Perfect Peanut Butter Blossoms Recipe (2024)

FAQs

Why are my peanut butter blossoms so dry? ›

The main reason why your peanut butter blossom cookies may come out dry is if you add too much flour so be sure to use a scale or measure carefully without packing the flour into the measuring cup.

Rescue dry peanut butter blossom cookie dough with oil or milk. 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.

Why are my peanut butter blossoms flat? If you do not chill your dough before baking, the cookies will spread and look flat.

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.

Why You Need to Chill Your Cookie Dough. For starters, chilling prevents cookies from spreading out too quickly once they're in the oven. If you use a higher fat butter (like Kerrygold), chilling your dough is absolutely essential. Popping your dough in the fridge allows the fats to cool.

The most common mistake with peanut butter cookies is using the wrong type of peanut butter. The BEST peanut butter for today's cookies is a processed creamy peanut butter, preferably Jif or Skippy.

Confectioners' Sugar: Confectioners' sugar binds everything together and adds sweetness. Without this powdery sugar, the peanut butter filling will be too liquid.

If the dough seems too soft, chill it for 10 to 15 minutes before baking. Use shortening instead of butter or a combination of the two if you don't want to sacrifice that buttery flavor. The dough was too wet. Using the wrong size egg could also add extra liquid, resulting in too much spreading.

Use a silicone baking mat or parchment paper. Coating your baking sheet with nonstick spray or butter creates an overly greasy foundation, causing the cookies to spread. I always recommend a silicone baking mat because they grip onto the bottom of your cookie dough, preventing the cookies from spreading too much.

Why are my peanut butter cookies burning on the bottom? ›

When you cook on darker colored pans, you get cookies that are too brown on the bottom. The dark pans absorb heat, and are more likely to result in burned baked goods. Always place your baking sheet in an oven rack position that's in the middle of the oven. This promotes optimal circulation of heat.

The top 5 selling Baskin-Robbins ice cream flavors are Vanilla, Chocolate, Mint Chocolate Chip, Pralines 'n Cream and Chocolate Chip. Jamoca® Almond Fudge ice cream was first developed to be made from coffee brewed on the premises of each of the fifteen manufacturing facilities.

It wasn until 1953 that the ice cream chain dropped the separate identities of Snowbird and Burton and became Baskin-Robbins. A local advertising agency, Carson/Roberts, advised a uniform identity and image under the name Baskin-Robbins 31 Ice Cream.

The most obvious and easiest fix is to add more liquid. Very slowly, teaspoon by teaspoon, add a liquid that you've already included to your dough. Mix after each teaspoon—you don't want to over-saturate it and risk gooey dough. Don't overmix, because this might lead to the problem you're trying to fix!

Since oil and water don't mix, and peanut butter has a high oil content, there isn't much room in the mixture left over for water, explains Live Science. This can lead to naturally dry peanut butter, drying out more quickly due to its limited water content.