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Cookies, everyone loves them! The essential difference between a cookie and a biscuit is the size. And the size is the key that make them crispy, soft and goooie at the same time!
Are they made to small, they will be baked through and trough, and you will end up with a dry biscuit instead ….
Measure all ingredients in one bowl for dry ingredients an one for the eggs. And measure butter and sugar into your mixing bowl.
Use your standig mixer, mixmaster or hand power.
Let the peanut butter sit in the fridge,
Makes 14 pcs:
- 1 egg
- 2.5 oz (75 g) sugar
- 2.5 oz (75 g) brown sugar
- 4.5 oz (125 g) butter
- 5.5 oz (150 g ) chopped chocolate
- 3.5 oz (100 g) chopped peanuts if desired.
- 1 / 2 teaspoon salt
- 1 / 2 teaspoon baking soda / baking soda
- 1 teaspoon vanilla extract
- 9 oz (250 g) flour
Filling:
- 5.5 oz (150 g) peanut butter
- 1.5 oz (50 g) powdered sugar
Start by blending the butter and sugar until soft and fluffy. Add the egg and stir well to fully combined.
Then you mix in the flour, salt and baking soda until fully combined, but do not over work the doug.
Add the chopped chocolate and chopped peanuts.
Poure the peanut butter and powdered sugar in a small bowl, and mix well using a fork.
As you can see my peanut butter was to hot and soft and that makes it a little more difficult to fill the cookie.
Devide the dough into cookies , about 2 oz.
1/3 of dough from eash cookie will form the top. Form a depression in the remaining dough and add about 1 teaspoon of peanut butter mixture. Add remaining 1/3cookie dough on top and try to pull all sides together.
Place them on a baking tray lined with baking paper.Give eash cookie a gentle pressure.
Bake for 12 to 14 minutes at 340 F degrees.
Bake until you can see that they are slightly brown around the edges.
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