Jordnøddesmør overraskelse Cookies
Disse cookies vil have en fugtig, brownielike tekstur den dag du laver dem og bliver sprødere den følgende dag.
Kilde: Hverdagsmad, juli / august 2003
Samlet tid
Forbered
Udbytte
Disse cookies vil have en fugtig, brownielike tekstur den dag du laver dem og bliver sprødere den følgende dag.
Kilde: Hverdagsmad, juli / august 2003
Forbered
Udbytte
Lukas
26.04.2023 @ 23:51
These cookies will have a moist, brownie-like texture the day you make them and become crispier the following day. Source: Everyday Food, July/August 2003. 50 minutes. 20 minutes. Makes 36. Total time. Preparation. Yield. Ingredients: 1/2 cup creamy peanut butter. 4 tablespoons unsalted butter, room temperature. 1 cup packed light brown sugar. 2 large eggs. 1 teaspoon pure vanilla extract. 1 1/2 cups all-purpose flour. 1 teaspoon baking powder. 1/4 teaspoon salt. 1/3 cup granulated sugar, for rolling dough. 36 mini chocolate peanut butter cups, chilled and unwrapped. Directions: 1. Preheat oven to 350 degrees. Using an electric mixer, cream peanut butter and butter in a mixing bowl until smooth. Add brown sugar; beat until combined, scraping down bowl as needed. Add eggs and vanilla, and beat until incorporated. 2. In a small bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually beat in flour mixture in 2 batches. 3. Scoop dough by tablespoonfuls; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on a nonstick insulated baking sheet. 4. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press a peanut butter cup into the center of each cookie. Return to oven; continue baking until cookies are golden brown and chocolate has begun to melt, about 6 minutes more. Let cool at least 10 minutes on baking sheet before transferring cookies to rack to cool completely.