Peanut Butter Blossoms Recipe (2024)

FAQs

Why are my peanut butter blossoms so dry? ›

If your peanut butter blossoms are dry, it's because you have too much flour or too little liquid (or a combo of both!).

Why are my peanut butter blossoms flat? If you do not chill your dough before baking, the cookies will spread and look flat. Chilling allows the butter in the cookie dough to resolidify making for a plump end result.

Peanut butter

Peanut butter cookie / Main ingredient

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.

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).

Individuals with diabetes need foods that can help manage blood sugar and weight. Peanuts and peanut butter can be a powerful ally to reaching success. Peanuts and peanut butter have a low glycemic index, which means they don't cause blood sugar to rise sharply.

There's quite a bit of sugar in peanut butter, which has naturally occurring sugars from peanuts. But some brands add even more sugar to their recipes, which is why you may want to avoid sugary brands.

Canned fruit, fruit preserves, or jams: Look for fruit canned in juice instead of syrup. Fruit preserves and jams may also contain added sugars, but most stores have low- or no-added-sugar options. Nut butters: Even nut butters like peanut, almond, or cashew butter may have added sugars for both flavor and texture.

Baking cookies quickly in a hot oven – at 375 degrees F as opposed to a lower temperature – will make for soft results. They'll bake fast instead of sitting and drying out in the oven's hot air. Ever so slightly underbaking your cookies will give you softer results than cooking them the full amount the recipe says.

Ingredient Issues

Using the wrong type of peanut butter can throw off the texture and flavor, incorrect sugar ratios can make them too sweet or not sweet enough, and don't forget the salt – it's a small ingredient but makes a big difference in balancing the flavors.

What is the best peanut butter for cookies? ›

Conventional creamy peanut butter works best for peanut butter cookie recipes because it has a smooth and even texture. My favorite creamy peanut butter brands are Skippy or Jif. Natural peanut butter, made up of just peanuts and salt, is typically very oily and hard to get even.

Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

That's not a sign of spoilage, but is a natural occurrence as the oil separates. You can easily fix it by stirring the oil back into the peanut butter until you achieve the desired consistency. To prevent oil separation, try storing the peanut butter jar upside-down so the oil is more evenly distributed.

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.