Wednesday, August 26, 2015

Peanut butter & chocolate cookies...

I really haven't planned to bake last weekend. There's so much going on in my life now that I actually never thought of it! How bad is that.... But having two little girls at home made me remember our "mummy's day off routine" very quickly! But what now... with almost an empty fridge and 2 eggs in the house... Thankfully there are recipes out there that won't require much - both in regards to the ingredients and time.
Those peanut butter cookies turned out to be easy and quick to make, and... they hardly lasted one day... Vanished within few hours! So, I'm sorry, but I can't say how they'll be on the next day ;) On the first day though - perfect! Light, crunchy with slightly soft/cakey centre, not too sweet and just perfect with a cup of strong coffee!


YES! Still going strong with my plan to bake through the Hummingbird Bakery cookbook "Life sweet life". This is another one from the list, I'd say another... 100 to go... :P at least I won't run out of anything sweet to go with my coffee anytime soon ;) This time - I haven't change a thing with the recipe, in regards to the ingredients. Those cookies need all the sugar that's there!


How to make it...


Ingredients:
- 170 g plain flour
- 40 g cocoa powder
- 1/2 teaspoon soda
- pinch of salt
- 115 g unsalted butter, softened
- 120 g crunchy peanut butter
- 120 g caster sugar, plus about 50 g for coating
- 90 g soft light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract


Preheat the oven to 170 C and line three baking trays.
Sift together the flour, cocoa powder, soda and salt.
Using a hand-held electric whisk or a freestanding mixer with the paddle attachment, cream the butter, peanut butter and both sugars until light and fluffy. Add the egg and vanilla extract and mix well, scraping down the sides of the bowl as you go. With the speed on slow add the dry ingredients and mix until combined and a dough is formed.
Anula's tip - at this stage I've put my dough into the fridge for an hour so it was easier to work with and form the balls. 
Put the extra caster sugar in a small bowl. Roll the dough into 4 cm balls and roll each ball in the caster sugar to coat (I used 1/2 teaspoon measuring spoon to make sure they're all the same size, and not too big). Place the dough balls onto the prepared baking trays, keeping them about 4 cm apart.
Bake for 10-15 minutes or until the cookies have a crusty surface and have cracked. Cool completely before serving.


Smacznego!


You may also like:






Soft chocolate cookies











Chocolate truffle cookies

2 comments:

  1. cookies.... I could eat they all the time!!! :)

    ReplyDelete
    Replies
    1. I'm the same! Thankfully I have 2 lil girls, or I would eat them all by myself ;)
      Pozdrawiam, Anula.

      Delete

Thank you for taking your time and leaving a comment. It means a lot!
Pozdrawiam, Anula.