Peanut Butter Cornflake Cookies Recipe - These Old Cookbooks (2024)

FAQs

Why are peanut butter cookies crumbly? ›

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.

Sometimes peanut butter can dry out cookies a bit and result in a chalky texture. I tested several versions of this cookie to ensure that they're perfect and that the peanut butter only enhances the flavor and doesn't sacrifice that crispy-edge, gooey-center texture we all love in a really good chocolate chip cookie.

Cookie butter (Dutch: speculoospasta, Danish: trøffelmasse) is a food paste made primarily from speculoos cookie crumbs, fat (such as vegetable oil, condensed milk or butter), flour, and sugar. The ingredients are mixed until it becomes spreadable on a sandwich.

Chill your cookie dough! The dough is extremely soft due to the creamy peanut butter, eggs, and butter and if it's not cold going into the oven, the cookies will spread all over your baking sheet. I chilled this cookie dough for 24 hours and my cookies were soft, thick perfection.

With so much peanut butter in this cookie dough, natural peanut butter will give you a dry, crumbly cookie.

Peanut butter cookies don't spread as they cook, so you have to flatten them before hand. This ensures that the middle will cook through before the outside burns. As for the pattern created, it actually creates slightly more surface area, so you'll get more browning at the extra edges that you create.

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. You might find a peanut butter flavor extract somewhere…. Adding whole or chopped peanuts could help too.

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.

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.

Why do you put fork marks on peanut butter cookies? ›

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.

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).

Lotus brand produced the original jars of cookie butter, and it's probably the most well-known maker of speculoos cookies in the United States, too. This Belgian company started baking cookies in 1932, marketing its product as a perfect companion for coffee.

Ingredients. Biscoff cookies (Wheat flour, Sugar, Vegetable oils [contains one or more of soybean oil, sunflower oil, canola oil, palm oil], Brown sugar syrup, Sodium bicarbonate [leavening], Soy flour, Salt, Cinnamon], Canola oil, Sugar, Soy lecithin, Citric acid.

Here's what's listed on a jar of Lotus Biscoff Spread: original caramelized biscuits (wheat flour, sugar, vegetable oils [palm oil from sustainable and certified plantations, rapeseed oil], candy sugar syrup, raising agent [sodium hydrogen carbonate], soya flour, salt, cinnamon), rapeseed oil, sugar, emulsifier (soya ...

Add more fat

If your cookie dough is too dry and crumbly, you can try adding more fat to it. This could mean adding more butter, shortening, or oil to the dough. If you're using a recipe that calls for melted butter, you could also try using cold butter and grating it into the dough.

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.

There are a few reasons why your cookies are falling apart. The wrong ratio of ingredients, such as too little sugar or peanut butter will make them fall apart. The wrong type of peanut butter may cause them to fall apart. Or using old eggs may create crumbly cookies.

There are several reasons why the cookies may have become dry and crumbly but the two most likely are that either the cookies were baked for too long or too much flour was added to the dough. The cookie should be baked only until the edges are slightly golden and the top looks a little wrinkled.