Peanut Butter Cookies 花生醬曲奇
What else you like to use with peanut butter besides spreading on bread? I love to add it in my milkshake, or just eat it as it is 😛 Of course, it is easy to use it to make cookies too. Before I shared the recipe of 3-ingredient peanut butter cookies, they are simple and delicious.
This time, also peanut butter cookies but with more butter in it 😉 with sugar coat on top, they are sooooo YUMMY! Super easy to make and I am sure peanut butter lover will love it!
香濃的花生醬，除了用來塗麵包外，也可以用來做曲奇喔！之前跟大家分享了3種材料的花生醬曲奇，大受歡迎，個個都讚好。這次做這個加了多點牛油，更香濃好味！
材料和做法都很簡單，充滿牛油香，喜歡花生醬的你，一定要試試！
Cream the butter and peanut butter, then add in sugar and mix well.
Add in egg, then sift in flour, salt, baking powder and baking soda, mix until well combined. Chill the dough in fridge for an hour.
Take out about 2 tablespoons dough, roll into balls and coat with sugar. Place it on lined baking sheets, pop in preheated 180C oven, bake for 13-15 minutes. Enjoy!
用電動打蛋器打發牛油和花生醬，然後加入糖，拌勻.
下雞蛋，再篩入麵粉、鹽、泡打粉和梳打粉，拌勻. 將麵糰放入雪櫃，冷凍1個小時.
拿出一份麵糰 (大約兩湯匙份量），搓圓，再沾上白砂糖。放在鋪有烘焙紙的焗盤上，放入已預熱180度C焗爐，焗約13-15分鐘即可！
- 120 g unsalted butter
- 240 g peanut butter
- 70 g brown sugar / castor sugar
- 1 egg
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 150 g all-purpose flour
- 120 克 無鹽牛油
- 240 克 花生醬
- 70 克 紅糖／白砂糖
- 1 隻 雞蛋
- 1/2 茶匙 泡打粉
- 3/4 茶匙 梳打粉
- 1/4 茶匙 鹽
- 150 克 中筋麵粉
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Cream the butter and peanut butter, then add in sugar and mix well.
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Add in egg, then sift in flour, salt, baking powder and baking soda, mix until well combined. Chill the dough in fridge for an hour.
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Take out about 2 tablespoons dough, roll into balls and coat with sugar. Place it on lined baking sheets, pop in preheated 180C oven, bake for 13-15 minutes. Enjoy!
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