Peanut Butter Cornflake Cookies Recipe - These Old Cookbooks (2024)

FAQs

Why are my peanut butter cookies chalky? ›

Peanut butter has a tendency to make cookies dry and chalky. This recipe uses just the right ratio of butter to peanut butter and a low amount of flour to create a soft middle. This recipe only requires just 9 basic ingredients that you probably already have in your pantry!

If your cookies are crumbly, you probably cooked them a tad too long. Next time, take them out of the oven as soon they no longer look wet. They will finish cooking on the baking sheet after you remove them from 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.

A peanut butter cookie is a type of cookie that is distinguished for having peanut butter as a principal ingredient. The cookie originated in the United States, its development dating back to the 1910s.

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.

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.

Refrigerating the dough will give it more structure so the cookies spread less and hold their fork marks through baking. Cooling the dough also ensures that all of the ingredients are the same temperature: they'll bake more evenly and the flavors will meld beautifully. Heat oven to 375°F.

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.

The 1932 or 1933 recipes do not explain why this advice is given, though: peanut butter cookie dough is dense, and without being pressed, it will not cook evenly. Using a fork to press the dough is a convenience; bakers can also use a cookie shovel.

Peanut butter cookies have been popular since the early 1900s. In fact, in 1913 the wife of the 28th US President, Woodrow Wilson, published a list of her cookie recipes, which generously included a recipe for Peanut Cookies that, of course, used peanut butter.

What is the oldest peanut butter? ›

1908. Krema Products Company, in Columbus, Ohio, began selling peanut butter. They are the oldest peanut butter company still in operation today.

Bakery or homemade cookies can be stored at room temperature two to three weeks or two months in the refrigerator. Cookies retain their quality when stored in the freezer for eight to 12 months.

Peanut butter cookie dough is denser than a lot of other cookie doughs. Putting the hash marks in the cookie dough balls actually flattens them for more even baking. Without being pressed, the cookies will not cook evenly.

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.

Peanut butter: Creamy peanut butter is ideal for this recipe because crunchy peanut butter creates an overly crumbly cookie. You can use processed peanut butter such as Jif or Skippy, or natural-style peanut butter.

If your cookie dough is too dry and crumbly, it might not have enough fat. This is a common problem with recipes that use all-purpose flour. To fix this, you can add more fat to the dough. This can be in the form of butter, shortening, or even olive oil.

Smooth peanut butter will give you a smoother consistency. Crunchy will give you some bits of peanuts throughout the cookie. The oils in natural peanut butter tend to separate, causing cookies to spread and take on a gritty texture.

If you don't cream butter and sugar long enough, it will still be gritty and dense, which may result in grainy cookies that don't puff or spread. Meanwhile, if you cream butter and sugar for too long, it will introduce too much air, causing your cookies to potentially puff excessively and become cakey while baking.

Simply lay the bread at the bottom of the container and pile your cookies on top of it, seal the lid, and wait a few hours. The cookies will soak up all the moisture from the bread and by the next morning, they will taste as good as the day they came out of the oven gooey.