Peanut Butter Blossoms Recipe | Cookies | Practically Homemade (2024)

FAQs

Why is my peanut butter blossom dough crumbly? ›

If your peanut butter blossoms are dry, it's because you have too much flour or too little liquid (or a combo of both!). I honestly also think that too many peanut butter blossom recipes are dry as written; that is why I took extreme care to make sure this recipe produces moist, chewy peanut butter blossom cookies.

Why are my peanut butter blossom cookies dry? If your cookies turn out dry, then it is most likely that you have added too much flour. Make sure that you measure accurately and do not over-mix the cookie dough.

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.

Too much flour and not enough water can cause crumbly bread – people often do this if the dough is too sticky and they add more flour rather than kneading through it. Other culprits can be overproving or not kneading enough – the things you need to do to get a good structure.

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.

Have you compared your ingredients to the ingredients on the label of store bought peanut butter? Add more oil. Your food processor doesn't have the ability to crush peanuts to the extent required to make peanut butter without adding additional oil.

But there is a fix: To remedy a dough that's too crumbly, try adding a tablespoon or two of a liquid ingredient. This could mean milk, melted butter, or even just water.

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.

Peanuts and peanut butter have even been shown to help lessen the spike in blood sugar when paired with high-carbohydrate or high-GL foods. Peanuts and peanut butter are both low GI and GL foods, as they contain healthy oils, protein, and fiber that have a positive effect on blood sugar control.

How many calories in a peanut blossom? ›

These Peanut Butter Blossoms are a classic holiday staple and seriously SO GOOD! They're easy to make, the perfect size and are less than 90 calories each!

Although the sugar content per serving is only 2 to 3 grams in most peanut butters, that can still add up if you eat more than the standard one-tablespoon serving. Also, it's worth knowing that peanut butter typically contains sugar so you know to read the label if you're actively trying to avoid excess sugar.

Ostensibly “regular” peanut butter, with its added emulsifiers, sweeteners, and hydrogenated oils, will contaminate your cookies' flavor with its weird artificiality. Your other source of fat should be butter, not shortening.

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.

In most baking recipes, you can substitute brown sugar for white sugar in a one-to-one ratio. So, if your recipe calls for one cup of white sugar, swap one cup of brown sugar. The sweetness level will be the same, but the brown sugar may change the texture of your baked goods.

If it's too crumbly, add a little more water. Once your pastry has come together, don't then ruin it when rolling it out. It's always tempting to shovel loads of flour onto a work surface when rolling out pastry.

Place all the peanuts in your food processor and blend for 8-10 minutes. Every 2-3 minutes you may need to stop the processor and use a spoon to break up the peanuts/scrap down the sides of the bowl. At first the mixture will get crumbly/powder-y… just keep on processing because it will turn creamy!

In general cookie dough that will not hold a ball shape is too dry and will be a dry crumbly cookie after baking. You can add water a tablespoon at a time to the dough to get it to the stage where it can hold together to make a ball shape before putting the little cookie balls on a tray to bake.