Recipe Note

Texture & Dough Tips

Don’t skip stirring the PB
Make sure your natural peanut butter is well mixed so there aren’t oily pockets or dry chunks. This helps the dough come together evenly.

Adjust the dough with liquid
Protein powder can make dough a bit drier. If it looks crumbly, add 1–2 tbsp unsweetened almond milk slowly until it feels like play-dough: soft, but not sticky.

Slightly underbake for softness
Take them out when the edges look set but the centers still look a bit soft. They firm up as they cool = soft, chewy middle instead of chalky.

Let them cool on the pan
Give them 10–15 minutes before moving. When warm, they’re fragile; cooling helps them set and keeps that classic cookie shape.

Criss-Cross Fork Mark Tricks

Prevent sticking
Dip your fork in a tiny bit of sweetener or very lightly in water between cookies to keep it from pulling the dough.

Even thickness = even baking
Gently press to the same thickness on each cookie so they bake at the same rate (about 1/2 inch thick is a sweet spot).

⚖️ Sweetener & Flavor Tweaks

Taste the dough
Since there’s no raw flour here, you can taste a tiny bit of dough and adjust sweetness before baking. Add 1–2 extra tablespoons of sweetener if you like them sweeter.

Boost the peanut flavor
Add 1–2 tbsp peanut flour (if you have it) for even more peanut punch, adjusting with a splash of almond milk if needed.

Salt = flavor upgrade
A tiny sprinkle of flaky sea salt on top before baking or right after they come out of the oven makes the flavor pop.