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Peanut Butter Blossoms
January 05, 2015

Caliboo - I like your tip on using mini muffin tins :) In my oven, i need to rotate pans since i bake 4 dozen cookies on 2 large cookie sheets per bake cycle. Each baker knows their oven (or should!) and will decide whether rotating is needed or not, but I get a more consistent color/even bake when rotating. Adding flour will affect the texture and flavor. Flour stiffens the dough, which may help hold the form of the cookie/prevent spread, but makes it more dry and crumbly when baked. Chilling instead will preserve shape without impairing flavor or texture. The the couple folks with negative reviews stating they were dry/crumbly, all i can say is you did it wrong somehow. You skipped an ingredient or changed the batch yield perhaps, but as i previously commented, i forgot the milk once and knew immediately it was a MAJOR problem. the dough was crumbly before baking without milk, but even adding it after dough was mixed still saved the batch. Regarding batch yield. Allrecipes changed my title from which had said DOUBLE BATCH. They left my ingredient list as written, but the yield shown on the published version is 4 doz, which is incorrect. This recipe yeilds about 8-10 doz, depending how small you roll the balls. (I aim for no bigger than 1.25" diameter cookies when baked, or about 2+ tsp of dough)

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