Crisp Peanut Butter Sandwich Cookies Recipe (2024)

FAQs

Why are my 3 ingredient peanut butter cookies falling apart? ›

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?

If you find that the dough is too dry (without the fat) then simply hold back some of the flour and add it near the end of mixing when you add the fat/butter If this helps to hold your baked cookies together, fine. If not then add a few more minutes of mixing.

Yes, shortening yields chewier cookies than butter does, because butter contains water and shortening doesn't. But you can easily make up for butter's crisping tendencies by using crucial ingredient No. 3… Brown sugar instead of white sugar.

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.

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

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.

If you're wanting to use natural (no sugar added) peanut butter, the cookies will be less sweet and they will likely spread out more. Using natural peanut butter will change the structure and texture of the cookies. Why are my cookies dry and crumbly? This is most likely a classic case of using too much flour.

Overmixing the dough

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.

Crisco® all-vegetable shortening will make your cakes moist, pie crusts flaky, and cookies soft and fluffy, with 0g of trans fat per serving*. One look, and you'll see why we've got butter beat.

Cookies made with butter are usually crispier than chewy cookies made with shortening, but the flavor is richer with butter. So a one-to-one butter swap will work great if you need a shortening substitute for cookies. In cakes and breads, the substitution is rarely noticeable when using shortening vs. butter.

What happens if you don't chill peanut butter cookie dough? ›

The most important part of today's recipe? 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.

These early recipes do not explain why the advice is given to use a fork, though. 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).

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.

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!

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.

According to baking site Creme de la Crumb, if you find your cookies to be crumbly, it is because you've used too much flour. The site notes that it's an easy mistake to make, especially for us rookies who might think moist-looking cookie dough is a problem.

Too much flour: If you add too much flour to your cookie dough, it will be dry and crumbly. Make sure to measure your flour correctly using a kitchen scale or by spooning it into your measuring cup and then leveling it off. Not enough fat: Fat helps to bind the ingredients together and make cookies chewy.