Soft, chewy, bakery-style peanut butter cookies.
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I made these for my girls today, they loved them! I like that it makes a manageable batch. (Some cookie recipes make 2or 3 dozen, far too many for our little family). We’re wondering if this could be made using a chocolate nut butter, like Justin’s, if we reduce the sugar?
Yes!!
Hi, i like my cookies crunchy as opposed to soft, how do i make these crunchier please?
I just made these. They’re really good, but I encountered one issue- they’re super gooey, soft and are falling apart.
I didn’t peanut butter, but used something called “sun butter.” This is sunflower butter but it’s pretty liquidy and thin compared to peanut butter. Could this be the problem?
Do they need more time cool?
The only other thing I can think of is I didn’t use a cookie cutter. I just used a spoon, and rolled it with my hands. Should I not flatten out the ball of dough? I don’t think I did but I’m wondering if it’s too thin when it’s set on the pan, maybe it’ll become super thin when it’s cooked? I’m guessing the thicker the better, right, so that when it cooks, it doesn’t flatten out?