Soft & Thick Peanut Butter Cookies Recipe - Sally's Baking Addiction (2024)

FAQs

What happens if you add too much peanut butter to peanut butter cookies? ›

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.

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.

1) Chilling cookie dough controls spread.

As the cookies bake, the fat in the chilled cookie dough takes longer to melt than room-temperature fat. And the longer the fat remains solid, the less cookies spread. In addition, the sugar in the dough gradually absorbs liquid.

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.

Soft – Dough that's “soft” or “runny” can be thickened by adding one or two tablespoons of flour to your mix. This will help keep your batch from “Spreading” and coming out of the oven looking like flat, not-so-cookie-like puddles.

The easiest way to soften cookies with bread is to place the cookies in an airtight container with a slice of bread and leave them for a few hours. The bread will release moisture and help to rehydrate the cookies, making them soft and chewy once again.

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.

When to use which one. Baking soda is used in recipes that also include an acidic ingredient, such as cream of tartar, buttermilk, or citrus juice. Conversely, baking powder is typically used when the recipe doesn't feature an acidic ingredient, as the powder already includes the acid needed to produce carbon dioxide.

Popping your dough in the fridge allows the fats to cool. As a result, the cookies will expand more slowly, holding onto their texture. If you skip the chilling step, you're more likely to wind up with flat, sad disks instead of lovely, chewy cookies. Cookies made from chilled dough are also much more flavorful.

Cool down your dough for a tastier, chewier cookie.

As little as 30 minutes in your fridge or freezer can help your cookie brown better, spread less, and develop a richer chewy texture. There's a few reasons why, but one important part is it gives the butter in your dough a chance to firm up before baking.

Is it safe to bake cookie dough left out overnight? ›

Based on the search results, it is generally not recommended to bake cookies with raw cookie dough that has been left out overnight and then refrigerated, especially if the dough contains raw eggs [1]. Here's why: Safety Concerns: Raw eggs in cookie dough can potentially harbor harmful bacteria such as Salmonella.

I was shocked to discover that these peanut butter cookies were flourless. But if you think about it in terms of baking theory and pastry techniques, it makes sense—peanut butter contains so much fat that it doesn't really need that much flour for structure and gluten.

Cook's Illustrated recommends baking peanut butter cookies with products from traditionally creamy brands like, you guessed it, Skippy or Jif. Such butters have smooth, consistent textures that easily combine with any cookie dough.

There are a few things you can do to fix dry and crumbly cookie dough. There are a few things you can do to add liquid to your cookie dough if it is too dry and crumbly. One option is to add milk, water, or another liquid until the dough is the right consistency. You can also try adding melted butter or shortening.

Eating too much peanut butter can have negative consequences on your health and body composition. Excessive consumption can lead to weight gain, high blood sugar levels, high blood pressure, and increased risk of heart disease in the long run, making it important to consume it in moderation.

Classic signs of a cookie with too much butter include crispy-bordering-on-burnt edges, a greasy surface, an excessively brittle texture, and a predominantly buttery flavor that overpowers the other caramel and chocolate notes.

Peanut butter is the perfect addition to most baked goods. Its rich, fatty flavor and smooth consistency can add texture to everything from Buckeyes to the classic peanut butter cookie. As Reese's loves to constantly remind us, it is also a dreamy counterpart to the dark, more bitter flavors of chocolate.

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!