Peanut Butter Snickerdoodles Recipe - Sally's Baking Addiction (2024)

FAQs

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

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

The wrong type of peanut butter may cause them to fall apart. Or using old eggs may create crumbly cookies. How long do peanut butter cookies last?

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.

Prep your Peanut Butter Cookie recipe up to 24 hours in advance, cover it and refrigerate it so you are ready to bake at a moment's notice. The kids can even help you scoop, roll and flatten the cookies. If the dough is too firm to scoop, let it stand at room temperature for about 30 minutes.

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.

Snickerdoodles might turn out hard if they are overbaked or if the dough is too dry. Be sure to keep an eye on them as they bake – when the edges are set but the centers are still soft and puffy, they are done.

If your cookies repeatedly turn out flat, no matter the recipe, chances are your oven is too hot. Here's what's happening. The butter melts super quickly in a too-hot oven before the other ingredients have firmed up into a cookie structure. Therefore, as the butter spreads so does the whole liquidy cookie.

If you reduce the amount of butter or oil in a recipe, your cookies won't spread as much. If you add too much flour, your cookies won't spread as much. If your cookies have more brown sugar than white sugar, they won't spread as much. It's a careful balance.

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.

The Peanut Butter Balls recipe in the 1933 edition of Pillsbury's Balanced Recipes instructed the cook to press the cookies using fork tines. The 1932 or 1933 recipes do not explain why this advice is given, though: peanut butter cookie dough is dense, and without being pressed, it will not cook evenly.

Why do my peanut butter cookies taste weird? ›

Ones with lots of additives do not have as distinct a peanutty taste. So, use a natural peanut butter. Two, your expectations for a peanut taste are too high. The cookies have lots of other ingredients including a significant amount of flavor that decrease the flavor of the peanut butter.

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.

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.

Yes, you can bake cookies without baking paper. I've been in the same situation before. Instead of baking paper, you can use greased aluminum foil or simply grease the baking tray directly. Just ensure the surface is well-greased to prevent sticking.

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.

That means sticking to the recommended serving size of two tablespoons, or close to that amount. Eating peanut butter every day could become an issue if someone is eating far too much of it and exceeding their daily limit of saturated fat, per the Cleveland Clinic.

A 100-gram serving of smooth, salt-free peanut butter has 3.56 grams of starch. 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 are my peanut butter cookies hard? If your peanut butter cookies are hard, you likely cooked them for too long. They should not be baked for more than 8 or 9 minutes.