Peanut butter cookies are famous American cookies better known as peanut butter cookies. Here is the original American recipe.
I’ve always wanted to make peanuts butter cookies but having never used peanuts butter to make shortcrust pastry, I’ve given up for years.
Then by chance, I discovered the original recipe for peanut butter cookies in the Tavolaregusto blog, and I decided to try it.
I came up with some great peanuts butter cookies, a delicious peanut butter cookies with a slightly salty aftertaste that I loved right away. Peanuts butter cookies melt in your mouth and have an excellent peanuts butter scent that remains delicate without becoming cloying!
- 220 g flour
- 110 g Butter
- 110 g Peanut butter
- 1 Egg
- 70 g Sugar
- 70 g Raw cane sugar (or Muscovado)
- 5 g Salt
- One pinch of Baking soda (sodium)
Prepare the peanut butter shortcrust pastry
- Mix the butter with the sugar, the raw cane sugar, the salt, and the peanut butter for about a minute until you obtain a frothy and homogeneous cream.
- Incorporate the egg and make it absorb completely into the mixture.
- Then add the sifted flour with baking soda and work the dough very little, just long enough to obtain a homogeneous dough.
- Wrap the peanut butter shortcrust pastry in cling film and let it rest in the refrigerator for about 60 minutes before using it.
Making peanut kinds of butter cookies
- Remove a small piece of shortcrust pastry, form a ball. Place the ball on a baking sheet lined with parchment paper. And with the tines of a fork makes incisions on the surface of the biscuit.
Bake the peanut butter cookie
- Bake the peanut kinds of butters cookies in a preheated oven at 180 ° C for about 20 minutes, depending on the oven’s power.
- Please don’t touch the peanuts kinds of butter cookies until they have completely cooled down.
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