Why are my peanut butter blossom cookies dry?

If your creamy peanut butter cookies come out dry, you likely overmeasured your flour by not measuring the gram measurement using a kitchen scale or by packing your measuring cups rather than spooning the flour. Additionally, you may have overbaked your cookies, creating drier, cakier cookies rather than moist and chewy cookies.

How do you store peanut butter cookies?

For best results, I recommend storing peanut butter cookies in an airtight container or zippable bag, tightly covered with aluminum foil or plastic wrap, or individually wrapped at room temperature for up to 4 days. However, you can also freeze the cookies after they have fully set for up to 4 months.

No Chill Peanut Butter Kiss Cookies

Description

Meet No Chill Peanut Butter Kiss Cookies. These chewy and soft cookies are made with creamy peanut butter, are rolled in sugar, and have a candy piece center. They are a classic cookie for all seasons and are sure to have friends and family impressed!

Ingredients

Scale

2 1/4 cups (275g) all purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
½ cup (110g) unsalted butter, room temperature
1 cup (240g) light brown sugar
1/3 cup (70g) cup granulated sugar + additional 1/4 cup for rolling
2 large eggs (100g), room temperature
2 teaspoons (8g) pure vanilla extract
2/3 cup (192g) creamy peanut butter

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Instructions

Preheat your oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper to ensure the cookies come off cleanly and in one pieces after baking.
In a medium bowl, whisk all purpose flour, baking soda, and salt together.
In a large bowl with a hand mixer or in the bowl of your stand mixer fitted with a paddle attachment, beat room temperature butter, light brown sugar, and 1/3 cup granulated sugar together on medium-high speed until smooth, creamy, and fluffy. This should be 2-3 minutes of consistent mixing.
Add room temperature eggs to the dough and beat on medium speed until incorporated.
Mix vanilla extract and creamy peanut butter into the dough on medium speed until smooth. Scrape down the sides and bottom of the bowl with a rubber spatula before mixing again to make sure the ingredients are properly incorporated.
Carefully, add the dry ingredients to your wet batter on low speed and in several additions to avoid making a mess. Mix only until you see the dry ingredients disappear into the batter, as mixing past this point can create dense cookies.
Roll the balls into 1 1/2 tablespoon-sized dough balls. Roll each ball in the extra 1/4 cup of sugar before placing them on the baking sheet. For best results, roll each ball one more time in sugar before baking.
Bake the cookies for 8-12 minutes or until the tops are cracked, the centers look domed and slightly soft, and the edges are light golden brown.
Let the cookies set for 1 minute before placing a candy piece into the center of each cookies. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a cooling rack to finish cooling.
Allow the candy centers to fully set before storing at room temperature for up to 4 days.

Keywords: Peanut Butter, Kiss Cookies, No Chill, Creamy Peanut Butter