As a baker, or maybe just as a human, we all have one (….*cough*….a few) of those recipes that are hard to get right. For me it’s a peanut butter cookie. I must admit, I make amazing Peanut Butter Sandwich Cookies but a classic peanut butter cookie is so tough!
Each month I post my baking fails on Instagram (@abeebakes) and each month you’ll see a failed peanut butter cookie featured.
Too dry.
Too crumbly.
Too salty.
Too much peanut butter.
Not enough peanut butter.
It wasn’t until I made this Peanut Butter Cake (my favorite peanut butter dessert to date) that I realized a critical piece of information: in most peanut butter baked recipes, you should not be using the natural or homemade peanut butters (sorry)! Most recipes, especially peanut butter cookie recipes need the thicker, less runny, Skippy or Jif versions to produce the right texture. This was the key that cracked the code. And now, I’m a confident peanut butter cookie baker and this is the recipe that got me there!
So easy. So delicious. Chewy on the outsides, soft on the inside. Desirable crinkles on top. And a little sparkle from a sugary topping. Need I say more?
A Bee Bakes 
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