22 Ingredients That Will Upgrade Peanut Butter Cookies

Something might be missing from your peanut butter cookies. And we're not talking about the classic crisscross pattern or the sugar in which you can roll them in. But rather, you might be leaving out ingredients that can take them to the next level. Of course, these types of cookies are scrumptious in their most basic form. They have a delicious, rich, and nutty flavor. Not to mention, sometimes they can be chewy, cakey, or crunchy, depending on the recipe. But it's never too late to modify the basic formula into something more remarkable.

For example, add a garnish to make them more visually appealing. A drizzle of ganache or fluffy frosting on top can never hurt. Or choose mix-ins that provide additional texture, such as crunchy banana chips or chewy dates. These ideas are both flavorful and easy to execute. So, you can craft your new signature cookie or make an entirely new creation every time.

You can use marshmallows in more than one way for decadent peanut butter cookies. First, throw some mini marshmallows into the batter. If you add them too soon, you might accidentally break them, so fold them in last before you scoop the dough. It's up to you how much you want to add; this is an easy inclusion that doesn't require measuring.

Another option is to use larger ones and make peanut butter cup s'mores cookies. To do so, bake regular peanut butter cookies for 10 to 12 minutes. While they're in the oven, cut the full-sized marshmallows in half. Temporarily remove the cookies from the oven, add the marshmallows on top, and return them to the oven until the marshmallows toast. Lastly, press a peanut butter cup candy into the softened marshmallow. Now you have s'mores in an entirely new form.

There isn't a cookie that doesn't like to be frosted (especially a rich peanut butter one). Buttercream is a superior option whether you want to make the baked goods fancier or give them more flavor. It's perfectly creamy, and you can use a piping tip to make beautiful designs with it.

It's easy to make classic buttercream at home because you only need a few ingredients. First, cream the butter until it's light and airy before slowly adding powdered sugar until it is a spreadable consistency. Then, add a pinch of salt, optional baking extracts, or mix-ins.

For example, make chocolate, vanilla, or butterscotch-flavored frosting. Or use food coloring or sprinkles to give the sweet treats a whimsical upgrade. On the other hand, if you don't have time, you can buy premade frosting at the store for the occasion, and it works just as well.

If you're a fan of the beloved peanut butter and banana combination, you should try this mix-in idea. Instead of adding mashed banana to the dough, you can use banana chip pieces to supply a sweet and fruity taste and a crunchy texture. Make the chips yourself or purchase them at the grocery store.

Chop them into smaller pieces before adding them to the mixture. You can also use them as a garnish. First, frost the cookies so the banana pieces have something to adhere to. Crush and sprinkle them on, or place an entire chip on top for decoration.

You'll never be disappointed when you use ganache to decorate your cookies. This ingredient is used when you want a more luxurious baked good. Since it doesn't take long to make, you can prepare it while the cookies cool. You only need heavy cream and chocolate pieces (some people use equal portions, and others use slightly more cream).

Gently heat the cream in a saucepot until it reaches a simmer, then pour it over the chocolate. Allow it to sit for a few minutes, and then stir the two components until a silky glaze forms. When you make it correctly, ganache sets into a fudgy consistency. You can put it into a piping bag and drizzle lines on the cookies. Or, you can place the ganache in a bowl and dip the treats to partially coat them.

Cream cheese can be a tangy addition that contrasts with the nutty taste of the cookies. For instance, make a cream cheese frosting to spread on the baked goods once they're cool. All you need to do is whip equal parts butter and cream cheese (about ½ cup each) and then slowly add powdered sugar until it reaches the desired thickness. A dash of salt and vanilla extract can deepen its flavor.

Another way to include this ingredient is to put it in the batter. Use full-fat cream cheese and replace half of the butter with it. For best results, soften it first, so it effortlessly blends into the other ingredients and doesn't create lumps.

Adding oats to the batter can work wonders if you like your cookies to be nice and chewy. Opt for the old-fashioned (rolled) oats when choosing which type to use. Generally, instant oats don't hold their shape as well, leading to a mushy batter.

With the old-fashioned kind, the cookies have a nice bite and a charming rustic look with defined oat pieces. If you can't find a specific recipe that uses them, you can create one yourself. Substitute half the amount of flour for oats. If you add oats without adjusting the dry ingredients, it throws off the ratio, and the cookies don't turn out right. This swap doesn't always work in other recipes, but peanut butter's sticky texture helps hold everything together, so you won't have any trouble.

Greek yogurt provides tanginess to baked goods in general. It is especially delicious when coupled with peanut butter because it makes it creamier. Also, the yogurt gives the cookie an extra protein lift, making it a perfect afternoon pick-me-up when you need some energy.

When using this ingredient, use full-fat, plain Greek yogurt. Let's say your recipe calls for 1 cup of butter. You can use half the butter and then supplement the rest with yogurt. Start with ¼ to ⅓ cup of yogurt because using the total amount might cause a runny batter. This product contains plenty of fat and moisture to compensate for the missing butter, so the cookies turn out incredibly light and fluffy.

Here's an idea that you might've seen coming. But hey, it's not our fault that peanut butter and chocolate are such a powerful pair. Adding chocolate chips or chunks to the dough creates a sweet treat that might remind you of Reese's peanut butter cups.

It's also a low-effort way to improve the dessert because all you need to do is open a bag of chocolate chips and dump it into the batter. Add it last and carefully fold it with a rubber spatula to keep the chips intact. Mixing the chips with an electric mixer can break them.

When you make chunky peanut butter chocolate chip cookies, add about 1 cup of chocolate per batch of one dozen cookies. Depending on your preferences, you can use semi-sweet, milk, or dark chocolate.

Here's an ingredient idea for those who enjoy dipping apple slices into peanut butter. You can add apples to the cookie dough — the natural sweetness of the fruit pairs exceptionally well with the smooth and toasty nut butter. Another bonus is that the apples make the cookies extra moist.

A clever way to use this ingredient is first using a cheese grater to turn the fruit into shreds. Be careful not to include the core or any seeds. When you make tiny strands, they evenly distribute throughout the dough. This is more beneficial than using diced cubes because you might only have a few pieces in each cookie that way.

The sweetness of a date just belongs in a peanut butter-packed cookie. Dates are pleasantly saccharine and have a chewy texture, which can be a nice surprise. To use this ingredient, you can make it easy on yourself and purchase pitted dates. Specifically, Deglet Noor dates are fantastic for baking. They have the right balance of softness and firmness.

However, if you try to chop them in a food processor, they tend to get sticky. It's best to dice them by hand or freeze them for about 10 minutes before you run them through an appliance. Once you make small pieces, add as much or as little as you wish to the dough before scooping it.

If you've never worked with almond flour, peanut butter cookies are a perfect way to try it out. It might go without saying, but almonds and peanuts are a lovely pairing in terms of taste. Moreover, almond flour has a unique, coarse texture that can make the cookies heartier. It also just happens to be gluten-free, which can benefit those who need to avoid traditional flours like all-purpose.

Although swapping almond flour for another type can be tricky in other recipes, it's easier with peanut butter cookies. Usually, the crumbly nature of almond flour might lead to cookies that don't have enough structure. However, since the nut butter is a terrific binder, it prevents the cookies from falling apart. So, it is acceptable to substitute the flours at a one-to-one ratio.