Help My Peanut Butter Cookies

My ideal peanut butter cookies are really moist and chewy, and I can never seem to nail it. Every time they end up crunchy, sandy or pasty.

Does type of PB matter? I usually use the organic stuff that you have to stir the oil back into (not stuff like Jiff that stays emulsified)... could that be the culprit? Should I add more eggs? Less flour? I've tried a thousand recipes and even tried just adding PB to my favorite CC cookie (and then when that didn't work just trying to make tweaks).


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!


Comments are closed