Rudolph Peanut Butter Cookie Recipe (2024)

FAQs

Why do you press a fork in peanut butter cookies? ›

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).

Peanut butter

Peanut butter cookie / Main ingredient

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.

The dough that was fridged for 2 days before baking. has a deeper, richer color, not to mention a chewier, more toffee like flavor and texture. So if you have any opportunity. to make your cookie dough in advance, this is an instant upgrade.

Certain cookies — Sugar Cookies, Snickerdoodles, Classic Peanut Butter Cookies — need to be flattened a bit before they bake, lest they end up emerging from the oven looking like ping-pong balls rather than typical flat, round cookies.

Why are my peanut butter cookies hard? 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.

You sure can. The good news is that butter, margarine, shortening and all types of oil can be used in place of the vegetable oil in SuperMoist package directions.

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.

Kind of like how crumbly dough is usually because there's too much of the dry ingredients, runny cookie dough comes from having too much of the liquid ingredients.

As she says, not chilling the cookie and baking at 350 degrees can result in a more crackly cookie, since the dough hasn't had enough time to absorb the flour. Chilling it for half an hour, however, gives you thicker, chewier dough.

How do you thicken peanut butter cookie dough? ›

Another method is to add a small amount of cornstarch or arrowroot powder to the dough . These ingredients act as thickeners and can help create a denser dough . Additionally , you can try reducing the amount of liquid ingredients in the recipe , such as milk or oil , to make the dough thicker .

If your cookies come out of the oven looking flat, you may not have adequately chilled the dough before baking. Chilling times may vary depending on the cookie you're making, but you should typically chill cookie dough in the refrigerator for at least two hours before you pop it in the oven.

But if you think about it in terms of baking theory and pastry techniques, it makes sense—peanut butter contains so much fat that it doesn't really need that much flour for structure and gluten.

Refrigerating the dough allows the flour to fully hydrate and helps to make the cookie dough firmer. Firm dough prevents the cookies from spreading too much, which is why chilling the dough is a crucial step for cut-out and rolled cookies.

This chilling period does quite a few things: Most importantly, it allows the flavors to develop and intensify! You can think of it like marinating meats – everything intensifies and gets better with time.

My trusted method for getting ripply, jagged-topped cookies has been simple–scoop the cookie dough with two forks, or as I like to call it, forking your dough. Take two forks and rough up the dough a little bit. Use the tines of both forks to gather up as much dough as you want in a bundle.

Storing your dough in the fridge helps to harden the fat and prevent your cookies from spreading. Allow it to chill in the refrigerator for 30 minutes.

If you don't flatten the cookies first, then the fork does double duty – it performs both functions. One very subtle result of creating the pattern is that the little tips of dough bake up crisper than the rest of the cookie, giving you both a bit of additional texture and deeper taste where the dough is more baked.

crisp lines? We wanna keep those. So by poking the holes in, the cookie. will ensure that the cookie shape does not spread, which sugar cookies love to do. It also helps it stay nice and flat at the top.