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Peanut butter cookies

Cake shop214 minutes30 ud people100 calories
1/52/53/54/55/5 (4 votes)
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By Mayra Fernandez Joglar

peanut-butter-cookies-thermorecetas

You will love peanut butter cookies, especially peanut lovers. It has a very innocent appearance but, after the first bite, you will discover its intense flavor and above all his crunchy texture.

The basic ingredient to make them so tasty is the peanut butter. But nothing to buy it made, the best is do it at home using the peanuts that we like the most. This recipe admits even those that are salty.

We can use this recipe to cook with the kids because it is very simple and they themselves can take care of making the balls and decorating them with a fork.

It may be that when preparing these peanut butter cookies, the resting time seems excessive but if we let the dough rest we will get it to stay hard, preserving its shape and decoration during baking. Otherwise the cookies may expand and the decoration disappear.

Peanut butter cookies

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Peanut butter cookies fall in love with their intense flavor and crunchy texture. It is an ideal recipe to prepare with children.

  • Mayra Fernandez Joglar
  • Kitchen: Modern
  • Recipe type: confectionery
  • Calories: 100
  • Rations: 30 pc
  • Preparation time:
  • Cooking time:
  • Total time:

Ingredients

  • 110 g butter (at room temperature)
  • 120 g white sugar (and a little more for garnish)
  • 65 g whole sugar
  • 130g peanut butter (at room temperature)
  • 1 egg (at room temperature)
  • 200 g of wheat flour
  • 7 g of bicarbonate
  • 5 g baking powder
  • 1 pinch of salt

Preparation

  1. Put the butterfly on the blade and add the butter and the two types of sugar to the glass. Beat for 2 minutes, speed 2. From time to time you can stop the machine and lower the butter to mix well.

  2. Add the peanut butter and egg, mix for 1 minute, speed 3.

  3. While mixing the flour, baking soda, baking powder and a pinch of salt. After the time, remove the butterfly and add this mixture to the glass. Mix it for 5 seconds at speed 6. Then program 1 minute, glass closed, spike speed. Wrap the dough with plastic wrap and leave it to rest in the fridge for at least 3 hours.

  4. After the resting time, preheat the oven to 190º. Take portions of the chilled dough and make balls of about 3 cm in diameter. Place them separately on the baking tray. Press each ball a little and with a fork make cross-shaped marks. Sprinkle a little sugar on top of each cookie.

  5. Bake in the medium height of the oven for 9 to 10 minutes. Remove the tray and let them rest for 5 minutes. Then remove them and let them cool on a rack.

  6. They keep perfectly at room temperature in an airtight container.

 Equivalences with TM21

Thermomix equivalences

More information - Peanut butter


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  1.   Save said
    ago 9 years

    What a recipe, it looks superb. I would like to know if I can change the butter for EVOO.
    Thank you very much.

    A greeting.

    Reply to Salva
    1.    Mayra Fernandez Joglar said
      ago 9 years

      Hi Salva,

      I have not tried with olive oil but I think the texture will not be the same. Butter has the advantage that when it cools it compacts and is just what we want in these cookies.

      If you dare to make them with oil, please tell us the result and so we learn together, okay?

      Regards!!

      Reply to Mayra Fernández Joglar