Substitutions

• Peanut Butter: For the ideal texture and flavor, we recommend using creamy peanut butter like Jif or Jif Natural. Avoid crunchy peanut butter, as it can affect the dough’s consistency.
• Sugar: If you want to make the cookies a little less sweet, use 1 cup of peanut butter and ¾ cup of sugar instead. Avoid using confectioners’ sugar (powdered sugar) as it doesn’t provide the right structure.
• Eggs: Use fresh eggs for the best texture. To make the cookies vegan, substitute the egg with a flax egg. Combine 1 tablespoon of ground flaxseed with 2 tablespoons of water, stir, and let it rest for 5 minutes before adding it to the dough.

Modifications for Texture

• Don’t Skip Flattening: Use the back of a fork to press the dough balls into a criss-cross pattern before baking. This step ensures the cookies bake evenly and achieve that classic look.
• For Softer Cookies: Reduce the baking time slightly to 9-12 minutes.
• For Chewy Cookies: Press the dough a bit thinner with the fork or the bottom of a glass before baking.

Storage Tips

• Storing Baked Cookies: Place cooled cookies in an airtight container at room temperature for up to 5 days.
• Freezing Baked Cookies: To freeze, allow the cookies to cool completely. Then, arrange them in a single layer on a cookie sheet and place in the freezer until firm. Transfer the frozen cookies to a freezer bag or container, and they’ll keep for up to 3 months. When ready to enjoy, warm the cookies in a 350°F oven for about 5 minutes or until warm.

Make-Ahead Dough Tips

• Refrigerating Dough: You can prepare the dough ahead of time and wrap it in plastic wrap. Store in the refrigerator for up to 2 days before baking.
• Freezing Dough: To freeze the dough, wrap it tightly in plastic wrap and place it in a freezer-safe bag. When you’re ready to bake, thaw the dough in the refrigerator overnight, then follow the recipe instructions as usual.