Monday, September 26, 2011
peanut butter chocolate cookies
You will need:
2 cups of plain flour
2 tsp of baking powder
1 cup of raw sugar
1/3 cup of soy milk
1/3 cup of nutellex
1 tsp of vanilla essence
3/4 cup of peanut butter (crunchy or smooth)
Preheat oven to 180C
Cream sugar, butter, peanut butter, soy milk and vanilla essence with a beater until well combined (about 3 minutes)
fold in flour and baking powder until just combined - do not overwork
Roll out dough into small balls and place onto a greased baking tray
with a fork gently push down and slightly flatten the dough balls.
cook in oven for 10-15 minutes or until slightly going golden, then remove from the oven and let sit for a few minutes before transferring to a cooling rack.
The cookies WILL still feel extremely soft when you take them out of the oven, but will harden as they cool down. Do not make the mistake of thinking they are not ready and putting them back in the oven.
optional chocolate topping
1/2 cup of tempered chocolate
hard plastic piping bag
when cookies have cooled pipe zig-zag pattern with tempered chocolate onto cookies and place in fridge to set.