Rudolph Peanut Butter Cookie Recipe (2024)

FAQs

How to make peanut butter cookie mix taste better? ›

Peanut Butter Cookie Mix Hacks

Flavor Twist: After creating the dough according to the peanut butter cookie mix instructions, portion the dough into balls then roll in a tasty topping like poppy seeds, sesame seeds or sprinkles, or go for a 4:1 ratio of sugar and dry spice, like ground cinnamon or nutmeg.

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.

The peanut butter cookie was invented in the 1910's, when George Washington Carver of Alabama's Tuskegee Institute published a peanut cookbook in an effort to promote the crop.

Made with just peanut butter, sugar, and an egg, these cookies are a breeze to whip up, requiring minimal effort and time (under 30 minutes!). Plus, with such basic pantry staples, there's a good chance you have everything you need in your kitchen to make them right now!

Roasted Peanuts, Sugar, Contains 2% Or Less Of: Molasses, Fully Hydrogenated Vegetable Oils (rapeseed And Soybean), Mono And Diglycerides, Salt.

Using too much baking soda or baking powder can really mess up a recipe, causing it to rise uncontrollably and taste terrible.

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.

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.

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.

These early recipes do not explain why the advice is given to use a fork, though. 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).

How do you moisten peanut butter cookie 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.

At first, peanut butter cookies were made with ground peanuts instead of peanut butter. George Washington Carver, father of peanuts, published 105 recipes for peanuts that had the first peanut cookies.

SKIPPY® History

In 1933, Joseph Rosefield had the nutty idea to change the formula for peanut butter. He created SKIPPY® peanut butter, which was less sticky and longer-lasting. Peanut butter lovers fell in love, and spread the fun to their families and friends.

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.

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDISCED IRON, THIAMINE MONONITRAIL, RIBOFLAVIN, FOLIC ACID), SUGAR, PEANUT BUTTER (PEANUTS, FULLY HYDROGENATED VEGETABLE OIL [RAPESEED, COTTONSEED AND SOYBEAN OILS]), CANOLA AND/OR SOYBEAN AND/OR PALM OIL WITH TBHQ ADDED TO PRESERVE FRESHNESS, HIGH FRUCTOSE CORN SYRUP, GRAHAM FLOUR ...

Flour is the main ingredient that provides structure in a cookie – without it, there would be no cookie! The gluten in flour forms a web of sorts – the framework that catches the air bubbles/gasses given off during rising. This helps provide the structure.

INGREDIENTS: PEANUT BUTTER (PEANUTS, SUGAR, HYDROGENATED PALM OIL, SALT), SUGAR, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 [THIAMIN MONONITRATE], VITAMIN B2 [RIBOFLAVIN], FOLIC ACID), VEGETABLE OIL (PALM KERNEL, PALM AND SOYBEAN OIL), COCOA, CONTAINS 2% OR LESS OF INVERT SUGAR, CORNSTARCH, SALT, ...

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), SUGAR, PEANUT BUTTER (ROASTED PEANUTS), VEGETABLE OILS (SOYBEAN, PALM, AND/OR CANOLA), DEXTROSE, CORN SYRUP, SALT, LEAVENING (SODIUM BICARBONATE, AMMONIUM BICARBONATE), SOY LECITHIN, WHEY (MILK), ARTIFICIAL FLAVOR.