Peanut Butter Cookies

  Peanut Butter Cookies

Peanut butter cookies are all-time loved classic cookies distinguished for having peanut butter as a principal ingredient. Peanut butter cookies are from Canada and became popular in the United States, in this recipe making criss-cross marks with a fork is a classic pattern. Use of crushed peanut/hazelnut enhances the flavor but it’s your choice to use or omit.

Sometimes you are very excited to bake the fresh cookies but the dough of the cookies makes you disappointed because the dough is dry and crumbly and to fix this you knead the dough more and more that result in a heard and unmanageable dough.

Peanut Butter Cookies

Peanut Butter Cookies
 So let's make it easy; Dry and crumble dough is never good to make cookies, it happens when flour doesn’t absorb the moisture. A few reasons are there for dry and crumbly dough; 1. measurement of the flour is of utmost necessity if you are lacking in this never expect the perfect dough for cookies. 2. Not enough fat is taken so follow the recipe measurement; lubricant in cookies dough greased up and result in the smooth and pliable dough. 3 not enough liquid; check twice the measurement of liquid including eggs and vanilla. 4. over mixing; it will get harder as the gluten in flour develops more. we need just to mix the all ingredients not too mixing them. 6. do not put it too long in the fridge, if needed put it in a plastic wrap to avoid becoming dry.

To Moisten the dry and crumbly dough; to fix this add the more liquid dry dough calls for liquid so according to your choice add 1 teaspoon at time milk or water, egg white, or the egg, but mix it briefly it will come in workable consistency. The same process will work if your cookie dough dried in the refrigerator or next you can add some fat; adding the fat to your cookie dough will definitely soften it however too much fat can change the texture of your cookies and they will spread while baking and excess fat will also cause oily cookies. Add 1 teaspoon of fat whichever is used and knead gently

If the dough looks crumbly do not worry, use your hands to blend the dough rather than spoon or mixer, doing hands will bring togetherness in the dough without over mixing. Last but a foolproof way is to let it rest so that the flour will absorb the moisture and soften the gluten; overmixing caused the dryness to the dough results in too much gluten.

Hopefully, your dough will reach the correct consistency, it can be slightly tricky to fix but always keep in the mind that the forming the perfect dough is the name of the game. Always add the ingredients slowly and one after another, this will allow all the ingredients to incorporate well and your cookies dough get the time to gather all in the minimal tweak. These solutions will definitely work and you will be the perfect in all kinds of cookies.

Prep Time: 1hour, 30 minutes
Cook Time: 12 minutes
Total Time: 1 hour, 45 minutes
Yield: 40 Cookies

  Ingredients for Peanut Butter Cookies:

2 cups (500g) peanut butter at room
2 ½ cups (310g) all-purpose flour
1 tsp baking powder
1tsp baking soda
½ tsp salt
¾ cup (150g) brown sugar
1 cup (200g) granulated sugar
2 eggs
1 cup (230g or 2 sticks) unsalted butter at room temperature
1 tsp vanilla extract
1/2 cup crushed peanut (optional)
1/2 cup hazelnut or walnut (optional)


Preheat the oven to 350 degrees F or 177 degrees C. Line 3 large baking sheet with parchment paper, you can use silicone baking mats instead.

Mix and sift flour, salt, baking powder, baking soda, and cream sugars and butter use granulated sugar more than brown sugar ( here a piece of advice is to use granulated sugar more because peanut butter makes cookies soft so no need to make them softer by using brown sugar, do just opposite while making chocolate chip cookies).

Beat in eggs, peanut butter, and vanilla extract together. Mix all wet and dry ingredients until incorporate properly and make a smooth dough, lastly add crushed peanut and walnut mix them properly. another tip here is chilling the dough at least for an hour it prevents cookies over-spreading.

Now roll into balls indent criss-cross marks on top of the cookies with a fork, coat cookies with granulated sugar this makes them crunchier. Bake for 12 minutes until edges are set and become light brown in color. For peanut butter cookies creamy peanut butter is recommended and uses chopped peanuts for extra peanut flavor.

Remove from oven cool the cookies on the baking sheets for 5 mins after that transfer them on a wire rack to cool completely. Enjoy your classic peanut cookies you can store them for a week at room temperature.


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