How to make the perfect peanut butter cookie? Tell me about the classic recipe for the perfect peanu

50 grams of butter.

90 grams of flour.

1 egg. 20 grams of caster sugar.

20 grams of brown sugar.

60 grams of cooked peanut kernels.

Baking soda 1 5 teaspoons.

120 grams of peanut butter.

Method: Add white sugar and brown sugar to the butter and beat it with a whisk until it is fluffy. Add the beaten eggs in two portions and continue to beat.

Add the peanut butter. Continue to blend until fluffy and silky.

Sift in the flour and add 1 5 teaspoons of baking soda (be sure to control the amount, you can twist a little bit by hand to put it in, if you put too many cookies it will be bitter).

Stir from bottom to top, add chopped peanuts and continue to stir.

Stir well to evenly distribute the peanut kernels (the peanut kernels can be lightly chopped, not completely smashed into powder).

Knead into evenly sized balls, gently press with the palm of your hand, and press into a small cake shape (not too flat).

The oven is 160 degrees, about 15-20 minutes, the temperature of each oven will be a little different, it is best to start watching for 15 minutes, do not test the paste.

Perfect Peanut Butter Biscuits are a delicacy made with peanut butter and eggs as the main ingredients.

Chinese name perfect peanut butter biscuits, the main raw materials peanut butter 260 grams, sugar, 200 grams, 1 egg, whether it contains preservatives, whether the main nutrients protein.

Directory. 1 Materials:

Material: Voice.

260 grams of peanut butter, 200 grams of sugar, 1 egg.

Preparation: Voice.

1.Preheat the oven to 180 degrees.

2.Mix the ingredients together and scoop out scoops with a teaspoon and place them onto a baking sheet. Bake for 8 minutes. Then cool.

This recipe doesn't make a lot, so you can use double the amount as much as you like.

Thick, delicious, peanut and strong, eat these with milk! Not bad.

Materials:

260 grams of peanut butter, 200 grams of sugar, 1 egg.

Method

1.Preheat the oven to 180 degrees.

2.Mix the ingredients together and scoop out scoops with a teaspoon and place them onto a baking sheet. Bake for 8 minutes. Then cool. You can't make a lot of this recipe, so you can double the amount if you like.

Ingredients (1 for 3 servings) -

Peanut butter to taste.

100 grams of flour.

1 egg.

Seasoning - Baking powder to taste.

Tips -1, because we add baking powder when making, the dough will expand after preheating, so when squeezing the small round ball, you need to vacate the corresponding distance between the small round ball and the small round ball so that the small round cake will not collide with other small round cakes when expanding.

2. In the selection of ingredients, the ingredients we choose are relatively simple, for friends who particularly like other ingredients, you can choose to add other ingredients to make, not only to increase the taste, but also to increase nutrition.

Peanut butter biscuit recipe -

1. Preheat the oven to 350 degrees, then spread a layer of baking paper on the baking sheet, prepare a large bowl, beat an egg, add 100g of flour, add a spoonful of peanut butter, a spoonful of baking powder, stir well with a spatula, until the flour becomes a smooth and streaked without powdery particles.

2. Then put the dough into the piping bag, squeeze out small round balls in the baking tray with the piping bag, and the spacing of each small round ball is about 4-5cm, and press each small round ball into a cake shape.

3After pressing the ballcake, push the baking tray into the oven preheated to 350 degrees, bake for 10-15 minutes, when you see that the center of the biscuit is still a little soft, you can take it out, put it in a sealed container after cooling, and you can put it at home for later use.

Once the cream is softened at room temperature, add granulated sugar and yellow sugar and beat with a whisk until fluffy. This portion is not very large, it is easier to operate with an electric whisk, and it is faster to use a blender to make a few more servings. One serving makes about 16-20 tablets.

The egg mixture is added to the cream in separate portions. Add the peanut butter and mix well with the cream. Sift in flour and baking soda and mix well, put peanuts into a plastic bag and use a rolling pin to beat into fine granules, do not beat too finely.

Then add to the batter and mix well. Roll the dough into small balls, flatten and bake at 350°F for about 20-25 minutes.

Ingredients. Low powder 100 grams.

35 grams of peanut butter.

50 grams of powdered sugar, 65 grams of butter.

10 grams of eggs.

Peanut butter biscuits are made in steps.

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1.After the butter is softened, mix with powdered sugar and beat with a whisk until the color becomes slightly lighter and the volume is bulky.

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2.Pour the beaten eggs into the beaten butter.

