Peanut Butter Powder Cookies Recipe - Sizzling Eats (2024)

FAQs

Why do you put fork marks in peanut butter cookies? ›

So it looks like that there are utilitarian reasons for the cross-hatching—to allow for even cooking—but it might have been passed along for nearly a hundred years for primarily aesthetic reasons, where the cross-hatching is more to identify the cookies as peanut butter ones, rather than to cook them well.

Instead of being spread, the powder needs to be sprinkled dry or mixed with water to create a paste. It definitely tastes like peanuts, with a lighter and less exciting flavor. The paste lacks peanut butter's distinctive creaminess, but that's to be expected from something so much lower in fat.

Powdered Peanut Butter

I started with two heaping tablespoons of peanut butter powder and added about one tablespoon of water. Then I added more water until it was the consistency I was looking for. In addition, I added a touch of honey and cinnamon to complement the flavors of the smoothie bowl.

Why are my cookies dry and crumbly? This is most likely a classic case of using too much flour. It's crucial to properly measure the flour in this recipe, as even 1 extra tablespoon of flour can completely change the structure of the cookies. You also might have over baked them!

Refrigerating the dough will give it more structure so the cookies spread less and hold their fork marks through baking. Cooling the dough also ensures that all of the ingredients are the same temperature: they'll bake more evenly and the flavors will meld beautifully. Heat oven to 375°F.

Certain cookies — Sugar Cookies, Snickerdoodles, Classic Peanut Butter Cookies — need to be flattened a bit before they bake, lest they end up emerging from the oven looking like ping-pong balls rather than typical flat, round cookies.

However, storing something in cold temperatures ensures that it lasts longer. Store your peanut butter powder in a cool, dark, dry place. Keeping your peanut butter powder this way helps it stay good for up to 12 months. Store it in your fridge or freezer for even longer and fresher results!

Here's the 411: In order to make the powder, you must de-fat the peanut. This essentially means that after being roasted, mass amounts of peanuts get pressed to remove the majority of their oil and fat. From there, the once fully-fatty peanuts are ground into a very fine powder.

The Bottom Line. PB2 powdered peanut butter is a low-calorie, low-fat alternative to traditional peanut butter. It has 85% fewer calories from fat and may be a good option for people on restricted calorie diets. It does contain a small amount of added sugar and salt, which may be wise to consume in moderation.

The ingredients of the Skippy Natural are peanuts, sugar, palm oil, and salt. There's nothing unnatural about any of those ingredients, so they can get away with calling it "natural". What it isn't, obviously, is 100% peanuts. It's not even 90% peanuts, which is what the US code calls for in peanut butter.

How to use peanut butter powder in baking? ›

Try making yummy Peanut Butter Brown Sugar Cookies or Mini Peanut Buttery Apple Tarts with Peanut Butter & Co. Original Peanut Powder. Peanut powder can even be made into a low-fat substitute for traditional peanut butter by adding one tablespoon of water to two tablespoons of peanut powder.

“You can add it to smoothies and oatmeal for a little boost of protein and peanut butter flavor.” Just mix it up with your liquid of choice (such as milk, juice, coconut water, or water), as it needs a liquid to be reconstituted.

These early recipes do not explain why the advice is given to use a fork, though. The reason is that peanut butter cookie dough is dense, and unpressed, each cookie will not cook evenly. Using a fork to press the dough is a convenience of tool; bakers can also use a cookie shovel (spatula).

Your other source of fat should be butter, not shortening. Butter will make your cookies taste buttery; shortening will make them taste suspiciously vacant, like Katy Perry's voice post-autotune. Yes, shortening yields chewier cookies than butter does, because butter contains water and shortening doesn't.

Too-warm butter will melt and spread in the oven before your cookies set. So, if your recipe calls for room-temperature butter, it needs to be exactly that: room temperature. “It should not be melty or warm to the touch,” says Dawn.

You can use a fork or a dough docker to prick small holes all over the surface of the dough. By venting the steam, docking keeps the dough from billowing or heaving as it bakes. It's an important step for crisp cookies or that are baked all in a single sheet and not cut up until they come out of the oven.

If all you have on hand is foil and you don't like thin and crispy cookies, try chilling your dough before baking to prevent excess spreading — or just skip the lining altogether and bake them on an ungreased sheet pan. A nonstick silicone cookie mat made the best cookies of all the tests I tried.

Use more granulated sugar than brown sugar.

With all of the peanut butter in this cookie dough, however, too much brown sugar made the cookies so soft that they fell apart.

Oven temperatures are a crucial factor in baking. If your cookies consistently come out flat, you may have selected the wrong baking temperature. If you bake cookies using too much heat, the fats in the dough begin to melt before the other ingredients can cook together and form your cookie's rise.