Vegan No Bake Peanut Butter Cookies Recipe (2024)

FAQs

How do you keep peanut butter cookies from falling apart? ›

Use more granulated sugar than brown sugar.

When making chocolate chip cookies, I always prefer to use more brown sugar than white sugar because that ratio produces a softer cookie. With all of the peanut butter in this cookie dough, however, too much brown sugar made the cookies so soft that they fell apart.

A: Chances are if the no-bakes turned out dry and crumbly it was because you overcooked them.

There are a few reasons why your cookies are falling apart. The wrong ratio of ingredients, such as too little sugar or peanut butter will make them fall apart. The wrong type of peanut butter may cause them to fall apart. Or using old eggs may create crumbly cookies.

Why Are My No-Bake Cookies Dry and Crumbly? This means you boiled the mixture too long. The sugar got too hot (above 200°F) so it began to harden.

To avoid this, try using as little flour as possible while preparing to roll your dough. Dry – “Dry” or “Crumbly” dough is a product of over-mixing or using too much of any ingredient during the mixing process. This can be reversed by adding one to two tablespoons of liquid (water, milk or softened butter) to your mix.

If you don't flatten the cookies first, then the fork does double duty – it performs both functions. One very subtle result of creating the pattern is that the little tips of dough bake up crisper than the rest of the cookie, giving you both a bit of additional texture and deeper taste where the dough is more baked.

Peanut butter

Peanut butter cookie / Main ingredient

If your cookies come out of the oven looking flat, you may not have adequately chilled the dough before baking. Chilling times may vary depending on the cookie you're making, but you should typically chill cookie dough in the refrigerator for at least two hours before you pop it in the oven.

The Peanut Butter Balls recipe in the 1933 edition of Pillsbury's Balanced Recipes instructed the cook to press the cookies using fork tines. The 1932 or 1933 recipes do not explain why this advice is given, though: peanut butter cookie dough is dense, and without being pressed, it will not cook evenly.

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).

Why do my peanut butter cookies taste weird? ›

Two, your expectations for a peanut taste are too high. The cookies have lots of other ingredients including a significant amount of flavor that decrease the flavor of the peanut butter. You might find a peanut butter flavor extract somewhere…. Adding whole or chopped peanuts could help too.

To salvage sticky no-bake cookies, you can try the following: Reheat and Cook Longer: If the mixture is still soft after dropping them onto a baking sheet, you can try reheating it on the stovetop and cooking for a little longer until it thickens.

Shaping and Storing No-Bake Cookies

Scoop the finished cookie batter into spoon-sized rounds onto parchment paper, then let the cookies cool and set for 25 to 30 minutes. You can enjoy them right away, or store for up to five days in an airtight container at room temperature.

The oils in natural peanut butter tend to separate, causing cookies to spread and take on a gritty texture.

Luckily, there's a solution besides dumping it down the drain, trying to mix it with a spoon, or going back to buying peanut spread: Store the jar upside down. The oil will trickle to the bottom of the jar, and the peanut solids will stay on top.

Nut butter cookie dough tends to be quite soft. If you want less spread in the cookies, it's best to chill it for at least an hour, and you can leave it in the fridge overnight if you want to make it ahead. If you don't mind your cookies spreading a bit, you can skip this step.