Hi, I’m Joana. Today, we’re going to make peanut butter & chocolate cookies recipe. Never skip today’s recipe. This is a easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Peanut Butter & Chocolate Cookies Recipe
Peanut Butter & Chocolate Cookies is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look fantastic. Peanut Butter & Chocolate Cookies is something which I have loved my entire life.
To be with this recipe, we have to first prepare a few ingredients. You can have peanut butter & chocolate cookies using 15 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Peanut Butter & Chocolate Cookies:
- Make ready Bowl 1
- Make ready 100 grams Unsalted butter
- Prepare 160 grams Soft brown sugar
- Make ready 200 grams Peanut butter (sugar-free)
- Prepare 1 Egg
- Make ready 1 tsp Vanilla extract
- Prepare Bowl 2
- Prepare 140 grams Cake flour
- Make ready 2 tbsp Corn starch
- Get 1 pinch Salt
- Get 1/2 tsp Baking soda
- Get 1/4 tsp Baking powder
- Prepare Bowl 3
- Prepare 100 grams Chocolate
- Prepare 80 grams Peanuts
Instructions to make Peanut Butter & Chocolate Cookies:
- Bowl 1: Bring the butter to room temperature and knead the sugar into it a third at a time until it becomes creamy. This takes about 2~3 minutes with an electric mixer. Preheat the oven to 180℃.
- Add the peanut butter and mix. Mix in the egg and vanilla.
- Bowl 2: Thoroughly mix together the dry ingredients.
- Divide the dry ingredients into 3 portions and mix in one portion at a time into Bowl 1 until there are no flour streaks.
- Bowl 3: If you’re using a chocolate bar, break it up. Chop up the peanuts into your desired size. Add to Bowl 1.
- Make 3-3.5 cm balls with the dough. If the dough is hard to bring together, wrap the bowl with plastic wrap and chill in the refrigerator for 30 minutes.
- Line the baking sheet with kitchen parchment paper and arrange the dough balls on top. Use your fingers to squish the balls into discs.
- Bake at 180℃ for 10 minutes. Midway through, flip the cookies over. The cookies may not appear to be completely baked.
- The cookies are soft and break easily, so let cool on the parchment paper for about 3 minutes before removing. You can leave the parchment paper on the baking sheet.
- They will harden up nicely when cooled, so don’t worry. Over-baking will ruin the texture.
- I used Skippy’s creamy peanut butter. The crunchy type would also be delicious.
- I replaced the chocolate and peanuts with crushed peanut M&Ms (two 50 g bags). Easy and delicious!
- I made slightly thicker, 5 cm cookies like the Country Ma’am brand. It made 38 cookies. They’d be great as a gift!
So that is going to wrap it up with this special dish peanut butter & chocolate cookies recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