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3.Continue beating with a whisk until the butter and egg are completely fused and fluffy and light.

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4.Pour peanut butter into the butter.

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5.Beat with a whisk so that the peanut butter and butter are thoroughly combined.

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6.Pour the flour into the mixed peanut butter.

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7.Stir gently with a rubber spatula to form a uniform cookie batter and grab into a ball.

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8.Pour the batter onto a cutting board and knead it into long strips with a diameter of about 100 by hand. Place the strips in the freezer compartment of the refrigerator (the layer where the ice is frozen) and freeze for more than a few hours until the strips become firm.

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9.Cut the frozen strips into small round slices with a knife.

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10.Arrange the discs on a baking sheet with a space between each disc, then place the pan in a preheated 180 degree oven to bake.

1. When rolling the batter into long strips, if the batter is moist and sticky, you can put the batter in the refrigerator for a while, which will become easier to operate. But be careful not to refrigerate for too long, making the batter too hard.

2. Peanut butter can be bought in general supermarkets, there are granular or smooth types, choose according to your preferences. Personally, I recommend choosing a granular type, which contains crushed peanuts to make biscuits with a better taste.

3. This biscuit will have a certain expansion when baking, so you need to leave some gaps between each biscuit, don't put it too densely, to prevent it from sticking together.

100 grams of butter, 100 grams of caster sugar, 1 egg, 220 grams of smooth peanut butter, 200 grams of cake flour, 80 grams of cooked peanuts.

1.100g butter cut into small pieces and softened at room temperature.

2.Add 100 grams of caster sugar and beat the butter at a faster speed until it is swollen and slightly whitish.

3.Add the egg mixture in three portions and continue beating until the butter is combined with the egg mixture.

4.Add 220g of smooth peanut butter and continue whipping until well combined.

5.Sift in 200g of cake flour and stir with a silicone spatula until there is no dry powder.

6.Add 80 grams of chopped cooked peanuts, and then you can start kneading the dough by kneading the crushed cooked peanuts into the dough.

At this point, the cookie dough is ready, take a small piece of dough and put it in the palm of your hand to roll it round, and then press it into a small round cake, and you can bake. However, this time I used a cookie box to help with the shaping, so please continue with the steps below.

7.Cut the plastic bag, line it on the inside of the biscuit box, fill the box with biscuit dough, arrange the surface evenly, and put it in the refrigerator to freeze for about an hour.

8.Remove the cookie dough and slice it.

PS: The thickness of the slice is about, a piece of dough can be cut into about 30 pieces, the taste of this peanut butter biscuit is characterized by crispy, and it is better to cut a little thicker.

9.Set the upper and lower tubes of the oven to 150 degrees, line the baking paper in the baking pan, and arrange the biscuits in the baking tray one by one. After the oven is preheated, send the baking tray into the oven, put it in the middle layer, bake for about 8 minutes, reduce the temperature of the lower tube to 120, and continue to bake for about 8 minutes.

Brief introduction. Thick, delicious, peanut and strong. To eat these you will need to drink a lot of milk!

Materials:260 grams of peanut butter, 200 grams of sugar, 1 egg.

Method1.Preheat the oven to 180 degrees.

2.Mix the ingredients together and scoop out scoops with a teaspoon and place them onto a baking sheet. Bake for 8 minutes. Then cool. You can't make a lot of this recipe, so you can double the amount if you like.

Materials:

260 grams of peanut butter, 200 grams of sugar, 1 egg.

Method

1.Preheat the oven to 180 degrees.

2.Mix the ingredients together and scoop out scoops with a teaspoon and place them onto a baking sheet. Bake for 8 minutes. Then cool. You can't make a lot of this recipe, so you can double the amount if you like.

Peanut biscuits, still the same taste.

Materials:150 grams of cake flour, 75 grams of baking soda, 75 grams of unsalted cream, 60 grams of caster sugar, 50 grams of peanut butter, 1 egg and 1 gram of salt.

MethodLet the cream soften at room temperature, add sugar and beat until the cream turns light yellow. Gradually add the egg mixture, continuing to beat well. Add peanut butter (peanut butter with granules) and mix well. Sift in cake flour, baking soda, salt and mix well.

Once the ingredients are mixed, divide into 10 grams into small balls. Use a fork to press the pattern on the surface of the small ball.

Preheat the oven at 170 degrees C and bake for 18-20 minutes. Once baked, place the cookies on a rack to cool.

Freshly baked cookies will be softer and crispy when cooled. Finish!

