I had an open jar of peanut butter lying around in my fridge. I had certainly bought it in order to please my daughter who loves it. Unless it’s to prepare a nice dessert…
Regardless, in the end, time had passed and he was languishing.
Finally, it had a very nice end since it is the main ingredient of delicious cookies. You simply add sugar, an egg, a little yeast and a hint of vanilla extract. The result is extremely delicious. Crispy on the outside, soft on the inside, I really enjoyed these peanut butter cookies.
For even more pleasure, I couldn’t resist adding a little layer of tempered chocolate.
Peanut Butter Cookies:
200g peanut butter
80g brown sugar
1 level tsp baking powder
1 tsp vanilla extract (here)
Preheat the oven to 170°C.
In a bowl, pour the peanut butter and loosen it slightly with a mixer or a whisk.
Add sugar, egg, yeast and vanilla. Beat until you have a homogeneous mixture.
Make 12 balls of dough and place them on a baking sheet, flattening them slightly.
Cook for about 9 minutes.
Let the cookies cool completely before removing them. They will harden as they cool.
150 g of chocolate (Guayaquil 64%)
Melt the chocolate in 20 second increments in the microwave in a small plastic bowl.
Stop before everything is melted and stir until smooth.
Let the temperature drop to 34-35°C.
Add the Mycryo. Mix well.
Dip the cookies in the chocolate when it is at 31-32°C.
Arrange the cookies on the baking sheet and let the chocolate harden.
You will find all the detailed explanations of chocolate tempering here.
Spread the excess chocolate on a sheet and let it set before putting it back in the box for the next time.
Finally: to try it with crunchy peanut butter!