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These chewy cookies owe their wonderful texture to an unusual ingredient in a cookie recipe! I’m posting this one because these cupcakes are just divine! The only difficulty is to find these peanut butter nuggets, but you can find all the stores in the “my addresses” section… I had some trouble taking the pictures because with each batch, my nephews were rushing to the hot cookies!!!
Recipe for about 30 “soft peanut butter cookies”:
-200g of blond vergeoise
-70g of sugar
-170g of soft butter
-1 egg
-230g of flour
-30g of cornstarch
-1 teaspoon of baking soda
-1/2 teaspoon baking powder
-180g of peanut butter chips
Preheat the oven to 180°C.
Combine soft butter, sugars and egg.
Mix flour, baking powder, bicarbonate and cornstarch in a bowl and add to sugar/butter/egg mixture.
Add the peanut butter chips.
Mix well.
Make balls the size of a large walnut and place 6 on a 30X40 baking sheet lined with parchment paper.
Place in the oven and cook for 9 minutes per plate.
After 5 minutes, remove from paper and cool on a wire rack.
