Chocolate peanut butter filled cookies. Last year I forgot to sign up for the Great Food Blogger Cookie Swap. I completely missed the registration deadline! I was so angry. But I would not let that happen again. As I said in previous publications, cookies are usually not my strong point. You just do not come as I want, but this one? I think they are certainly the best cookies I have ever made.
I really wanted to bake the new stuffed chocolate chips from Nestlé, so I finally bought a few bags of sandwiches filled with peanut butter and decided that this was the perfect opportunity to use them. You know, after I had eaten like half a bag.
There is also peanut butter in the real cookie dough and scattered over it. The first time I made these cookies, I did not think, and I sent them through the mail before I took pictures, so I made them again and decided to throw the drizzle and a few extra pieces of peanut butter.
I just could not stop the PB! So, for Jenni, Melissa and Meghan, I hope you enjoy the cookies and that you've made it in one piece. There was some confusion with my registration form and I somehow ended up with SIX boxes of cookies. In addition, to my own cookies and some cookies, I have received cookies for these insomnia biscuits.
The good thing about all the cookies I have is that they were completely different. Everyone was so great, and they mixed or not, I'm so glad I've received them all! They were delicious and I had to share them with everyone they could not eat. Thanks to everyone of you!
1. Put two baking sheets with baking paper.
2. Mix the flour, baking powder, cocoa powder, tartar and salt in a bowl and mix.
3. At the head of a standing hand blender or in a large bowl with an electric hand blender, beat the butter at medium speed until smooth and creamy.
Add the peanut butter, sugar and brown sugar. Mixed to combine and airy. Add vanilla and eggs and mix well.
4. Add half of the flour mixture and mix until it is absorbed. Repeat with the second half of the flower. Add the chocolate pieces filled with peanut butter.
5. Cover the cookie dough and put it in the refrigerator for about half an hour. Preheat the oven to 350 degrees. Place the cookie dough in balls and place in approx. 2.5 cm large baking trays. Bake 11 to 12 minutes. Allow the cookies to cool for 5-10 minutes and repeat this process with the rest of the cookie dough.
6. If desired, you can also add snacks with peanut butter and sprinkle the cookies with pieces of melted peanut butter after they have cooled down. Betkake recipe. Please do not use my photos without permission. If you want to republish this recipe, rewrite the recipe in your own words or reconnect it to this publication for the recipe.
For that reason I added 1 tablespoon of coconut oil and an extra egg because I still could not keep it. They came out incredibly! Next time I will make sure that I do not get the "thick" bacon, so it crumbles better and tastes saltier. I can also try this with almond butter, because vegetables, sometimes cause abdominal pain.
Thanks for the great alternative recipe! Do you wonder if I can use erythritol? Any idea of how much! The cookies are delicious! He left the bacon and added 1/4 t. The pink salt from the Himalayas uses the natural peanut butter from Smucker and the organic sweetener from Pyure (like Swerve, but much less expensive) and divided into 16 cookies instead of 12.
It has been just simpler and the size was more consistent. I also had to add another egg because my peanut butter was pretty dry. I baked the cookies as prescribed and although they seemed to cook very little at the end of the 10 minutes, I still took them out of the oven. Their notes said cookies would be confirmed again after cooling, which was perfect!