Peanut Butter Blossoms Cookie Recipe - Hershey Kiss Classic! (2024)

FAQs

What is the ingredients for peanut butter cookies? ›

Peanut butter

Peanut butter cookie / Main ingredient

Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers.

Wikipedia

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.

The baking company shared that the reason has to do with the consistency of the dough. Because peanut butter cookie dough is dense, using a fork helps flatten it into the ideal shape and thickness, allowing it to bake evenly.

These Peanut Butter Blossoms are a classic holiday staple and seriously SO GOOD! They're easy to make, the perfect size and are less than 90 calories each!

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.

If you're wanting to use natural (no sugar added) peanut butter, the cookies will be less sweet and they will likely spread out more. Using natural peanut butter will change the structure and texture of the cookies. Why are my cookies dry and crumbly? This is most likely a classic case of using too much flour.

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 are my peanut butter blossoms flat? If you do not chill your dough before baking, the cookies will spread and look flat. Chilling allows the butter in the cookie dough to resolidify making for a plump end result.

The fork marks also encourage the cookies to bake more evenly and brown evenly. If we skipped that step, these cookies would be so thick that they'd barely spread, and they may not bake all the way through.

Why do my peanut butter cookies taste weird? ›

Ones with lots of additives do not have as distinct a peanutty taste. So, use a natural peanut butter. Two, your expectations for a peanut taste are too high. The cookies have lots of other ingredients including a significant amount of flavor that decrease the flavor of the peanut butter.

Overview. The cookie originated in Gibsonburg, Ohio, as an entry into the 1957 Pillsbury Bake-Off contest. The cookie was originally named Black-eyed Susans, but was renamed by Pillsbury to the Peanut Butter Blossom cookie.

Hershey Kiss (1 piece) contains 3g total carbs, 2.8g net carbs, 1.5g fat, 0.4g protein, and 27 calories.

While there may be countless variations, each cookie at the core has four ingredients – butter, sugar, flour & eggs. The proportions of ingredients and the methods of mixing are what define our cookies. Dough spreads – Inside the hot oven, the butter starts to melt and the dough gradually starts to spread out.

Peanut butter: Creamy peanut butter is ideal for this recipe because crunchy peanut butter creates an overly crumbly cookie. You can use processed peanut butter such as Jif or Skippy, or natural-style peanut butter.

Baking soda increases browning and spreading, resulting in a flatter cookie. Baking powder will give you a puffier cookie. Binding agents are the liquid in the recipe that hold the cookie together.

What's in peanut butter cookies? Just peanut butter, flour, butter, sugar, egg, salt, baking soda, and baking powder.