Chocolate Dipped Peanut Butter Cookies Recipe - Crunchy Creamy Sweet (2024)

FAQs

What makes cookies crunchy or soft? ›

Butter contributes milk solids and water to a cookie, both of which soften it. Brown sugar contributes molasses – again, a softener. Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies.

You can easily substitute crunchy peanut butter for creamy peanut butter in any recipe without any trouble. There are also many other ways to use crunchy peanut butter, including: Chocolate and peanut butter cookies. Put a few spoonfuls of crunchy peanut butter in ice cream or oatmeal.

Cornstarch helps product soft and thick cookies. Using more brown sugar than white sugar results in a moister, softer cookie. An extra egg yolk increases chewiness. Rolling the cookie dough balls to be tall and lumpy instead of wide and smooth gives the cookies a bakery-style textured thickness.

Brown sugar

Brown sugar is also hygroscopic (more so than granulated sugar) and will therefore also attract and absorb the liquid in the dough. The difference is in the molasses that makes brown sugar brown: It adds moisture and slight acidity, resulting in a moist and chewy texture.

Softened butter and melted butter are not the same. Using melted butter will change the texture of whatever you're baking. If you only want the butter to soften for spreading, microwave it on the Defrost setting (30%) in 5-second increments until it's softened as desired.

In a food processor

Add some water to the mixture. The amount of water will depend on how runny you want your end product to be – start with a small amount and add more as you go. Pulse the food processor for a few seconds at a time until you get the consistency you want.

Crunchy peanut butter eaters are:

More extroverted. Bigger risk-takers in their personal and work life. More likely to lean in to confrontation. More likely to arrive to work late.

As long as you are choosing a peanut butter that's all natural and pesticide free, in addition to being free from added salt or sugar, any peanut butter will be a healthy choice. However, crunchy peanut butter has a little more fiber and less saturated fat, making it overall more nutritious, even if only slightly so.

Light corn syrup is another ingredient that you can add to cookie dough that will help it stay softer longer. The corn syrup you buy at the grocery store is not the high-fructose corn syrup that soft drinks are made with; it's a sugar that is liquid at room temperature and helps other sugars say liquid at high heat.

Should I use baking soda or baking powder in cookies? ›

Baking soda is typically used for chewy cookies, while baking powder is generally used for light and airy cookies. Since baking powder is comprised of a number of ingredients (baking soda, cream of tartar, cornstarch, etc.), using it instead of pure baking soda will affect the taste of your cookies.

As Levy Beranbaum writes in The Baking Bible, replacing a little bit of the flour in the dough with cornstarch results in “a more delicate cookie that is also easier to pipe or push through a cookie press.” Adding cornstarch helps tenderize tough gluten, contributing to a softer cookie dough with a finer crumb after ...

Baking powder cookies: These were extra thick and tall, not chewy, more fluffy, and not quite as flavorful. Baking soda cookies: These cookies were well browned with slightly crispy edges, chewy interiors, and regular thickness. They didn't stale as quickly so they were more shelf stable.

Different types of sugars affect the texture because they absorb different amounts of water. Remember moisture is the key! White sugar creates crispier cookies and brown sugar creates chewier cookies.

There are a few common methods for softening cookies, including microwaving them, heating them in the oven, and placing them in an airtight container with a slice of bread.

How to Make Crispy Cookies. While brown sugar keeps your cookies moist and soft, white sugar and corn syrup will help your cookies spread and crisp in the oven. Using more white sugar in your cookies will result in a crispier end product. To achieve a crispy cookie, skip the rest in the fridge.

With less 'free moisture' hanging around, the dough has a higher concentration of sugar, and the higher this percentage, the more likely it is that you'll get cookies with chewy centers and crispy edges.”

CRISP COOKIES: A crisp cookie has very little moisture in the batter. Most are made from stiff dough, without much liquid in the mix. They also have a high ratio of sugar. During the baking process, crisp cookies spread, or expand, more than other cookies because of the greater amount of sugar they contain.