ANNA che PASTRY
Soft Peanut Butter Cookies
Ingredient
WeightVolume
- Unsalted butterWeight:120 gVolume:1/2 cup
- Peanut butterWeight:130 gVolume:1/2 cup
- SugarWeight:190 gVolume:1 cup
- EggWeight:50 gVolume:1 pc
- Wheat flourWeight:180 gVolume:1 1/3 cups
- Baking powderWeight:2 gVolume:1/2 tsp
- SaltWeight:3 gVolume:1/2 tsp
Allergens
- Gluten
- Eggs
- Peanuts
- Milk
Calculated from the ingredients. Always check the packaging: ingredients vary between brands, and products may contain traces of allergens.
METHOD
Creaming
Mix 120 g of butter, 130 g of peanut butter, 190 g of sugar and the egg. Beat well.
Dry Ingredients
Add ½ tsp of baking powder and ½ tsp of salt to 180 g of flour. Sift into the mixture.
Chilling the Dough
Combine all the ingredients and refrigerate for 30 minutes.
Shaping
Form balls and place them on a baking sheet.
Fork Pattern
Flatten them with a flat-bottomed glass and make a pattern with a fork.
Baking
Bake in a preheated oven at 180°C (350°F) for 8–10 minutes.
Total Metrics
Total weight:675 g
Total Macros
3088Kcal
58Proteins
169Fats
354Carbs
Average Macros per 100g
457Kcal
9Proteins
25Fats
52Carbs
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