Peanut Butter Cookies with Chocolate Glaze
Votes: 1
Time: 1 hour 50 min.
Complexity: easily
Servings: 16
Complexity: easily
Servings: 16
Nutritional value per serving:
Calories 313, total fat 18 G., saturated fats 9 G., proteins 5 G., carbohydrates 37 G., fiber 2 G., cholesterol 34 mg, sodium 145 mg, sugar 23 G.
Calories 313, total fat 18 G., saturated fats 9 G., proteins 5 G., carbohydrates 37 G., fiber 2 G., cholesterol 34 mg, sodium 145 mg, sugar 23 G.
If you love the combination of sweet and salty, peanut butter and chocolate, be sure to try these cookies with an interesting twist: sour cream is added to the chocolate glaze, giving it a more complex flavor. Spread the chocolate-sour cream glaze over soft peanut butter cookies, then top with crushed candies, potato chips, and salted straws. The dessert looks festive and cheerful.
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:
Peanut butter cookie base
- 70g unsalted butter, softened, plus extra for greasing the pan
- 1 cup premium flour + extra for dusting
- 1/4 teaspoon of baking soda
- 1/8 tsp fine salt
- 0.5 cups natural peanut butter with pieces
- 0.5 cups tightly packed light brown sugar
- 1 large egg
Chocolate-sour cream glaze
- 1 tbsp. semi-sweet chocolate granules
- 6 tbsp unsalted butter, softened
- 1 cup powdered sugar
- 1/4 cup sour cream
Toppings
- 1/4 cup crushed peanut butter candies coated in frosting
- 0.5 cup crushed potato chips
- 0.5 cups broken salted straws
We recommend
Recipes with similar ingredients: premium flour, eggs, sour cream, salted straws, Peanut butter, semi-sweet chocolate, chocolate chips (granules)
Cooking the dish according to the recipe:
- Preheat oven to 350°F (175°C) with the rack on the middle shelf. Lightly grease a 9x9-inch baking pan.
- Peanut butter cookie base:
In a medium bowl, combine the flour, baking soda, and salt. In another medium bowl, combine the butter, peanut butter, and brown sugar. Beat with an electric mixer until creamy, about 2 minutes. Add the egg and mix well. Add the flour mixture and beat until fully incorporated. Using lightly floured hands, spoon the batter into the prepared baking pan, press it evenly into the bottom, and bake until golden brown, 24-28 minutes. Transfer the pan to a wire rack and cool completely. - Chocolate-sour cream glaze:
Place the chocolate in a medium heatproof bowl. Microwave in 30-second intervals until melted. Set aside to cool slightly. Beat the butter with an electric mixer until light and fluffy. Mixing on low speed, add the powdered sugar, 1/2 cup at a time, and beat until all the powdered sugar is incorporated and the mixture is smooth and creamy. Add the melted chocolate and sour cream and mix well. - Spread the chocolate-sour cream frosting evenly over the cookie base. Top with crushed candies, potato chips, and straws. Cut the cake into 16 bars and remove from the pan with a small spatula.
Note
You can use regular or natural peanut butter for this recipe. Be sure to mix it thoroughly before adding.
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