![]() ![]() It's tempting to want to use natural peanut butter, but in this case stick with creamy classic Jif for the best peanut butter cookies. Use creamy Jif peanut butter or something similar. (Trust me, I've learned the hard way that I need to measure properly!) Instead, sprinkle spoonfuls of flour into your measuring cup and swipe excess flour off with the back of a knife. This will always lead to using too much flour. Do not ever scoop a measuring cup into your flour. ![]() Measure your flour properly. This is always my #1 baking tip. Make sure to wrap it tightly with plastic wrap for maximum freshness!Ĭan I add mix-ins to these cookies? I haven't tried it but I don't see why not! I would stick with about ½-3/4 cup of mix-ins like chocolate chips, peanuts, M&Ms, etc! Pro Tips The dough will stay fresh in fridge for up to three days or in the freezer for about two weeks. Just make sure to bring it to room temperature before baking. FAQsĬan the dough be made ahead of time? Sure! You can make the dough and then chill it until you're ready to bake the cookies. Please see recipe below for complete measurements and baking time. STEP FIVE: Scoop the dough onto parchment lined baking sheets and bake! STEP FOUR: Add in flour, baking powder, baking soda and salt. STEP THREE: Mix in peanut butter until smooth. STEP TWO: Then add in egg yolks and vanilla and mix until fluffy. STEP ONE: Start by creaming the butter, brown sugar and white sugar together.
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