They do well loosely covered for a couple of days too. Keep your peanut butter cookies fresh in an airtight container on the counter for up to 5 days. And this tablespoon trigger cookie scoop (affiliate links) helps keep the cookies uniform when scooping. Recommended Equipment: I love using this silpat or parchment paper to line my baking sheets. If you’re allergic to nuts, try using sunbutter instead.Recipe can easily be cut in half or doubled.When flattening, dip the fork in sugar between pressing the cookie to keep them from sticking.To warm the milk, set it in a warm spot by the oven while it’s heating.I tested many batches and they were just fine. If you don’t have baking soda on hand, baking powder works great too.For a less sweet cookie, reduce the sugar to 3/4 cup which is just as delicious.Tips For Your Best Peanut Butter Cookies! My kitchen was a cool 74 with the air on. BUT, if the temperatures are warm in your kitchen, above 80 degrees, you may consider rolling the balls and letting them chill in the refrigerator for 30 minutes before baking. No! Unlike most peanut butter recipes that call for chilling the dough before baking which keeps the dough from spreading too much, this recipe doesn’t require you to chill the dough, making for one less step and cookies in minutes. ![]() Let cool a few minutes, transfer cookies to wire rack and repeat with remaining dough.Bake, on the center rack, for 10 – 13 minutes (13 minutes will yield a crispier cookie that’s tender inside).Optionally, sprinkle with sugar or coarse salt. ![]() Using the back of a fork, flatten in a crisscross pattern.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |