My blog buddy Alicia facebooked me last night with a desperate cry for a peanut butter cookie rescue:
HELP!!!! I had the world's worst Oatmeal/Peanut Butter cookie a few weeks ago. The aftertaste reminded me of licking an envelop. ICK! I want to create something smooth, chewy, buttery, and sweet.
Hi there, Alicia! Ugh. I can totally sympathize with you because nothing is worse than the persistent and lingering taste of a nasty peanut butter cookie stuck in your mouth. Glass of milk...stat!
But fear not. The secret to making 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, but use whatever you like and have on hand.
- 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 all of my peanut butter cookies. Go forth and bake!
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