Chocolate Peanut Butter Cookies
8 servings
60 minutes
Chocolate-peanut cookies are a refined blend of delicate chocolate and rich nut flavor that captivates the hearts of sweet lovers. Its roots can be traced back to exquisite French cuisine, where the art of dessert-making is perfected. The tender cookie with a soft center and crunchy crumb, complemented by the sweet aroma of vanilla and chocolate, is perfect for both morning coffee and evening tea time. Peanut butter adds richness and a velvety texture, creating unique pleasure with every bite. This cookie is not just a dessert – it's a moment of enjoyment worth gifting to yourself and loved ones. Its slightly underbaked center makes it especially soft, while the sprinkled crumb adds an appetizing crunch. An ideal choice for those who appreciate the balance of flavor and texture.
1
Chop half of the chocolate. Melt the other half in a water bath, adding butter. Stir constantly until the mixture is smooth and soft. Remove from heat.
- Dark chocolate: 300 g
- Butter: 4 tablespoons
2
Mix flour, baking soda, baking powder, cocoa, and salt. Mix well. Preheat the oven to 180 degrees.
- Wheat flour: 0.7 glass
- Baking soda reacted with acid: 0.5 teaspoon
- Baking powder (raising agent): 0.5 teaspoon
- Cocoa powder: 3 tablespoons
- Salt: pinch
3
In another bowl, beat the eggs, sugar, and vanilla. When the mixture is homogeneous, pour in the melted chocolate. Carefully start adding flour and the remaining chopped chocolate.
- Chicken egg: 2 pieces
- Sugar: 2 tablespoons
- Vanilla extract: 0.5 teaspoon
- Dark chocolate: 300 g
- Wheat flour: 0.7 glass
4
In a separate bowl, mix the dry ingredients: flour, baking soda, baking powder, salt, and cocoa powder. Use a whisk for better mixing.
- Wheat flour: 0.7 glass
- Baking soda reacted with acid: 0.5 teaspoon
- Baking powder (raising agent): 0.5 teaspoon
- Salt: pinch
- Cocoa powder: 3 tablespoons
5
Grease the baking tray with oil, line it with paper, and grease it again. Start 'pouring' the mixture and shaping the cookies.
- Butter: 4 tablespoons
6
Beat the peanut butter with powdered sugar. Place 1 teaspoon on each cookie.
- Peanut oil: 150 g
- Icing sugar: 90 g
7
Crush the cookies into fine crumbs. Slightly flatten the cookies and sprinkle with crumbs. Bake for 10-12 minutes. The cookies should not be dry; they should be slightly underbaked.
- Crackers: 1 glass
