Um, eat one?
Due to the way that it is made. Some peanut butter is made with the peanuts still in there, so that would make it "chunkier". But some peanut butter is smooth because they take out the peanuts and other such ingredients.
The attached link below leads to a sugar cookie recipe made with Bisquick. By substituting peanut butter for part or all of the butter, you would get peanut butter cookies. Other types of pancake mix may not produce cookies as well as Bisquick. yes if you add peanut butter and sugar
1st of all use real peanut butter it tastes better 2nd use twice as much baking powder as you would soda
For most chocolate peanut butter cookie recipes, it is acceptable to substitute the peanut butter with soy butter or another nut-based butter such as almond butter. An example of branded butter that would work well with the recipe is Nutella, which is also appropriate for those who would otherwise not be able to eat the cookies due to peanut allergies.
A characterizing ingredient is the main ingredient in a dish that gives it its character. For example, a chicken noodle casserole would have chicken as its characterizing ingredient; peanut butter would be the characterizing ingredient in peanut butter cookies.
That depends on the amount of peanut butter that is called for in the recipe you choose to use. Some peanut butter cookie recipes might only use a small amount of peanut butter along with larger quantities of sugar, flour and other ingredients, while other recipes use peanut butter as the primary ingredient with no flour at all. Each recipe would produce a different number of cookies from a 40 ounce jar of peanut butter.
Probably not, but it might him hyperactive.
Sure you can!!! Here is a recipe for eggless peanut butter cookies!!! EGGLESS PEANUT BUTTER COOKIES 1 c. tub butter 1 c. sugar 1 c. brown sugar, firmly packed 5 tbsp. skim milk 1 tsp. vanilla 1 c. peanut butter 2 c. flour 2 tsp. baking soda Thoroughly cream butter, sugars, milk and vanilla. Stir in peanut butter and add dry ingredients. Drop from a teaspoon onto an ungreased cookie sheet. Press down with a fork. Bake at 350 degrees for 15 minutes I changed the recipe a bit- splenda brown sugar and reg splenda substituted for sugars and then added choc chips-semisweet also used 2% milk turned out great! I also changed the recipe i substituted almond milk for the regular milk. turned out great also.
No, not usually. If your looking for a substitute try vegetable oil, it's way better!More information:No, peanut butter does not have the same percentage of fat as butter which is nearly all fat. Vegetable oil works well in some recipes, but will not give cookies the distinctive flavor of butter. Also, oil will give some cookies, such as shortbread, a different texture than they would have when made with butter.
A peanut butter Cookie
Peanut butter that has been properly processed and handled would not contain Salmonella.
Number of Cookies The number of cookies in a pound varies according to how much each cookie weighs. A shortbread cookie, which is very light, would have many more cookies in pound than a much heavier peanut butter or chocolate chip cookie.