Peanut butter and candy cookies
Votes: 1
Time: 25 min.
Complexity: easily
Quantity: 30 cookies
Complexity: easily
Quantity: 30 cookies
After removing the cookies from the oven, make them even more luxurious by topping each one with a chocolate candy. Try to do this quickly so the chocolate on the candies melts slightly and sticks to the cookies while they're still hot.
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 large egg
- 1 tbsp. peanut butter creamy consistency
- 1 cup of sugar
- 30 caramel candies (toffee)
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Recipes with similar ingredients: eggs, Peanut butter, caramel
Cooking the dish according to the recipe:
- Preheat oven to 180°C. Line a baking sheet with parchment paper.
In the bowl of a mixer, beat the egg, peanut butter and sugar until a dough forms.
Form the dough into small balls and place them on the prepared baking sheet, spacing them 2.5 cm apart.
Bake for 10 minutes. Remove the baking sheet from the oven and immediately press a chocolate candy into the center of each cookie.
Transfer to a wire rack and let cool.
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