Rudolph Peanut Butter Cookie Recipe (2024)

FAQs

What are the ingredients for peanut butter cookies? ›

Peanut butter

Peanut butter cookie / Main ingredient

Peanut Butter Cookie Mix Hacks

Easy Add-Ins: After creating the dough according to the peanut butter cookie mix instructions, try introducing 1 cup of add-ins like REESE'S PIECES, toffee bits, dried fruits, mini marshmallows or even cooked bacon bits, if you're feeling adventurous!

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.

A good rule of thumb for utilizing peanut butter as a butter replacement is to use a 50/50 mix of peanut butter and oil (vegetable, canola, etc.) for the amount of butter listed.

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.

Your other source of fat should be butter, not shortening. Butter will make your cookies taste buttery; shortening will make them taste suspiciously vacant, like Katy Perry's voice post-autotune. Yes, shortening yields chewier cookies than butter does, because butter contains water and shortening doesn't.

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.

Best for Baking

Spooning this out of the jar, you'll find that Reese's peanut butter is super thick and creamy. This texture, according to Catherine, makes this brand ideal for baking. Recipes like Peanut Butter Cream Pie and Chocolate Scotcheroos will benefit from this decadent texture.

The peanut butter cookie was invented in the early 1910's by George Washington Carver.

THE THREE MAIN INGREDIENTS present in nearly every type of cookie are wheat flour, sugar, and fat, but you'll see other ingredients such as leaveners, eggs, liquids, such as milk, perhaps some chocolate, coconut, spices or nuts.

Peanut Butter: It's best to use a processed peanut butter like Jif creamy or Skippy creamy. I do not suggest using natural style, oily peanut butter. Crunchy peanut butter adds peanut chunks as well as a more crumbly texture.

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.