No Bake Chocolate Peanut Butter Cookie - Recipe Diaries (2024)

FAQs

Why do my no bake cookies fall apart? ›

If you've glanced at other no-bake cookie recipes then you'll see how important it is to boil the sugar mixture long enough which will help the cookies to set. Boiling too long will cause the cookies to be dry and crumbly. However, if you don't boil long enough the cookies will not set and will be runny.

The peanut butter cookie was invented in the 1910's, when George Washington Carver of Alabama's Tuskegee Institute published a peanut cookbook in an effort to promote the crop.

Most no-bake cookies have some sticky ingredient to hold it together. If you used something sticky like butter, peanut butter, melted marshmallows or melted chocolate I would pop them in the fridge, so they firm up. If that doesn't help, I would completely dip them in melted chocolate and let them harden in the fridge.

If you overmix the dough, the cookies will be dry and crumbly. The best way to fix this is to add more liquid to the dough. This can be done by adding milk, water, or even melted butter. You may also need to add more flour to the dough if it is too wet.

A peanut butter cookie is a type of cookie that is distinguished for having peanut butter as a principal ingredient. The cookie originated in the United States, its development dating back to the 1910s.

The baking company shared that the reason has to do with the consistency of the dough. Because peanut butter cookie dough is dense, using a fork helps flatten it into the ideal shape and thickness, allowing it to bake evenly.

Peanut butter cookies have been popular since the early 1900s. In fact, in 1913 the wife of the 28th US President, Woodrow Wilson, published a list of her cookie recipes, which generously included a recipe for Peanut Cookies that, of course, used peanut butter.

Excess Sugar and Fat

Measuring is key in baking. If your cookie contains excess sugar or fat, it will spread while baking. If your first batch of cookies spreads, try adding a few tablespoons of flour to help thicken the remaining dough.

Why are my no bake cookies grainy? One common reason is overcooking or undercooking the mixture when boiling the ingredients. Make sure to boil the mixture for precisely one minute. Overboiling can lead to a grainy texture, as can using granulated sugar that hasn't completely dissolved.

Finally, bear in mind that the cookies cut out from re-rolled dough are more likely to lose their shape as there can be a little bit of air trapped in the dough scraps and also the glutens in the dough will have been stretched more with extra rolling, both of which can affect the shape of the cookie.

What happens if you don't bake cookies long enough? ›

Slightly underbaked cookies yield chewier results, but you definitely don't want to end up with raw cookie dough either. To prevent this from happening, Southern Living recommends letting your cookies cool right on the baking pan instead of on a separate cooling rack.