Quick Peanut Butter Cookies

Who doesn’t love a good peanut butter cookie? They’re quick and easy to make, and they’re always a hit. This recipe for Quick Peanut Butter Cookies is the perfect way to get your fix. With just a few ingredients, you can have these cookies ready in no time. So preheat your oven and get ready to enjoy some deliciousness!

Ingredients

  • 1 cup peanut butter
  • 1 cup brown sugar
  • 1 egg
  • 1 teaspoon baking soda
  • 2 tablespoons milk

Instructions

1) Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius).

2) In a medium bowl, mix together the peanut butter, brown sugar, egg and baking soda until well blended.

3) Roll dough into 1 inch balls and place on ungreased cookie sheets.

4) Bake for 6 to 8 minutes in the preheated oven. Cool on cookie sheets until set before transferring to wire racks to cool completely.

Nutrition Facts

  • Serving size: 1 cookie (28g)
  • Calories: 120
  • Total Fat: 7g
  • Saturated Fat: 2.5g
  • Cholesterol: 10mg
  • Total Carbohydrate: 13g
  • Fiber: 0.6g
  • Sugar
Quick Peanut Butter Cookies

What is the secret to chewy cookies?

When it comes to chewy cookies, there is one secret ingredient that many bakers swear by – resting the dough in the fridge. By allowing the dough to rest for at least an hour (or even overnight), you allow some of the water to evaporate and the sugar content to increase. This helps to keep your cookies chewy and delicious.

Of course, there are other factors that can affect the chewiness of your cookies as well. For example, using more brown sugar than white sugar will give your cookies a softer, chewier texture. And if you like your cookies on the crunchy side, simply bake them for a few minutes longer.

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What makes cookies chewy vs crunchy?

There are a few factors that contribute to whether a cookie is chewy or crunchy. One of the biggest is the type of flour used. For example, whole wheat flour will result in a chewier cookie than all-purpose flour. This is because whole wheat flour has more gluten, which gives cookies structure and makes them chewy.

Another factor that affects cookie texture is whether eggs are used in the recipe. Eggs act as leavening agents and help cookies to rise, but it’s the yolks that make them chewy while the whites lead to crunchier cookies. If you want a chewier cookie, use more egg yolks and less whites (or no whites at all). Conversely, if you want a crunchier cookie, use more egg whites and less yolks (or no yolks at all).

Finally, how much fat is used in the recipe can also affect cookie texture. Cookies made with butter or margarine tend to be softer and chewier than those made with shortening since fat helps to tenderize baked goods. So if you want your cookies on the chewy side, go for recipes that call for butter or margarine instead of shortening.

What determines whether a cookie is soft or crisp?

The main difference between a crunchy cookie and a crisp cookie is thickness. We perceive thicker cookies as being crunchy, while thinner cookies are perceived as being crisp. The melting temperature of butter is lower than that of shortening, which means that cookies made with butter will tend to be softer than those made with shortening.

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What determines the softness of a cookie?

There are several factors that contribute to the softness of a cookie. One is the type of sugar used in the recipe. Brown sugar, which is more acidic and hydrophilic, retains moisture during baking, resulting in a softer, moister cookie. Another factor is the amount of leavening agent used. A cookie that spreads less during baking will be thicker and chewier, without any extra rise from leavening. Finally, the type of flour used can also affect the softness of the cookie. Softer flours tend to produce cookies that are more tender and delicate.

What makes a cookie soft and chewy or crispy?

A cookie’s texture is determined by several factors, including the type of sugar and fat used, as well as the baking time and temperature.

Butter is a common ingredient in cookies, and it contributes milk solids and water to the dough. Both of these soften the cookie, making it more chewy. Brown sugar also contributes molasses to the dough, which has a similar effect.

If you want a crunchier cookie, you can use granulated sugar instead of brown sugar, and vegetable shortening instead of butter. Baking for a longer period of time at a lower temperature will also result in a crispier cookie.

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