Фъстъчено масло изненада бисквитки
Тези бисквитки ще имат влажна, блестяща текстура в деня, в който ги направите, и ще получите по-отчетлива на следващия ден.
Източник: Всекидневна храна, юли / август 2003 г.
Общо време
Prep
добив
Тези бисквитки ще имат влажна, блестяща текстура в деня, в който ги направите, и ще получите по-отчетлива на следващия ден.
Източник: Всекидневна храна, юли / август 2003 г.
Prep
добив
Oliver
26.04.2023 @ 23:56
These cookies will have a moist, shiny texture on the day you make them, and will become more distinct the next day. Source: Everyday Food, July / August 2003. 50 min 20 min Makes 36 Total Time Prep 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 instructions 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 bowl as needed. Add eggs and vanilla; 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. Drop dough by tablespoonfuls; roll into balls. Place granulated sugar on a plate; roll balls in sugar, coating completely. Place 2 inches apart on an insulated baking sheet. 4. Bake until cookies begin to puff up slightly, about 7 minutes. Remove from oven. Press 1 peanut butter cup into 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 sheets before transferring cookies to racks to cool completely.