Peanut Butter Blossoms Recipe (2024)

FAQs

Why are my peanut butter blossoms dry? ›

Shortening will not produce the same soft, moist results as butter does. Measure your flour carefully. Adding even a little too much flour can throw off the liquid amount in the cookie dough and will yield a dry cookie.

Luckily, there is a path forward to cookie redemption, and you can save your peanut butter blossoms if you find them to be too crumbly. Per Madhuram's Eggless Cooking adding oil or milk can rescue your dry cookie dough.

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

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.

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.

To avoid this, try using as little flour as possible while preparing to roll your dough. 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.

To fix this, you can add more fat to the dough. This can be in the form of butter, shortening, or even olive oil. Just add a little at a time until the dough comes together and is no longer crumbly. You may also need to add more liquid, such as milk or water, to get the right consistency.

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.

Why do people call Baskin-Robbins 31 flavors? ›

What was once a selection of 31 flavors—Baskin-Robbins "31^®" stands for a different ice cream flavor for each day of the month—has grown to more than 1,400 in its flavor library.

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.

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.

That's why some of our cookies look the same but have two different names. Whether the package says Peanut Butter Patties® or Tagalongs®, or Samoas® or Caramel deLites®, the cookies are similarly delicious. In 2024, Girl Scouts - Diamonds will be working with ABC Bakers, offering the cookie varieties listed above.

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!

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.

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.

To avoid this, try using as little flour as possible while preparing to roll your dough. 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.