Here’s our pick for the best cookie sheet, plus everything you need to know about making the best cookies using the sheet you have.
- The best cookie sheets are shiny aluminum cookie sheets with a smooth surface and one to three open sides. The shiny aluminum reflects heat, letting cookies bake evenly and brown properly. Open sides also help cookies brown evenly. The recipes in the Betty Crocker Kitchens are tested on these types of pans.
- Insulated cookie sheets help prevent cookies from turning too dark on the bottom. Cookies baked on these sheets may take longer to bake; the bottoms will be light colored and cookies may not brown as much overall. Cookies may be difficult to remove from these sheets because the bottoms of the cookies are more tender.
- Nonstick and dark-surface cookie sheets may result in cookies that are smaller in diameter and more rounded. The tops and especially the bottoms may be hard. Check cookies at minimum bake time, so they don’t get too brown or burn. Follow the manufacturer’s directions; some recommend reducing the oven temperature by 25°F.
Tip: Did you know you can actually make peanut butter cookies using Betty Crocker SuperMoist yellow cake mix? Give it a try with our top-rated recipe for Cake Mix Peanut Butter Cookies.
More Tips for Baking Perfect Peanut Butter Cookies
No matter what type of cookie sheet you use, always bake cookies in the middle oven rack.
Having at least two cookie sheets is helpful. When one batch of cookies is finished baking, another batch is ready to go. However, we recommend baking only one sheet at a time to ensure even baking and using completely cooled cookie sheets. Cookies will spread too much if put on a hot or warm cookie sheet.
If you do bake two sheets at a time, position oven racks as close to the middle as possible and switch sheets halfway through baking.
Tip: Using a cookie scoop will ensure all cookies are the same size and bake evenly.
How to Make Crispy Peanut Butter Cookies
Crispy peanut butter cookie recipes include smaller quantities of ingredients that retain moisture. Ingredients like brown sugar, flour and eggs contain moisture and don’t allow for as much liquid to evaporate during baking. In general, a cookie containing granulated sugar, in place of brown sugar, will be crisper.
When making, form smaller cookies and bake at a higher temperature for a crisper end product.
Tip: Try the method described above using Betty’s classic Peanut Butter Cookies recipe for a crisper cookie.
How to Make Soft Peanut Butter Cookies
Soft peanut butter cookie recipes will contain more fat. Fat adds tenderness and flavor to cookies.
When making, you can accentuate the soft texture by making your cookies larger and underbaking slightly.
Tip: For perfectly soft peanut butter cookies, we recommend the Rich Peanut Butter Cookies recipe.
How to Make Chewy Peanut Butter Cookies
Chewy peanut butter cookie recipes contain more sugar and liquid and less fat than what would be used in a soft cookie. These types of recipes also contain a higher proportion of eggs, which add richness, moisture and structure to cookies.
When making chewy peanut butter cookies, it’s important to mix flour properly—according to the directions—in order to develop the gluten, which gives the cookies structure.
Tip: If you love a chewy cookie, try the recipe for 1-2-3 Chewy Peanut Butter Cookies.