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.

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.

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.

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.

If you've been whizzing for more than 5 minutes and it is still not going to a creamy consistency, it could be that your peanuts are just a little too dried out. That can be the case with dry roasted peanuts or older raw peanuts. If that happens you could add a little oil (1-2 teaspoons) to loosen it up a bit.

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!

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

The fork marks also encourage the cookies to bake more evenly and brown evenly. If we skipped that step, these cookies would be so thick that they'd barely spread, and they may not bake all the way through.

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 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.

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.

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.