Peanut Puffs Recipe

All-purpose flour: The base of the dough, providing structure and texture.

Peanut butter: Adds a rich, nutty flavor and creamy texture to the puffs.

Sugar: Sweetens the dough and balances the savory notes of the peanut butter.

Baking powder: Helps the dough rise, making the puffs light and airy.

Salt: Enhances the flavors and balances the sweetness.

Milk: Binds the ingredients together and adds moisture to the dough.

When mixing the dough, ensure that the peanut butter is at room temperature. This will make it easier to incorporate into the flour mixture and result in a smoother, more uniform dough. If the peanut butter is too stiff, you can microwave it for a few seconds to soften it up.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the puffs denser.

• peanut butter - Substitute with almond butter: Almond butter provides a similar texture and nutty flavor, suitable for those with peanut allergies.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly alter the texture.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replicate the leavening effect of baking powder.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and offers a slightly different mineral content.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that provides a similar consistency and mild flavor.

• Allow the peanut puffs to cool completely on a wire rack. This ensures they maintain their texture and don't become soggy when stored.

• Once cooled, place the peanut puffs in an airtight container. Layer them with parchment paper to prevent sticking and maintain their shape.

• Store the container in a cool, dry place. The peanut puffs will stay fresh for up to 5 days at room temperature.

• For longer storage, consider freezing. Place the peanut puffs on a baking sheet lined with parchment paper and freeze until solid, about 1-2 hours.

• Transfer the frozen peanut puffs to a resealable freezer bag or airtight container. Label with the date to keep track of freshness.

• When ready to enjoy, thaw the peanut puffs at room temperature for about 30 minutes. For a warm treat, reheat in a preheated oven at 350°F (175°C) for 5-7 minutes.

• Avoid microwaving as it may alter the texture, making the peanut puffs too soft or chewy.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Place the peanut puffs on a baking sheet lined with parchment paper.
  3. Cover the puffs loosely with aluminum foil to prevent them from drying out.
  4. Heat for about 10 minutes or until they are warmed through.
  5. Remove the foil for the last 2 minutes if you want them to regain a bit of their original crispiness.

• Microwave Method:

  1. Place the peanut puffs on a microwave-safe plate.
  2. Cover them with a damp paper towel to keep them moist.
  3. Microwave on medium power for 20-30 seconds.
  4. Check if they are heated through; if not, continue in 10-second intervals until warm.

• Toaster Oven Method:

  1. Preheat your toaster oven to 300°F (150°C).
  2. Place the peanut puffs on the toaster oven tray.
  3. Heat for about 5-7 minutes, checking halfway through to ensure they don't overcook.
  4. Let them cool slightly before serving.

• Air Fryer Method:

  1. Preheat your air fryer to 300°F (150°C).
  2. Place the peanut puffs in the air fryer basket in a single layer.
  3. Heat for 3-5 minutes, shaking the basket halfway through to ensure even heating.
  4. Allow them to cool for a minute before enjoying.

• Oven: Used to bake the peanut puffs at the specified temperature.

• Mixing bowl: Used to combine the dry and wet ingredients to form the dough.

• Measuring cups: Used to measure out the all-purpose flour, peanut butter, and milk accurately.

• Measuring spoons: Used to measure out the baking powder and salt.

• Baking sheet: Used to place the rolled dough balls for baking.

• Cooling rack: Used to let the peanut puffs cool down after baking.

• Spatula: Used to mix the ingredients together until a dough forms.

• Spoon: Used to scoop out the dough to form small balls.

Pre-measure ingredients: Measure out flour, sugar, baking powder, and salt in advance to streamline the process.

Use a mixer: Use an electric mixer to quickly combine peanut butter and milk with the dry ingredients.

Batch rolling: Roll the dough into balls all at once before placing them on the baking sheet.

Parchment paper: Line the baking sheet with parchment paper for easy cleanup.

Cool on rack: Transfer peanut puffs to a cooling rack immediately to speed up cooling.