jif peanut butter and vanilla frosting recipe

Just keep in mind that you may need to adjust the baking time slightly. You can, of course, change the size with a different size scoop. I like to make these cookies with a #30 scoop, which holds about 2 tablespoons of dough. They simplify the scooping process and make consistently sized cookies for even baking. If you have spent any time perusing the cookie recipes here at BoB, then you know how I love my cookie scoops.

Use a cookie scoop for portioning the dough.

There’s also quite a bit of variation among brands of natural peanut butters, so it’s impossible to make a broad statement that they’ll work. I have found that I get more consistent results with regular peanut butter (like Jif and Skippy). Honestly, I just don’t bake with natural peanut butters.

Use natural peanut butters with caution.Otherwise, use the spoon and sweep method. If at all possible, use a scale to measure. Too much flour in these, and they’re likely to be dry and crumbly. That’s important for all of the ingredients here, but especially for the flour. If you don’t want to do the classic criss-cross pattern, then you can just flatten the dough some other way. It’s done to flatten the cookies because they won’t spread much on their own. Using a fork to make the cross-hatch mark isn’t just for aesthetic purposes. Why Do Peanut Butter Cookies Have Fork Marks? So while this recipe does not require chilling the dough for hours like many recipes, use your best judgement and chill the dough if it is too soft/warm to scoop easily. If you refrigerate the dough for more than 20 minutes, you may need to let it sit at room temperature for a few minutes before scooping and baking. And I almost always chill cookie dough between baking batches. This dough doesn’t strictly require chilling before baking, but I do recommend refrigerating it if your kitchen is warm. Then transfer the cookies to a wire rack to cool completely. Cool the cookies on the pan on a wire rack for 5 minutes.(If the fork sticks to the dough, dip it lightly in flour.) Bake, one pan at a time, 12-15 minutes, or until lightly browned. Use a fork to flatten the cookie dough balls and make a cross-hatch pattern on top of them. Drop the dough by 2-tablespoon portions onto the prepared pans. Gradually add the flour mixture, mixing just until combined or a few streaks of flour remain. Using an electric hand mixer or stand mixer on medium speed, beat the butter, sugar, brown sugar, and peanut butter in a large bowl until light and fluffy. Whisk together the flour, baking powder, baking soda, and salt. Line baking sheets with parchment paper or silicone liners. Okay, are you ready to make some cookies? Let’s do it: Peanuts – These are optional, but they do add a nice crunch to the cookies! You can use roasted, salted, unsalted, honey roasted – whatever variety you like.Egg – Allow the egg to come to room temperature before mixing.I don’t recommend natural peanut butter though more on that in the “tips” section below. Peanut butter – You can use crunchy or creamy peanut butter.Firmly pack it in the measuring cup or measure by weight. This is an important part of the recipe because the brown sugar makes the cookies slightly chewy. Brown sugar – You can use light brown sugar or dark brown sugar.Unsalted butter – Softened by letting the butter sit on the counter for about 30 minutes.All-purpose flour – Measure by weight or use the spoon and sweep method.Be sure to scroll down to the recipe card for specific ingredient quantities and full instructions. You probably have everything in your pantry right now! Here’s what you’ll need to make the best peanut butter cookies. One of the reasons these cookie are a classic is because the ingredients are so easy to come by.

Jif peanut butter and vanilla frosting recipe