![]() ![]() The thickness of the peanut butter cookie dough can make it difficult for the cookie to cook evenly if left in a ball, especially because they do not spread like other cookies, such as chocolate chip cookies, for example. Why do you flatten peanut butter cookies with a fork? When you’re ready to make cookies, let the dough warm up a bit for easy rolling. You can make the dough ahead of time and keep it covered in the refrigerator for two days.The powdered mix itself is needed in the dough, not prepared pudding. Do not prepare the vanilla pudding mix.The cookies won’t come out right if you do. Natural peanut butter should not be used in this recipe. Using processed creamy peanut butter will give your cookies a great smooth texture, unlike using natural peanut butter.If you would like to use butter instead, simply substitute the same amount as the shortening. Butter-flavored shortening gives these cookies that hint of butter that is so delicious in these cookies, while also providing a firmer cookie that doesn’t spread much while baking, leaving you with a soft, thick cookie to bite into.Let the cookies cool for a few minutes before transferring them to a wire rack to finish cooling. STEP 4 Bake the cookies for 9-12 minutes. Place the cookies two inches apart on the cookie sheet and then gently press a fork flat against the top of the cookies, creating a crisscross pattern. You can then roll them through sugar if you’d like. STEP 3 Using a medium cookie scoop, scoop out balls of dough and roll them with your hands. Mix the dry ingredients with the wet ingredients 1/2 cup at a time until everything is well mixed. STEP 2 In a medium bowl, whisk together the flour, baking soda, and salt. Add the pudding powder, eggs, egg yolk, and vanilla extract and beat for another minute. In a stand mixer or large bowl with beaters, cream together the shortening, peanut butter, and brown sugar. STEP 1 Preheat the oven to 350 degrees F and line a cookie sheet with parchment paper. How to Make Peanut Butter Cookies Jump to Recipe REFRIGERATED ITEMS: You will need three eggs. Natural peanut butter, however, will not work for this recipe. PEANUT BUTTER: Creamy peanut butter is needed for these cookies and any brand is fine. ![]() SHORTENING: These peanut butter cookies are made with butter-flavored shortening but you can substitute regular butter. If you’d like a little more sweetness you’ll need a bit of granulated sugar to roll the dough balls in before baking. You will also need a box of vanilla-flavored instant pudding mix. PANTRY ITEMS: For this recipe, you will need the usual all-purpose flour, baking soda, light brown sugar, salt, and vanilla extract. Ingredients You’ll Need to Make Peanut Butter Cookies When I was a Brownie in Girl Scouts, he would buy boxes and boxes of Peanut Butter Cookies, and thanks to him, I would sell the most boxes in my troop! I can’t begin to count how many times I made these for him. Peanut Butter Cookies were my dad’s favorite cookies.The vanilla pudding is a bit of a secret ingredient- it makes these cookies so pillowy and soft but doesn’t make the cookies overly sweet.The ingredients needed are mostly pantry staples so it’s a snap to make these whenever you get a craving!.Soft and chewy, these Peanut Butter Cookies are loaded with the sweet peanut butter flavor everyone loves.Peanut Butter Cookies are full of yummy childhood nostalgia and easy to make so you can keep those happy memories going batch after batch! Why We Love Peanut Butter Cookies ![]()
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