Peanut Butter Blossoms Recipe (2024)

FAQs

Why are my peanut butter blossoms falling apart? ›

Why Are My Peanut Butter Blossoms Dry and Crumbly? If your cookies turn out too dry and fall apart, you either baked them too long, or added too much flour.

Perfectly paired with classics like decadent Chocolate Fudge and timeless Chocolate Chip, Peanut Butter Blossom features sweet and salty peanut butter ice cream, chocolate chips, peanut butter chocolate chip cookie dough pieces, and rich fudge swirls.

Peanut butter

Peanut butter cookie / Main ingredient

So it looks like that there are utilitarian reasons for the cross-hatching—to allow for even cooking—but it might have been passed along for nearly a hundred years for primarily aesthetic reasons, where the cross-hatching is more to identify the cookies as peanut butter ones, rather than to cook them well.

Only 3 Ingredients

Do not use natural peanut butter with the oil on top as the cookies will spread and possibly break apart. Standard creamy peanut butter like Jiff Natural or regular Jiff works best. Some other brands of natural peanut butter without the oil on top, like creamy MaraNatha works good too.

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!

Blue's Boardwalk Bash

Blue Raspberry flavored Ice Cream with OREO® Cookie Pieces & blue Cotton Candy Swirls.

Baskin-Robbins Japan's iconic Popping Shower ice cream. Released back in 2000 under the name 'Millennium', Popping Shower is a mixture of white chocolate and mint-flavoured ice cream, with popping candy spread throughout.

And then we have blossoms Berry Twirl, which is strawberries and cream ice cream with rainbow sprinkles, and then I believe, cookie dough pieces as well.

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).

Do peanut butter cookies need to be flattened before baking? ›

Peanut butter cookie dough is stiff and will not spread out while baking (the way chocolate chip cookie dough does). Using the long tines of a fork and pressing down on the dough ball twice , one vertically and one horizontally, flattens the dough evenly and leaves attractive marks. Win-win!

Peanut butter cookie dough is typically quite dense and needs to be pressed down to encourage spreading and even baking. Typically this is done with the tines of a fork.

Due to its liquid nature, using oil in cookies typically results in a denser texture. Also, because oil is 100% fat, it doesn't react with flour the way butter does (butter contains water). Because of that, your cookies won't be as fluffy. If you're a fan of flat cookies, then using oil is an excellent option.

"When your dough is refrigerated, the butter hardens. So when you bake them, they spread less and hold their shape better," adds Epperson. "Which means a better likelihood of a soft, chewy cookie in the center."

Turn the unopened jar of separated peanut butter upside down, the idea being that as the oil then flows upwards it will slowly mix itself into the thick peanut butter.

If you're down to the bottom of a jar and the nut butter is dry and crumbly (you didn't store it upside down, huh?), a surefire way to give it life is by adding some oil.

It's quite simple actually. All you have to do is store the peanut butter jar upside-down in the fridge. Once you're ready to spread or scoop just flip the jar over, open it, and scoop—no stirring required!

If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

If it doesn't boil, your fudge will end up too mushy, and if it cooks for too long, you'll end up with a dry, crumbly mess. This is why many recipes recommend using a candy thermometer, so you know exactly when to remove your mixture from the heat.