Melting Peanut Butter cookies on the Delicious Blog

      Cooking recipe:

       Source: https://www.vkusnyblog.com/recipe/tayushhee-araxisovoe-pechene/Ingredient Notes:

      Peanut paste. We take the finished one from the jar. The recipe is designed for a smooth paste without nuts. If you can't buy peanut butter, you can make it yourself using this recipe.

      Butter. For this recipe, you can use butter with a fat content of 72% or higher. It should be soft, but not melted.

      Sugar. This recipe uses brown sugar, which gives the liver a light caramel flavor. You can also bake with regular white sugar, the taste will be a little easier with it, and the color of the cookies will be a little lighter. But these are not critical changes, it will still turn out very tasty.

      Flour. For this recipe, ordinary flour of the highest grade with a protein of about 10% is sufficient. With flour for cakes (8-9% protein), the cookies will turn out to be even more melting, but keep in mind that it will take a little more. Stronger bread flour will make the cookies tougher.

      Eggs. Here you need a medium–sized egg - C-1 or M. By weight, it is about 50-55 g without a shell. It is better if the egg is at room temperature.

      We proceed to cooking.

      Beat butter with sugar to a creamy consistency.

      Add the peanut paste and whisk. Add the egg and beat again.

      Add the flour sifted with baking soda and knead the dough.

      We form balls from it and roll them in ordinary sugar (optional).

      We put it on a baking sheet and press it crosswise with a fork.

      Bake in a preheated 180 degree oven for 12-15 minutes, until golden edges.

      Cool and serve.

      Enjoy your meal!

      

       This recipe for melting peanut butter cookies has been tested and prepared by chef Tatiana Nazaruk, author of the Delicious Blog.

      Do you want to thank me? It's easy!

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