Peanut Butter Blossoms - Easy Christmas Cookie Recipe! (2024)

FAQs

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

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.

Perfectly paired with classics like decadent Chocolate Fudge and timeless Chocolate Chip, Peanut Butter Blossom features sweet and salty peanut butter ice cream, chocolate chips, peanut butter chocolate chip cookie dough pieces, and rich fudge swirls.

Why are my cookies dry and crumbly? This is most likely a classic case of using too much flour. It's crucial to properly measure the flour in this recipe, as even 1 extra tablespoon of flour can completely change the structure of the cookies. You also might have over baked them!

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!

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.

Peanut butter

Peanut butter cookie / Main ingredient

Peanut butter is a food paste or spread made from ground, dry-roasted peanuts. It commonly contains additional ingredients that modify the taste or texture, such as salt, sweeteners, or emulsifiers.

Wikipedia

Baskin-Robbins' January Flavor of the Month Is Peanut Butter Blossom. The new flavor features a perfectly salty-sweet peanut butter ice cream as a base. Plus, it has chunks of peanut butter chocolate chip cookie dough and chocolate chips scattered throughout as well as ribbons of fudge swirled through the ice cream.

The top 5 selling Baskin-Robbins ice cream flavors are Vanilla, Chocolate, Mint Chocolate Chip, Pralines 'n Cream and Chocolate Chip. Jamoca® Almond Fudge ice cream was first developed to be made from coffee brewed on the premises of each of the fifteen manufacturing facilities.

Baskin Robbins Apple Pie A La Mode

Although this pie-inspired flavor had reasonable success, it quickly went into the "Deep Freeze" of flavorful favorites, never to be seen in stores again. Baskin Robbins' "Deep Freeze" of discontinued flavors also includes Boston Creme Pie, Fluffernut, and Root Beer Float.

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.

Why are my peanut butter blossoms dry? ›

The main reason why your peanut butter blossom cookies may come out dry is if you add too much flour so be sure to use a scale or measure carefully without packing the flour into the measuring cup.

Why are my peanut butter blossoms flat? If you do not chill your dough before baking, the cookies will spread and look flat. Chilling allows the butter in the cookie dough to resolidify making for a plump end result.

The peanut butter blossom was created in 1957 by Freda Smith. She made a thick, peanut butter cookie topped with a singular Hershey's Kiss to enter in the annual Pillsbury bake-off. Freda's cookie did not win first place, but it was a popular runner-up, sparking interest in bakers everywhere.

Add more liquid ingredients in small amounts. Milk, egg yolks or egg whites, vanilla extract or even a teaspoon of water can help moisten the dough to give you less crumbly cookies. A little bit of a liquid like milk can also help your cookies spread in the oven to give you a more crispy cookie.

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.

And don't store it right side up after you've mixed it, either—flipping the jar on its lid also prevents the oil from re-separating. Another pro tip (me–I'm the pro): Stir the nut butter first (ideally with the electric mixer hack above) and then store it upside down.