly and achieve the desired thin-but-chewy texture, rather than remaining thick and raw in the center.
How long can I store the raw dough for Chewy Peanut Butter Cookies?
You can wrap the raw dough tightly in plastic wrap and store it in the refrigerator for up to 3 days. Alternatively, you can scoop the dough balls, place them on a tray, freeze them until solid, and then transfer them to a freezer-safe bag. Frozen dough will keep for up to 3 months. When ready to bake, add 1-2 minutes to the baking time, baking directly from frozen.
Conclusion: Your New Go-To Recipe for Classic Comfort
You now hold the definitive guide to baking the perfect batch of Chewy Peanut Butter Cookies. We have navigated the crucial steps: from understanding the scientific necessity of using packed brown sugar for moisture, to the importance of a 3-4 minute creaming session for aeration, and finally, the necessity of slightly underbaking to preserve that irresistible, soft center.
These classic peanut butter cookies are more than just a simple snack; they are a celebration of wholesome flavor and perfect texture. They offer a rich, nutty depth that is perfectly balanced by the sweetness, culminating in a cookie that is satisfyingly substantial without being dense or dry. The iconic crisscross pattern not only makes them beautiful but signals the perfect preparation method for even cooking.
We encourage you to gather your ingredients, follow the detailed instructions closely, and experience the joy of biting into a truly tender, chewy peanut butter cookie. Whether you enjoy them warm, fresh from the oven, or share them with friends and family, this recipe is guaranteed to earn rave reviews. Once you try this method, you will never look back at dry, brittle peanut butter cookies again.
If you loved this recipe, please consider sharing this article with fellow bakers or leaving a comment below to tell us how your batch of Chewy Peanut Butter Cookies turned out. Happy baking!
Chewy Peanut Butter Cookies (Classic Recipe)
Ingredients
Equipment
Method
- Prepare the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set this mixture aside.
- Cream Fats and Sugars: In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, creamy peanut butter, brown sugar, and granulated sugar together on medium speed until the mixture is light, fluffy, and creamy, usually about 3 to 4 minutes.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract until just combined. Scrape down the sides of the bowl as needed.
- Incorporate Dry Ingredients: Reduce the mixer speed to low. Gradually add the dry flour mixture to the wet ingredients, mixing only until just combined. Be careful not to overmix the dough once the flour has been added.
- Scoop and Shape: Using a standard cookie scoop (about 1.5 tablespoons of dough), scoop the dough and roll it into smooth balls. Place the dough balls onto the prepared baking sheets, ensuring they are spaced about 2 inches apart.
- Create the Crosshatch Pattern: Using a fork, gently flatten the top of each cookie dough ball, creating the classic crosshatch (crisscross) pattern. Dip the fork in extra granulated sugar between cookies if the tines start to stick.
- Bake the Cookies: Bake for 10 to 12 minutes, or until the edges are set and lightly golden brown, but the centers still look slightly soft. Overbaking will result in a dry, less chewy cookie.
- Cooling: Let the cookies cool on the baking sheet for 5 minutes after removing them from the oven, as they are very fragile when hot. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely.
