- 1 How do you make peanut butter cookies from scratch?
- 2 Why do my peanut butter cookies not taste like peanut butter?
- 3 How do you make peanut butter cookies less crumbly?
- 4 Why do peanut butter cookies have fork marks?
- 5 What happens if you add an extra egg to cookies?
- 6 How do you tell if peanut butter cookies are done?
- 7 Is it OK to undercook cookies?
- 8 Why did my cookies come out hard?
- 9 Why do my cookies get hard after they cool?
- 10 What is the secret to making soft cookies?
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Advertisement.
- Combine the peanut butter, white sugar and egg. Mix until smooth.
- Drop spoonfuls of dough onto the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes. Do not overbake!
Ostensibly “regular” peanut butter, with its added emulsifiers, sweeteners and hydrogenated oils, will contaminate your cookies‘ flavor with its weird artificiality. Butter will make your cookies taste buttery; shortening will make them taste suspiciously vacant, like Katy Perry’s voice post-autotune.
Be sure to measure your flour exactly. This recipe calls for just the right amount of flour to allow the cookies to hold their shape during the cooking process. Less flour will result in a chewier cookie but it might spread more. More flour than what I recommend will result in a drier, more crumbly cookie.
Peanut butter cookie dough is denser than a lot of other cookie doughs. Putting the hash marks in the cookie dough balls actually flattens them for more even baking. Without being pressed, the cookies will not cook evenly.
Yolks, where all of the fat is in an egg, increase richness, tenderness and flavor. Therefore, if you put an extra egg, you will get a chewier cookie. If you put less, you will get a more crumbly cookie.
The cookies are done with the tops are lightly brown and they are about 3 inches wide. They will still be a little soft when you press on them hot out of the oven, but they firm up as they cool. Let them rest for one minute on the pan before lifting them off using the parchment.
1 Answer. Undercooked cookies are still edible, don’t toss them! Some people prefer chocolate chip cookies underdone, but you can’t know for sure that the egg has fully cooked (although that wouldn’t bother me one bit unless the source was shaky).
Why are my cookies tough? The most common reason that cookies are tough is that the cookie dough was mixed too much. When flour is mixed into the dough, gluten begins to form. Gluten helps hold baked goods together, but too much gluten can lead to tough cookies.
Why Do Cookies Get Hard? Like all baked treats, cookies are subject to getting stale. Over time, the moisture in the cookies evaporates, leaving them stiff and crumbly. The longer they sit, the more stale they become.
Underbaked cookies are the secret to softness. Using cornstarch in the dough is another secret to softness, as well as the secret to thickness. Using more brown sugar than white sugar results in a moister, softer cookie. Adding an extra egg yolk increases chewiness.