I don’t think that my love for the peanut butter will be any problem, right? ^^ Except the fact that you will see a lot of the recipes which call for the peanut butter in my blog. For this time the recipe come from:………………… I really love this book Most of his recipes are reliable and yes the most important thing, it’s delicious!
Like this cookie, it’s very good, esp. for the people who love the peanut butter (like me), the taste of the cookie is balance, not too sweet and a bit of salt makes this cookie addicted. But even I’m always believe in his recipe, I make a bit of adjustment in the ingredient list. The original recipe calls for the smooth peanut butter only, but I need some crunchiness (but I’m too lazy to roast the peanut and add them in the cookie, haha), I choose the easiest way, I use 100g of the crunchy peanut butter ^^.
So, you can follow my adaptation and have somethings to chew or use the smooth peanut butter for the super smooth taste, the choice is yours.
175g……………………………. All purpose flour
1tbsp …………………………. Baking powder
¼ tsp ………………………… Salt
115g ………………………….. Unsalted butter, melted
85-100g …………………… Granulated sugar, plus more for coating the cookies
120g ………………………….. Light Brown sugar
160g ………………………….. Creamy peanut butter (not natural-style)
100g ………………………….. Crunchy peanut butter
1 ………………………………… large egg
Beat the butter, granulated sugar and light brown sugar together until smooth.
Beat in the egg. Add the flour mixture and mix just until the dough comes together.
Cover and refrigerate the dough for at least 2 hours or up to overnight (The rest gives the ingredients time to melt so the cookies bake up especially softy and chewy.)
Preheat the oven to 175°c.
Line 2 baking sheet with parchment paper or silicone baking mats. Pour some granulated sugar into a small bowl.
Pinch off pieces of dough and roll them into 3 cm. balls. Roll the balls in the granulated sugar and place them 8cm. apart on the prepared baking sheets. When you’ve filled the baking sheets, flatten and make a crosshatch pattern on each cookie by pressing down on the ball with the back of the tines of a fork.
Bake, rotating the baking sheets midway through baking, until the cookies begin to brown around the edges but the center still look somewhat uncooked, 9-10 minutes. (Remove them from the oven before they look done so they’ll stay chewy once cooled)
Line the cookies cool on the baking sheets until firm enough to handle, then use a spatula to transfer them to a wire rack .
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