Easter is coming soon, and like every year, chocolate will be in the spotlight everywhere. Discover our incredible peanut butter cookie recipe! Impossible to resist...
Ingredients
Melting Heart Inserts
- 150 g Easter Man spread
Cookie dough
- 125 g of soft butter
- 110 g of brown or blond vergeoise. Alternatively, brown sugar
- 50 g of sugar
- 55 g whole eggs (1 “large” egg = 55 g)
- 225 g of flour
- 3 g of baking powder
- 4 g liquid vanilla extract (about 1 teaspoon)
- 1 g fine salt
- 180g of peanuts
- fleur de sel for finishing
The recipe
Spreadable paste inserts
- Using a piping bag (or tablespoon), fill 11 half-sphere cavities in the silicone molds with the spread. Place the mold in the freezer until the spread freezes completely.
- Using a piping bag (or tablespoon), fill 11 half-sphere cavities in the silicone molds with the spread. Place the mold in the freezer until the spread freezes completely.
Cookie dough
- Mix together the flour, salt and baking powder in a small bowl.
- To book.
- Roughly chop the peanuts with a knife. You shouldn't try to have regular-sized pieces. Set aside.
- In the bowl of a food processor fitted with the paddle attachment (or in a large bowl), place the softened butter at room temperature, along with the brown sugar and sugar. Mix with the food processor at low speed (or with a spatula). You should obtain a creamy texture.
- Butter and sugar mix
- Add the egg and liquid vanilla extract. Mix again. It is important to scrape the mixer bowl well between each step.
- Mixture of butter, sugar, egg, vanilla
- Add the mixed powders together. Mix with a food processor or spatula. Stop when a few traces of flour remain.
- Mix and add flour
- Add the previously chopped peanuts. Mix again just long enough to evenly incorporate the peanuts into the dough.
- Cover the cookie dough with plastic wrap and place it in the refrigerator overnight. This will allow the dough to develop all its flavors.
- The next day, remove the dough from the refrigerator and let it warm up a little before forming balls with 70g of cookie dough and a spread insert in the middle of each cookie ball. Place the dough balls on a baking sheet lined with parchment paper. Once all the balls are formed, flatten them slightly with the palm of your hand.
- Place the cookie sheet in the freezer. Allow 1 to 2 hours for the dough balls to completely freeze. You can then either bake the cookies or store the dough balls in an airtight freezer bag for up to 1 month.
- To bake, preheat the oven to 205°C. Place the completely frozen cookie dough balls on a baking sheet lined with parchment paper or a silicone mat. Space the dough balls well apart. For a 40x30 cm baking sheet, you can use up to 8 cookies per sheet.
Option : you can bake the cookies inside a 7.5 cm diameter circle, which you should remember to grease well to prevent the dough from sticking to the circle.
*Bake for 12-14 minutes depending on the oven. They are cooked when the edges are nicely browned and the center looks slightly undercooked. Leave the cookies on the still-warm baking sheet for 1 minute after removing from the oven and sprinkle the cookies with a pinch of fleur de sel. Then slide the parchment paper or silicone mat onto a wire rack to cool them faster (or directly onto the work surface). Let them cool.
Notes
Baked cookies can be stored for 24-48 hours in an airtight container. Cookie balls
Frozen raw foods can be stored for 1 month in the freezer in a bag without any problem.
Freeze tightly closed. It is possible to make even larger cookie balls.
In this case, extend the cooking time.
Baked cookies can be stored for 24-48 hours in an airtight container. Cookie balls
Frozen raw foods can be stored for 1 month in the freezer in a bag without any problem.
Freeze tightly closed. It is possible to make even larger cookie balls.
In this case, extend the cooking time.
Ready to succumb to our delicious cookies? Grab your spoons... Go!
