Cracked peanut butter cookies
Votes: 1
Time: 2 hours.
Complexity: easily
Quantity: 36 cookies
Complexity: easily
Quantity: 36 cookies
Nutritional value per serving:
Serving size: 1 of 14 servings
Calories 311, total fat 15 G., saturated fats 6 G., proteins 5 G., carbohydrates 40 G., fiber 1 G., cholesterol 31 mg, sodium 159 mg, sugar 29 G.
Serving size: 1 of 14 servings
Calories 311, total fat 15 G., saturated fats 6 G., proteins 5 G., carbohydrates 40 G., fiber 1 G., cholesterol 31 mg, sodium 159 mg, sugar 29 G.
Homemade cookies covered in contrasting cracks look especially appetizing and always delight. These cookies will captivate you not only with their charming appearance but also with their taste. Each bite offers a delicious combination of peanut butter and fine chocolate chips. The dough is formed into balls and generously rolled in powdered sugar. During baking, the dough will spread, creating beautiful cracks. The finished cookies can be dusted with powdered sugar if desired.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 and 1/3 cups premium flour
- 1 teaspoon of baking soda
- 1/4 tsp baking powder
- 0.5 tsp salt
- 110 g unsalted butter, room temperature
- 1 cup light brown sugar
- 3/4 cup creamy peanut butter
- 1 large egg
- 1 tsp vanilla extract
- 1/3 tbsp. chocolate in mini granules
- 1/3 cup granulated sugar
- 0.5 cup powdered sugar + extra for sprinkling (optional)
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Cooking the dish according to the recipe:
- Position racks in the upper and lower thirds of the oven; preheat oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. In a large bowl, beat the butter, brown sugar, and peanut butter with a mixer on medium speed until creamy, about 1 minute. Increase the mixer speed to medium-high and beat until fluffy, about 2 more minutes.
- Add the egg and vanilla extract and beat until smooth. Reduce mixer speed to low, add the flour mixture, and knead into a dough. Add the chocolate chips and mix until evenly distributed.
- Place the sugar and powdered sugar in separate small bowls. Scoop 1 tablespoon of dough at a time into balls, then roll them generously in sugar and then generously in powdered sugar. Place the balls on two ungreased baking sheets, spacing them 5 cm apart.
- Bake, rotating the baking sheets halfway through, until the cookies are set around the edges and cracked on top, 15 to 18 minutes.
- Let cool on the baking sheets for 3 minutes, then transfer to wire racks to cool completely. Dust the cookies with additional powdered sugar, if desired.
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