A cookie that melts in your mouth, super buttery, but not at all greasy. Peanut Butter Cookie It was everything you wanted and more!
Butter cookies exist in different ways and formats. Generally, when some type of brunette It ends up being walnuts or hazelnuts, and let’s face it, they have an interesting price.
I wanted the buttery texture, but with a crunch and I chose peanuts which would fill the position with flying colours. In addition to adding a lot of flavor, which is also a very important point.
Speaking of flavor… to leave a little more differenta butter used is Burnt Butter which gives it that special touch.
To be Peanut Butter Cookie It’s an excellent option for an afternoon coffee… or anytime. You’ll always want to eat it!
Peanut Butter Cookie
Makes: 24 units
- 230 g butter without salt
- 65 g impalpable icing sugar (I)
- 6 g refined salt (about 1 tsp)
- 5 mL vanilla extract (or 1-2mL essence)
- 300 g wheat flour
- 125 g roasted peanuts (chopped)
- 125 g impalpable icing sugar (II, for sprinkling)
1 cup: 250mL | 1 tablespoon: 15mL.
BURNED BUTTER: BEURRE NOISETTE
- In a wide, tall pan, cook the butter over medium-high heat for 7-10 minutes.
- The butter should melt and bubble a lot, you can stir from time to time.
- In the final minutes it will foam and stop bubbling, the color will turn golden. And some golden pieces too, it’s normal, with a smell of hazelnuts or roasted chestnuts.
- Immediately transfer to a bowl that can withstand high temperatures, it will be very hot. Let cool completely. To use it in the recipe, it must be semi-solid, you can speed up the process by placing it in the refrigerator.
COOKIE
- Heat the oven to 180°C and line a baking tray with baking paper.
- In a bowl beat the cold, semi-solid burnt butter, sugar, salt and vanilla until pale and creamy, about 3-4 minutes.
- Add flour and peanuts, continue beating until a uniform dough forms.
- Divide the dough into small balls and distribute over the repaired pan.
- Bake at 180°C for 22-25 minutes or until lightly golden on the sides.
- Remove from oven, let cool to the touch. Roll each cookie in powdered sugar, place on a wire rack and let cool completely.
- After it cools, roll it in sugar again and store it in a container with a lid.
- Burnt butter: if you want more details, there’s an article just for that: Burnt Butter.
- Powdered sugar: the one used to sprinkle the cookies after baking, if it is the type ice cream, it may be more resistant to the greaseiness of the biscuit. The normal impalpable forms a covered cone.