Method1. Fry the chopped peanuts until crispy, let cool and set aside;

2. Put the butter at room temperature in advance to soften until you feel soft when you press the butter with your hands. Cut the butter into small pieces, put it in a container, stir with a whisk, add the sugar in parts, beat the butter until it is white and expands in volume;

3. Add peanut butter and beat well;

4. Beat the eggs well, add them to the butter in batches, and beat well;

5. Mix whole wheat flour, corn starch and salt through a sieve, cut and mix evenly with a rubber knife;

6. Add chopped peanuts and mix well;

7. Divide the dough into balls the size of ping-pong balls;

8. Cross press twice on the dough with a fork;

9. Preheat the oven to 180 degrees, put it in the upper layer of the oven, bake for about 15-20 minutes, and color the edges of the biscuits.

Materials:200 grams of plain flour, 150 grams of peanut butter, 50 grams of peanut oil, 80 grams of caster sugar.

2. Add caster sugar and mix well.

3. Add flour (but not sieve), knead well into a dough (no need to refrigerate) 4. Roll out the dough into a dough cake about thick, and cut out the pattern with a biscuit die.

5. Preheat the oven to 170 degrees and bake for 20 minutes (please adjust the temperature and time according to your own oven).

MethodLet the cream soften at room temperature, add sugar and beat until the cream turns light yellow. Gradually add the egg mixture, continuing to beat well. Add peanut butter (peanut butter with granules) and mix well. Sift in cake flour, baking soda, salt and mix well.

Once the ingredients are mixed, divide into 10 grams into small balls. Use a fork to press the pattern on the surface of the small ball.

Preheat the oven at 170 degrees C and bake for 18-20 minutes. Once baked, place the cookies on a rack to cool.

Freshly baked cookies will be softer and crispy when cooled. Finish!

Ingredients: 1 cup of peanut butter, about 150ml, 1 cup of sugar, 1 cup of butter, 2 cups of flour, 1 egg, 1 spoon of baking powder, a pinch of salt.

Method 1: Preheat the oven to 350 degrees Celsius.

2. Add baking powder and salt to the flour, stir well, and stand still.

3. Mix the softened butter, peanut butter and sugar and beat with a blender. Be sure to beat to the point where it looks silky (I beat it with a blender for about three minutes).

4. Mix steps 2 and 3, stir well and let stand for a while.

5. Spread a thin layer of olive oil or butter on a baking sheet, knead the dough into a ball and put it on top, and flatten it with a fork. The dough is separated by about two centimeters.

6. After 10 minutes, take it out of the oven and let it dry.

Tip: Be sure to mix butter, peanut butter and sugar well and whip well, otherwise it will feel dead when you make it. It is recommended that friends who like to make snacks buy a blender, which is very convenient and practical.

The material is low: 200 grams.

130 grams of coarse peanut butter.

Vegetable oil 80 grams.

Icing sugar 60 grams.

To prepare the small cookies with salt peanut butter.

Stir well with peanut butter and vegetable oil, add powdered sugar and salt (a little finger twist is enough), stir well, sift into low flour, and form a dough.

Roll the balls into a baking sheet, flatten with a fork (it is better to press the fork with a little water) and preheat the oven, medium, 160 degrees, 10-15 minutes.

Ingredients. 200 grams of peanut kernels.

Accessories. A pinch of honey A pinch of salt.

1 2 cans of condensed milk.

Mellow handmade peanut butter preparation steps.

1.Place the peanuts in the oven and roast at 150°C for about 10-15 minutes.

2.Roast the kernels of cooked peanuts and peel off the red coat for later use.

3.Place the peanut kernels in a food processor.

4.It can be beaten into very fine small granules.

5.Place the cracked peanuts in a bowl.

6.Pour in a small amount of condensed milk gradually.

7.Stir constantly with a spoon in one direction.

8.Then add the appropriate amount of honey and salt.

Tips: 1.If you prefer plain peanut butter, you can replace condensed milk and honey with boiled peanut oil in a ratio of about 2:1

2.If you like salty or spicy peanut butter, you can choose to use commercially available salty or spicy peanut kernels in a food processor, and replace condensed milk and honey with cooked peanut oil in a ratio of 2:1

3.If you don't have a food processor, use a rolling pin to finely grind the cooked peanuts into fine pieces and do the same.

4.Remember to add a little salt when stirring peanut butter, which can make the peanut butter sweet but not greasy, and have a unique flavor.

5.The finished Hua Qing Tsai raw sauce should be sealed in a sterilized glass bottle, stored in the refrigerator compartment, and consumed within a week.