Peanut Butter Cookies Recipe + Tutorial (2024)

FAQs

What are the basic ingredients for peanut butter cookies? ›

Peanut butter

Peanut butter cookie / Main ingredient

If you accidentally double the amount of baking soda you put in a recipe you can expect double the lift. Some people might figure extra fluffiness is a good thing but it really depends upon which recipe you did it in. Cookies – too much baking soda will give them too much air and they turn into a cake-like thing.

Why did my peanut butter cookies turn out hard? This is most likely to happen from over-baking your cookies. Make sure to take them out of the oven when they're still a bit soft in the middles, that way they can finish cooking on their cookie sheets outside the oven.

So it looks like that there are utilitarian reasons for the cross-hatching—to allow for even cooking—but it might have been passed along for nearly a hundred years for primarily aesthetic reasons, where the cross-hatching is more to identify the cookies as peanut butter ones, rather than to cook them well.

Indulge in the simplest yet most satisfying treat with these 3-Ingredient Peanut Butter Cookies. Made with just peanut butter, sugar, and an egg, these cookies are a breeze to whip up, requiring minimal effort and time (under 30 minutes!).

The most common mistake with peanut butter cookies is using the wrong type of peanut butter. The BEST peanut butter for today's cookies is a processed creamy peanut butter, preferably Jif or Skippy.

Peanut Butter: For best results, use regular creamy peanut butter, like JIF or Skippy. I do not suggest using natural peanut butter, or subbing almond butter. Crunchy peanut butter will work if you want a crunchier peanut butter cookie.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

Baking powder: Baking powder can be used to replace baking soda, though not at a 1-to-1 ratio. Because the former is not as strong as the latter, it's important to use three times the amount of baking powder as baking soda. Be aware, a slightly bitter, off-putting taste might result from using that much baking powder.

Why You Need to Chill Your Cookie Dough. For starters, chilling prevents cookies from spreading out too quickly once they're in the oven. If you use a higher fat butter (like Kerrygold), chilling your dough is absolutely essential. Popping your dough in the fridge allows the fats to cool.

Is it better to use butter or shortening in peanut butter cookies? ›

Your other source of fat should be butter, not shortening. Butter will make your cookies taste buttery; shortening will make them taste suspiciously vacant, like Katy Perry's voice post-autotune. Yes, shortening yields chewier cookies than butter does, because butter contains water and shortening doesn't.

Certain cookies — Sugar Cookies, Snickerdoodles, Classic Peanut Butter Cookies — need to be flattened a bit before they bake, lest they end up emerging from the oven looking like ping-pong balls rather than typical flat, round cookies.

Warm weather during the summer can bring on butter bleed, which happens when the butter from the cookie stains the royal icing and leaves it looking blotchy.

Unlike many other cookies, peanut butter biscuits only fully harden once they've been removed from the oven. Here's how to tell when peanut butter cookies are done: The tops of the cookies are a uniform light brown. They're soft to the touch but not moist or mushy.

If you're wanting to use natural (no sugar added) peanut butter, the cookies will be less sweet and they will likely spread out more. Using natural peanut butter will change the structure and texture of the cookies. Why are my cookies dry and crumbly? This is most likely a classic case of using too much flour.

To make cookies from scratch, you'll typically need ingredients like flour, sugar, butter, eggs, baking powder/soda, vanilla extract, and salt. Specific recipes may include additional ingredients like chocolate chips, nuts, or oats depending on the type of cookies you want to make.

Roasted Peanuts, Sugar, Contains 2% Or Less Of: Molasses, Fully Hydrogenated Vegetable Oils (rapeseed And Soybean), Mono And Diglycerides, Salt.

While there may be countless variations, each cookie at the core has four ingredients – butter, sugar, flour & eggs. The proportions of ingredients and the methods of mixing are what define our cookies. Dough spreads – Inside the hot oven, the butter starts to melt and the dough gradually starts to spread out.

INGREDIENTS: PEANUT BUTTER (PEANUTS, SUGAR, HYDROGENATED PALM OIL, SALT), SUGAR, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 [THIAMIN MONONITRATE], VITAMIN B2 [RIBOFLAVIN], FOLIC ACID), VEGETABLE OIL (PALM KERNEL, PALM AND SOYBEAN OIL), COCOA, CONTAINS 2% OR LESS OF INVERT SUGAR, CORNSTARCH, SALT, ...