Peanut Butter Cookies (2024)

FAQs

Why do you score peanut butter cookies? ›

The reason is that peanut butter cookie dough is dense, and unpressed, each cookie will not cook evenly. Using a fork to press the dough is a convenience of tool; bakers can also use a cookie shovel (spatula).

This may not sound like a lot, but it is enough that it can affect the quality of your cookies – adding too much peanut butter can make them dry, hard, and crumbly.

For a delicious peanut butter flavor, add peanut butter or peanut butter cups to your basic cookie mix. Smooth peanut butter adds flavor, while crunchy peanut butter adds to the overall texture as well. Simply cream peanut butter with margarine or butter before following the recipe instructions.

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.

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.

Why are my cookies dry and crumbly? This is most likely a classic case of using too much flour. It's crucial to properly measure the flour in this recipe, as even 1 extra tablespoon of flour can completely change the structure of the cookies. You also might have over baked them!

Peanut butter cookies contains 90 calories per 19 g serving. This serving contains 4 g of fat, 1 g of protein and 12 g of carbohydrate. The latter is 6 g sugar and 0.3 g of dietary fiber, the rest is complex carbohydrate. Peanut butter cookies contains 1.5 g of saturated fat and 0 mg of cholesterol per serving.

Eating peanut butter in moderation provides you with wholesome nutrients. However, eating too much can make you gain weight because it is packed with calories and fats. The risk of weight gain increases even more if you consume commercial peanut butter brands, which often have added sugars, oils, and fats.

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.

You sure can. The good news is that butter, margarine, shortening and all types of oil can be used in place of the vegetable oil in SuperMoist package directions.

Why are my peanut butter cookies crumbling and falling apart? ›

If your cookies are crumbly, you probably cooked them a tad too long. Next time, take them out of the oven as soon they no longer look wet. They will finish cooking on the baking sheet after you remove them from the oven.

If you don't cream butter and sugar long enough, it will still be gritty and dense, which may result in grainy cookies that don't puff or spread.

Basic reason..the dough is more dense than most cookie doughs, and the pressing with the fork tines helps the dough bake evenly. Secondarily, its pattern makes it easier to tell them apart from other cookies with similar appearance.

Add the peanut butter and vanilla extract and beat until combined. Add the dry ingredients to the wet ingredients and beat on low speed until combined. The dough will be very creamy and soft. Cover and chill the cookie dough in the refrigerator for at least 1–2 hours, and up to 3 days.

It's been the “mark” of this classic treat for more than eighty years, and for good reason: by flattening this dense cookie dough, it ensures that each cookie bakes evenly. Our kitchen-tested recipe is a classic.

Pressing a fork into these peanut butter cookies prior to baking helps flatten the cookies slightly, promoting oven spread. The fork marks also encourage the cookies to bake more evenly and brown evenly.

Peanut butter cookie dough is typically quite dense and needs to be pressed down to encourage spreading and even baking. Typically this is done with the tines of a fork.

The Right Baking Sheet Color

Darker color pans absorb heat and can cause the cookie bottoms to burn. Instead, choose lighter gray or heavy dull-aluminum baking sheets.