2.2K
These peanut butter cookies are ADDICTIVE! They’re soft, they melt in your mouth and they have an incredible taste. The dark chocolate is perfect with the coarse sea salt and the peanut butter too.
These cookies are extremely soft and I just love my cookies soft! When you take them out of the oven you NEED to wait for them to cool down before removing them from the baking tray because if not they will fall appart.
To get the texture it’s also important that you cook them just enough. You have to see that they’re barely becoming golden. If you leave them in there for longer they will become crispy.
Ingredients
For the peanut butter cookies
- 240 g peanut butter
- 100 g unsalted butter at room temperature
- 70 g granulated sugar
- 70 g brown sugar
- 1 egg
- 1 tsp vanilla essence
- 120 g all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
For the chocolate drizzle
- 40 g dark chocolate I used 60% cacao
- coarse sea salt to taste
Instructions
For the cookies
- Mix the peanut butter with the butter in an electric mixer or with a whisk until completely blended together.
- Add the granulated and brown sugar and mixx until fluffy.
- Add the egg and vanilla essence and mix again.
- Finish by mixing in the flour, salt and baking powder with a spatula.
- Shape them with a cookie scoop or you hands with a bit of vegetable oil. Lay them on an oven tray with silpat or baking paper and flatten them out a bit using a small spatula or flat knife with a bit of water.
- Take to a preheated oven at 180C for 8-10min or until barely starting to become golden.
For the chocolate drizzle
- Melt the chocolate in 30 second intervals, mixing in between.
- Drizzle the chocolate using a teaspoon and then finish with a bit of coarse sea salt.
- Let them cool down completely before removing from the baking tray.
Tried this recipe?Mention @CravingsJournal or tag #RecipeCJ!
