Peanut butter cookies with jam and chocolate
Votes: 2
Time: 1 hour 5 minutes
Complexity: easily
Quantity: 40 – 50 pcs.
Complexity: easily
Quantity: 40 – 50 pcs.
These peanut cookies are perfect for tea guests. Some people are allergic to peanuts, so please let them know if they contain peanuts.
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 cup of homogeneous peanut butter
- 2 cups peanut butter chips
- 2 and 3/4 cups premium flour
- 1 and 1/4 teaspoons baking soda
- 1/2 tsp fine salt
- 12 tbsp (170 g) butter at room temperature
- 1/4 cup vegetable shortening (margarine)
- 1 and 3/4 cups brown sugar
- 2 eggs category CO
- 1 tbsp vanilla extract
- Your favorite jam, diluted with a drop of liqueur (optional)
- 48-60 chocolate kisses (small dome-shaped chocolates)
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Recipes with similar ingredients: Peanut butter, chips, confiture, chocolate, vanilla extract, shortcrust pastry, premium flour, eggs, brown sugar, liquor
Cooking the dish according to the recipe:
- Position racks in the upper and lower thirds of the oven and preheat to 375°F (190°C). Spray two baking sheets with cooking spray.
In a medium bowl, combine flour, baking soda and salt. - In a large bowl, beat the peanut butter, butter, and shortening with an electric mixer on medium-high speed until smooth, about 1 minute.
Add brown sugar and continue beating until the mixture is light and fluffy, about 4 minutes. Add the eggs and vanilla extract and continue beating until combined.
Add the flour mixture in two additions and mix on medium speed. Stir in the peanut butter chips. - Scoop level tablespoons of dough at a time, roll into balls, and place on prepared baking sheets, spacing them 5 cm apart. (You'll need to bake the cookies one at a time; let the sheets cool completely between batches.)
- Bake for about 10 minutes, until the bottoms and edges of the cookies are golden brown and the centers are still soft. (The cookies will continue to bake for a while after you remove them from the oven.)
Use the round side of a teaspoon to make indentations in the warm cookies. If using jam, fill each indentation with it. Place a chocolate candy on top of each cookie.
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
Author of the recipe - Nancy Fuller is an American chef, businesswoman, and host from Claverack, New York.
Categories:
recipe / Desserts / Cookie / American cuisine
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