Rudolph Peanut Butter Cookie Recipe (2024)

FAQs

What are the ingredients for peanut butter cookies? ›

Peanut butter

Peanut butter cookie / Main ingredient

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.

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.

The peanut butter cookie was invented in the 1910's, when George Washington Carver of Alabama's Tuskegee Institute published a peanut cookbook in an effort to promote the crop.

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.

These early recipes do not explain why the advice is given to use a fork, though. The reason is that peanut butter cookie dough is dense, and unpressed, each cookie will not cook evenly. Using a fork to press the dough is a convenience of tool; bakers can also use a cookie shovel (spatula).

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.

Cookies Made with Butter vs Shortening

Those made with only shortening bake higher and spread less during baking. The butter cookie provides better flavor and a crispier exterior with browning around edges and a chewy interior; the shortening cookie spreads less, holding its shape better while baking.

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.

Should you refrigerate peanut butter cookie dough before baking? Optional! This is a really soft dough, so it's easier to handle if you chill it a bit (plus it gives the flavors a chance to deepen). But if you put them in the oven right away, it will work just fine.

Who made the first peanut butter cookie? ›

The peanut butter cookie was invented in the early 1910's by George Washington Carver.

SKIPPY® History

In 1933, Joseph Rosefield had the nutty idea to change the formula for peanut butter. He created SKIPPY® peanut butter, which was less sticky and longer-lasting. Peanut butter lovers fell in love, and spread the fun to their families and friends.

That's why some of our cookies look the same but have two different names. Whether the package says Peanut Butter Patties® or Tagalongs®, or Samoas® or Caramel deLites®, the cookies are similarly delicious.

THE THREE MAIN INGREDIENTS present in nearly every type of cookie are wheat flour, sugar, and fat, but you'll see other ingredients such as leaveners, eggs, liquids, such as milk, perhaps some chocolate, coconut, spices or nuts.

That's why some of our cookies look the same but have two different names. Whether the package says Peanut Butter Patties® or Tagalongs®, or Samoas® or Caramel deLites®, the cookies are similarly delicious.

Peanut Butter Cookies Ingredients

Sugars: A blend of white and brown sugars creates the perfect sweet, warm flavor. Eggs: Two eggs lend moisture and act as a binder, which means they help hold the dough together. Flour: All-purpose flour gives the dough structure.