Peanut Butter Cornflake Cookies (no bake) (2024)

FAQs

Why are my 3 ingredient peanut butter cookies falling apart? ›

My cookies came out dry and crumbly. What did I do wrong? Possible reasons include over-baking, improper peanut butter consistency, using a smaller egg, or inaccurate ingredient measurements. To avoid this issue, monitor baking time, mix natural peanut butter well, use a large egg, and measure ingredients accurately.

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.

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 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.

To fix this, you can add more fat to the dough. This can be in the form of butter, shortening, or even olive oil. Just add a little at a time until the dough comes together and is no longer crumbly. You may also need to add more liquid, such as milk or water, to get the right consistency.

Peanut butter

Peanut butter cookie / Main ingredient

Basic reason..the dough is more dense than most cookie doughs, and the pressing with the fork tines helps the dough bake evenly. Secondarily, its pattern makes it easier to tell them apart from other cookies with similar appearance.

The Peanut Butter Balls recipe in the 1933 edition of Pillsbury's Balanced Recipes instructed the cook to press the cookies using fork tines. The 1932 or 1933 recipes do not explain why this advice is given, though: peanut butter cookie dough is dense, and without being pressed, it will not cook evenly.

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.

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.

Why do my peanut butter cookies go flat? ›

Oven temperatures are a crucial factor in baking. If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.

You baked your cookies and they came out an oily greasy mess. Urgh, what an awful feeling! 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.

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.

The leavening power of baking soda is about three to four times stronger than baking powder. This means that you need a lot less baking soda in your recipes. If a recipe calls for baking soda and you only have baking powder, you need to use the right baking soda to baking powder conversion.

Room temperature butter is just the right consistency to incorporate air when it's creamed with sugar. These trapped air pockets result in risen, fluffy cookies. If the butter is any warmer, it won't incorporate enough air and your cookies will have less rise.

Reasons why peanut butter cookies are dry and crumbly:

You cooked them a wee bit too long. Peanut butter cookies can be extremely deceiving. They don't always look cooked when, indeed, they are fully cooked. They won't get brown around the edges.

When you're ready to spread, turn the jar right-side-up (which lets the oil re-distribute evenly) and open the lid slowly. Game, changed. Repeat the flip every few days if you're a frequent peanut butter eater. The upside-down trick works on all types of natural nut butter, including almond and cashew.

Incorrect Fat-to-Sugar Ratio: The proportion of fat (butter, oil or shortening) to sugar is important for the texture of a cookie. If there isn't enough fat, the cookies may be crumbly. Measure out the correct amounts of fat and sugar for your recipe.

Why Peanut Butter Separates. Big peanut butter brands often use special oils to help extend shelf life, and stabilize the mixture to prevent separating. But natural nut butters lack the stabilizer, so the peanut's own oils separate from the butter itself, especially at warmer temperatures.