Peanut Butter Blossoms - A Classic Christmas Cookie Recipe! (2024)

FAQs

Why are my peanut butter blossoms dry? ›

If your peanut butter blossoms are dry, it's because you have too much flour or too little liquid (or a combo of both!).

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.

Why are my cookies dry and crumbly? This is most likely a classic case of using too much flour. It's crucial to properly measure the flour in this recipe, as even 1 extra tablespoon of flour can completely change the structure of the cookies. You also might have over baked them!

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.

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.

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.

Baskin Robbins also has its share of unusual ice cream flavors. They include avocado, garlic, azuki bean, jalapeno and pumpkin. There was an even weirder flavor called dill pickle ice cream that was targeted to expectant mothers.

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 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.

What happens if you don't flatten peanut butter cookies? ›

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.

We prefer natural peanut butter here, so you can dial in the sugar and salt amounts precisely, and smooth peanut butter over crunchy to better control the cookies' fat and moisture levels. Letting the cookie dough rest ensures the flour is fully hydrated, resulting in crisper edges and chewier middles.

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.

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).

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!

Simply reconstitute it by mixing with water or stir the powder itself into sauces or batters. It can often be a lot easier to cook or bake with than regular peanut butter, too.

The National Peanut Board suggests adding a little water for some extra moisture. Add the water slowly and be sure not to overdo it — too much water can make the peanut butter runny. Another option is to heat peanut butter up in order to liquify the fat content.