Vegan 3-Ingredient Peanut Butter Cookies (2024)

FAQs

What are the ingredients for peanut butter cookies? ›

Peanut butter

Peanut butter cookie / Main ingredient

Why did my peanut butter cookies turn out hard? This is most likely to happen from over-baking your cookies. Make sure to take them out of the oven when they're still a bit soft in the middles, that way they can finish cooking on their cookie sheets outside the oven.

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.

You should use a NEUTRAL flavored vegetable oil (i.e. corn or canola oil) in order to make these no butter chocolate chip cookies. Stronger flavored oils (i.e. peanut oil or olive oil) may NEGATIVELY impact or change the taste of the cookies. You want to use an oil that has very little flavor.

Mix to prepare cookies peanut butter flavor. Contains Wheat, Peanut; May Contain Egg, Milk And Soy Ingredients.

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!

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.

13. NUT BUTTER. Rich, tasty and nutrient-dense, nut butters like almond, cashew, peanut and tahini make excellent butter substitutes for baking and cooking. They will help retain moisture in batter and dough and give your baked goods and other dishes a nutty flavor.

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.

This may not sound like a lot, but it is enough that it can affect the quality of your cookies – adding too much peanut butter can make them dry, hard, and crumbly.

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

Cookie tips & tricks:

For softer peanut butter cookies, don't flatten them with the fork. They will be puffier and softer. For crispier peanut butter cookies, use a fork to flatten the dough balls. Refrigerate the dough for 30 minutes before rolling into balls for a chewier peanut butter cookie.

"When your dough is refrigerated, the butter hardens. So when you bake them, they spread less and hold their shape better," adds Epperson. "Which means a better likelihood of a soft, chewy cookie in the center." Chilling the dough creates fluffier cookies with better consistency.

Unlike many other cookies, peanut butter biscuits only fully harden once they've been removed from the oven. Here's how to tell when peanut butter cookies are done: The tops of the cookies are a uniform light brown. They're soft to the touch but not moist or mushy.

If you've had this happen to you, odds are you made one of two mistakes: either you didn't allow the ingredients to thoroughly mix during the creaming process or you didn't allow the dough to rest enough before baking. Watch the video below to see how both these mistakes happen and how to fix them.

ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDISCED IRON, THIAMINE MONONITRAIL, RIBOFLAVIN, FOLIC ACID), SUGAR, PEANUT BUTTER (PEANUTS, FULLY HYDROGENATED VEGETABLE OIL [RAPESEED, COTTONSEED AND SOYBEAN OILS]), CANOLA AND/OR SOYBEAN AND/OR PALM OIL WITH TBHQ ADDED TO PRESERVE FRESHNESS, HIGH FRUCTOSE CORN SYRUP, GRAHAM FLOUR ...

INGREDIENTS: PEANUT BUTTER (PEANUTS, SUGAR, HYDROGENATED PALM OIL, SALT), SUGAR, ENRICHED FLOUR (WHEAT FLOUR, NIACIN, REDUCED IRON, VITAMIN B1 [THIAMIN MONONITRATE], VITAMIN B2 [RIBOFLAVIN], FOLIC ACID), VEGETABLE OIL (PALM KERNEL, PALM AND SOYBEAN OIL), COCOA, CONTAINS 2% OR LESS OF INVERT SUGAR, CORNSTARCH, SALT, ...

Roasted Peanuts, Sugar, Contains 2% Or Less Of: Molasses, Fully Hydrogenated Vegetable Oils (rapeseed And Soybean), Mono And Diglycerides, Salt.