Soft Peanut Butter Cookies
Lo que mejor se hacer. Soft & Chewy Peanut Butter Cookies + Almost vegan, inspired by @ohladycakes -@mjnoboa
2 tablespoons butter (vegan option: coconut oil)
1/4 cup milk (vegan option: almond milk)
3/4 cup brown sugar
1 cup peanut butter
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups flour
1/2 cup of Guangala Milk Chocolate (vegan option: Chocolate 65% Guangala)
In a small pot at medium temperature, combine the butter along with the milk until just before it reaches a boil.
Remove from heat and pour into medium bowl. Add the brown sugar and peanut butter and combine with a hand beater until a homogeneous mixture is formed.
Then add the flour, salt and baking powder and mix with the help of a wooden spoon or spatula.
Refrigerate the dough for at least half an hour in the same container.
Preheat the oven to 350˚F (180˚C).
Meanwhile grease a baking tin or cover it with parchment paper.
Remove dough from the refrigerator and form balls the size of a ping pong ball and place in the baking tin.
Make a criss cross using a fork.
Bake for 15 minutes and when removing from the oven put a piece of chocolate on each cookie (either Milk Chocolate or 65%). You can also put sea salt on top of each cookie.