Peanut Butter Cookies {flourless}

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 egg
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.

Tempered Chocolate:

150 g of chocolate (Guayaquil 64%)
1.5g Mycryo

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!

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