The secret to moist and flavorful peanut butter cookies is not to use a lot of peanut butter. (Isn’t it ironic…dontcha think?) Instead, you should:
- Use ground-up Peanut Butter Cap’n Crunch, a trick I learned from Cook’s Country magazine.
- Use only a 1/2 cup of really flavorful peanut butter. I prefer Skippy Roasted Honey Nut Creamy.
- Use peanut butter chips to pump up the flavor.
Using too much peanut butter straight from the jar will dry out your cookies, make them kind of bland, and give them a sandy texture. By using my three-source, flavor-layering approach, you get moist, flavorful cookies with the perfect crispy/chewy texture. This is the method I used in my PB & J(onnie) cookies and Inside-Out Peanut Butter Cups.
Okay…I think I’ve got peanut butter covered for a while. (I just noticed that orange appears to be the color of choice to signify PB...at least in the products I use. That's kind of how green has become the signifying color of "healthy foods" and how purple has become the signifying color of "low-cal foods." I know...I'm rambling.)
Feel free to cast your vote in my favorite cookie flavorings poll!