Peanut Butter Cookie Recipe (2024)

FAQs

What are the ingredients for peanut butter cookies? ›

Peanut butter

Peanut butter cookie / Main ingredient

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 – For best results, use classic creamy peanut butter like Jif or Skippy. I tested these with natural peanut butter as well and it didn't make a huge difference, but there can be a lot of variability in natural nut butters.

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.

Peanut Butter Cookie Mix Hacks

Flavor Twist: After creating the dough according to the peanut butter cookie mix instructions, portion the dough into balls then roll in a tasty topping like poppy seeds, sesame seeds or sprinkles, or go for a 4:1 ratio of sugar and dry spice, like ground cinnamon or nutmeg.

If you don't flatten the cookies first, then the fork does double duty – it performs both functions. One very subtle result of creating the pattern is that the little tips of dough bake up crisper than the rest of the cookie, giving you both a bit of additional texture and deeper taste where the dough is more baked.

With so much peanut butter in this cookie dough, natural peanut butter will give you a dry, crumbly cookie.

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).

Feel free to add chocolate chips, peanut butter chips, Reeses pieces, chopped chocolate, or even chopped up Nutter Butters. I would recommend skipping the fork tines if you add any of these ingredients. Why did my peanut butter cookies turn out hard? This is most likely to happen from over-baking your cookies.

Jif (which was never Jiffy, despite what the Mandela effect might have you believe) is one of the granddaddies of the peanut butter world, and it's been America's favorite for nearly 40 years, surpassing Skippy in the '80s.

What's the difference between Jif and Skippy peanut butter? ›

While they are nutritionally similar, Skippy contains 10 more milligrams of sodium than Jif and one more gram of sugar, and has fewer nutrients overall. But it does have half a milligram less saturated fat than Jif. The other main difference is how the two are sweetened. Jif uses molasses, while Skippy uses sugar.

As a general rule of thumb, you should refrigerate cookie dough for at least 30 minutes and up to 24 hours. More than that, and you won't see a noticeable difference in the final product. Once the dough has chilled, let it warm up at room temperature until it's just pliable (about 5 to 10 minutes).

There are a few things you can do if your cookie dough is too dry and crumbly. First, try adding more liquid to the dough. This could be milk, water, or even just additional eggs. If that doesn't work, you could also try melting some butter and adding it to the dough.

Unless you want extra-crispy cookies, avoid overmixing your dough. "Overmixing your dough will result in flatter, crispier cookies," Cowan said. If you overmix, you will end up aerating (adding air to) the dough, which causes the cookies to rise and then fall, leaving you with flat cookies.

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

Flour is the main ingredient that provides structure in a cookie – without it, there would be no cookie! The gluten in flour forms a web of sorts – the framework that catches the air bubbles/gasses given off during rising. This helps provide the structure.

INGREDIENTS: ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 [THIAMIN MONONITRATE],VITAMIN B2 [RIBOFLAVIN], FOLIC ACID), SUGAR, WHOLE GRAIN OATS, SOYBEAN AND PALM OIL, PEANUT BUTTER (PEANUTS, HYDROGENATED PALM OIL), DEXTROSE, INVERT SUGAR, CONTAINS 2% OR LESS OF WHEY, SALT, LEAVENING (BAKING SODA, ...

Enriched Flour (Wheat Flour, Niacin, Reduced Iron, Thiamine Mononitrate, Riboflavin, Folic Acid), Sugar, Peanut Butter (Roasted Peanuts), Vegetable Oil (contains one or more of the following: Soybean Oil, Palm Oil, Canola Oil), Dextrose, Corn Syrup, Salt, Leavening (Sodium Bicarbonate, Ammonium Bicarbonate), Soy ...