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Less crumbly peanut butter cookie recipe?

17 years ago

My DH just made peanut butter cookies with some help from our 2 year old granddaughter. He used a Joy of Cooking recipe and they came out good with a typical pb cookie texture. Unfortunately, that made them a bit too delicate for handling by a 2-year old. When she tried to eat one, it became mostly crumbs on her plate.

Does anyone have any suggestions on a recipe that would produce a bit more durable cookie?

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Comments (2)

claire_de_luna
17 years ago
Yes, make a flourless peanut butter cookie. I think they're the best anyway. Here's one version:

1 cup peanut butter
1 cup sugar
1-2 eggs (depends on the size)
1 teaspoon baking powder
1 teaspoon baking soda

Preheat oven to 350 degrees.
Mix ingredients together in a large bowl until well-blended.

Roll peanut butter mixture into tablespoon size balls. Bake 12 minutes for chewy cookies; Bake 15 minutes for crisp.
grainlady_ks
17 years ago
You may be over-baking the cookies. Try cutting the baking time by a minute or so. When you take them out of the oven, allow them to set on the baking sheet for a minute to "set" before removing them.

What type of flour are you using? All-purpose is a good choice for cookies. If you use high-protein bread flour, or even King Arthur All-Purpose or Robin Hood All-Purpose, which are higher in protein than national brands of all-purpose flour (Gold Medal and Pillsbury), that will cause the cookies to be crispy.

How are you mixing them? If you use a stand mixer when adding the flour, you may be over-mixing the dough and developing too much gluten, which will cause the cookies to be tough, not tender. I prefer adding flour by-hand using a Danish Dough Whisk to avoid over-mixing and too much gluten development.

Clair de luna's flourless cookie recipe is a yummy choice. I just made some with agave nectar for my diabetic neice and she thought they were wonderful. Me, I like oatmeal in my peanut butter cookies. Don't you just LOVE choices ;?)

-Grainlady
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