Melt-in-your=mouth Peanut Butter Cookies 入口即化花生酱饼干 ~

溶在口里的Peanut Butter Cookies with 70% dark chocolate Chip / Kaya  =) 

因为刚才有姐妹问起花生酱饼干的食谱,

才想起我也有做过这款饼干.

而且入口即化的口感到现在还记得呢。。

这照片已经是2011 January 两年前的作品了，

原本是做给超爱花生饼的五妹妹，

结果，因为第一次做我做的份量也不多，

来不及带回去就统统进了我们的肚子。。。

食谱来自Sugar Everything Nice ，

当时我也就把部分的巧克力粒换成了70%的Dark Chocolate ~

也把部分的Filling 换成了Store Bought Kaya ..

结果Chocolate Chip 的好吃，

就是Kaya的味道不够突出！

也许是因为花生酱的味道太浓郁了盖住了Kaya的美味呢。。。

Recipe From ：Sugar Everything Nice

Peanut Butter Cookies

Ingredients:

1 1/4 cups plain flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
113g unsalted butter, softened
1 cup chunky peanut butter (you can use smooth if you want)
1/2 cup loosely packed brown sugar
1 egg
1 Tbsp milk
1 tsp vanilla extract
3/4 cup chocolate chips
Coarse sea salt for sprinkling on top of the cookies

Method:

1) Preheat oven to 350 degrees. In a large bowl, sift flour, baking soda, baking powder and the salt. Set aside.

2) In another bowl, beat in the butter and brown sugar until light and fluffy. Then add in the the peanut butter and beat until smooth. Add egg and mix well. Then add the milk and the vanilla.

3) Slowly add the dry mixture into the batter in 2 or 3 additions. Beat until just mixed thoroughly (do not overbeat).

4) Gently fold in the chocolate chips. Drop by rounded teaspoonfuls of the cookie dough onto baking sheet lined with parchment. Leave about 1 inch between each cookie. Using a fork, lightly indent with a criss cross pattern. Sprinkle some coarse sea salt on top of each cookie.

5) Bake in pre-heated oven of 180C for about 10 to 12 minutes. Do not overbake. Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

 烤烤烤~

这是用Semi- sweet mini Chocolate chip 的Look , 

Kaya 的部分也许太少了？