Peanut Butter Blossoms Cookie Recipe (2024)

FAQs

Why did my peanut butter blossoms turn out flat? ›

Why are my peanut butter blossoms flat? If you do not chill your dough before baking, the cookies will spread and look flat. Chilling allows the butter in the cookie dough to resolidify making for a plump end result.

Why Are My Peanut Butter Blossoms Dry and Crumbly? If your cookies turn out too dry and fall apart, you either baked them too long, or added too much flour. Everyone measures flour differently, but try the spoon and level method for measuring out flour.

Peanut butter

Peanut butter cookie / Main ingredient

Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers.

Wikipedia

One reason could be that you overcooked them. Another reason could be that you didn't add enough moisture to the dough. Finally, your peanut butter cookies might be dry and crumbly if you used a natural peanut butter that doesn't have any added oil.

Peanut butter cookies don't spread as they cook, so you have to flatten them before hand. This ensures that the middle will cook through before the outside burns. As for the pattern created, it actually creates slightly more surface area, so you'll get more browning at the extra edges that you create.

Why are my peanut butter blossom cookies dry? If your cookies turn out dry, then it is most likely that you have added too much flour. Make sure that you measure accurately and do not over-mix the cookie dough.

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.

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 baked your cookies and they came out an oily greasy mess. Urgh, what an awful feeling! If you've had this happen to you, odds are you made one of two mistakes: either you didn't allow the ingredients to thoroughly mix during the creaming process or you didn't allow the dough to rest enough before baking.

Baking powder is made of baking soda plus cream of tartar and cornstarch. Baking powder can be substituted for baking soda by tripling the amount of baking powder. Baking soda can be substituted for baking powder by dividing the amount of baking powder needed by 4 and adding twice that amount of cream of tartar.

Why do they put fork marks in peanut butter cookies? ›

The baking company shared that the reason has to do with the consistency of the dough. Because peanut butter cookie dough is dense, using a fork helps flatten it into the ideal shape and thickness, allowing it to bake evenly.

Peanut butter cookie dough is stiff and will not spread out while baking (the way chocolate chip cookie dough does). Using the long tines of a fork and pressing down on the dough ball twice , one vertically and one horizontally, flattens the dough evenly and leaves attractive marks.

Chill your cookie dough! The dough is extremely soft due to the creamy peanut butter, eggs, and butter and if it's not cold going into the oven, the cookies will spread all over your baking sheet. I chilled this cookie dough for 24 hours and my cookies were soft, thick perfection.

Peanut butter: Creamy peanut butter is ideal for this recipe because crunchy peanut butter creates an overly crumbly cookie. You can use processed peanut butter such as Jif or Skippy, or natural-style peanut butter.

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much.

To get those perfect cookies every time that don't go too flat, you want room temperature butter. Room temperature butter is especially important during the creaming process of making your cookie dough in order to trap air. Room temperature butter should be about 68-70^oF.

Want to fully stop the separation cycle? Store your jar of peanut butter in the fridge when it's all mixed together. Separation anxiety, gone!

A Strong and Stale Smell: The peanut butter will smell very rancid like heated cooking oil if it has gone bad. Change in Appearance: The color will be darker with a strange texture. There might be a few tiny mold spores and a lot of oil built up on top as well — this is often how a natural peanut butter expires.