le cupcake quotidien

le cupcake quotidien
photo Wanda Kujacz

mercredi 7 décembre 2011

Peanut butter cookies

Peanut butter for Americans is like Nutella for Italians. We are not here to discuss the nutrition facts.. but only the meaning that those creams have in our life..  first of all they are good, second they make you feel good, third you can play with them in a plenty of cakes.. today  I want to share with you my version of peanut butter cookies, is very easy, make sure you choose the best quality ingredients and everything will be fine.

230g butter at room temperature, 380g caster sugar, 2 organic eggs, 240g peanut butter, 340g flour, 2 teaspoons bicarbonate of soda, ½ teaspoon baking powder, ½ teaspoon salt, 50g classic cornflakes, 50g chopped nuts, ¼ teaspoon vanilla extract.

Preheat oven to 170°C. Cream butter and sugar, then add peanut butter and eggs and beat for several minutes until you get a smooth consistency. Add flour, bicarbonate, baking powder, salt and vanilla extract until well incorporated. Finally add cornflakes and nuts. Arrange equal amounts of cookie dough on the prepared baking tray (the shape should be a smashed ball) and bake for 12 minutes (not one minute more if you want to have a chewy consistency) and leave the cookies to cool on the tray.
I use to give these cookies to customers with the café gourmand, coffee with one or more sweets near the coffee cup, in Italy we don’t have this way of serving coffee but a possible translation would be "caffé goloso" or in Genoa Nervi.. "caffé avvantaggiato".

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