I have a new cookie recipe for you. This is not the first and certainly not the last! How indeed, to resist these small hot, soft, melting, crunchy cakes? The advantage of this kind of recipe is that it is very easy to make for a result that always meets our expectations. I had already proposed a recipe for soft cookies with peanut butter chips (recipe HERE). The nuance is finally enormous and the result very different. There is peanut butter in the dough here, which gives it a very special texture. The roasted peanuts and chocolate chips are there to remind us how decadent all this is… But delicious!
Recipe for about 30 peanut butter cookies:
-100g of flour
-50g of sugar
-115g of sugar vergeoise blonde
-75g of butter
-220g of peanut butter
-1 large egg of 60g
-90g of salted peanuts (for the aperitif)
-90g of chocolate chips (milk or dark)
-1 teaspoon of liquid vanilla
-3/4 teaspoon baking soda
-1/4 teaspoon salt
Melt butter in microwave or double boiler. Add the sugars: semolina and vergeoise.
Mix well and add the liquid vanilla.
As well as the egg.
Mix well and add the peanut butter.
In a separate bowl, combine flour, baking soda and salt. Add this dry mixture to the egg-butter-sugar-peanut butter mixture.
Mix well and add the roasted and salted peanuts.
Then the chocolate chips. I use for this recipe, chocolate barry pistoles.
Mix everything together and bring back into a ball.
At this point, it is imperative to taste the raw dough!
Form balls of 35g. Place them on a baking sheet lined with parchment paper.
Flatten with the palm of your hand.
Bake at 180°C for 8 to 10 minutes. The edge should be a little golden and the cookie should be puffy.
To avoid breaking the cookies, which are fragile at this point (because of the peanut butter), I slide the paper fors off the baking sheet. Immediately bake a new batch.
Once the cookies are manageable, place them on a baking rack.
Once cooled, gobble them up without restraint!