Cookies

Peanut Butter & Chocolate Thumbprints with Sea Salt

Are you a fan of peanut butter? I am. I love peanut butter so much that, when I was a kid, I used to grab the jar and eat it with a spoon (I hope my mom is not reading this right now)! I bought two big tubs of peanut butter when they were on sale a couple of months ago. The best before date is approaching but there is still plenty left. To use them up quickly, I turned them into peanut butter cookies. This is another recipe I tried from The Art and Soul of Baking which I purchased last Christmas. Other recipes I’ve tried from this book all yielded satisfactory results. Like many other non-Asian recipes though, I had to reduce the sugar level to fit my Asian taste buds. The original recipe has the cookies filled with a peanut caramel sauce which is too sweet to my likings. So I switched to dark chocolate ganache instead and added some sea salt on top. When my daughter who is not a fan of peanut butter keeps asking for more, I know this recipe is definitely a keep.

I hope you will like it too =)

你喜歡吃花生醬嗎?EC十分喜歡!EC小時候甚至會拿着瓶子用匙羹挖着大口大口地吃。(希望媽媽沒有看到此文章吧!) 幾個月前見到大樽裝的花生醬減價便買了兩瓶回家,現在快到期了卻仍然吃不完。為了快些把它們消滅,EC便做了些花生醬曲奇。今次繼續嘗試The Art and Soul of Baking一書的食譜,書是聖誕節時買的,EC已試做了書中的幾個食譜,效果很令人滿意,但非亞洲人寫的食譜始終比較甜,EC要將糖量減低才能符合亞洲人口味。原食譜使用花生焦糖醬作餡料,怕甜的EC以黑朱古力醬(ganache)代替,並在曲奇上洒上海鹽。當不太愛吃花生醬的女兒嚷著要吃時,EC知道這是一個藉得收藏的食譜!

希望你們也喜歡!


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Peanut Butter & Chocolate Thumbprints with Sea Salt
海鹽花生醬朱古力曲奇

Makes 56 cookies
可做56塊曲奇

Ingredients

115 g unsalted butter, softened
45 g light brown sugar
45 g granulated sugar
1 large egg
1 tsp vanilla bean paste or extract
180 g smooth peanut butter
250 g all-purpose flour
1/2 tsp baking soda
1/4 tsp salt

Ganache Filling
60 g whipping cream
60 g dark chocolate, chopped
Sea salt, for sprinkling

材料

無鹽牛油 (放軟) 115克
黃糖 45克
細砂糖 45克
大蛋 1隻
雲尼拿漿或香油 1茶匙
幼滑花生醬 180克
中筋麵粉 250克
梳打粉 1/2茶匙
鹽 1/4茶匙

朱古力醬(Ganache)
淡忌廉 60克
黑朱古力(切碎) 60克
海鹽(洒面用) 適量

Directions 做法

Preheat oven to 350°F/180ºC. Line baking sheet with parchment paper or silicone baking mat.
焗爐預熱350ºF/180ºC,烤盤內放牛油紙或矽膠墊。

In a medium bowl, sift and combine the flour, baking soda and salt. Beat egg slightly in a small bowl. Set aside.
麵粉、梳打粉和鹽過篩放在在大碗內混合, 雞蛋放小碗打散備用。

In a separate mixing bowl and with an electric mixer or stand mixer fitted with the paddle attachment, beat butter until smooth. Add both sugars and continue to beat until light and fluffy,
將牛油放入另一鋼盆中用電動或座枱打蛋器打滑,加入糖一起打至鬆軟。

Add the egg and vanilla and beat until fully incorporated. Mix in the peanut butter. Stir in flour mixture in two batches and mix until just combined. Do not overmix.
加入蛋液和雲尼拿漿打至完全混合,加入花生醬打匀,麵粉類分兩次加入,拌至剛無粉粒便可,切勿過度攪拌。

Shape the dough into balls (about 12 g each) and place them on the prepared baking sheet. Make a depression in the center of each cookie with your thumb or the back of a measuring spoon. Bake for 12 to 14 minutes until the edges are firm and lightly golden brown on top. With the same measuring spoon, gently reinforce the depression in each cookie (the well will puff up during baking). Transfer cookies to a wire rack to cool completely before filling.
將麵糰搓成約12g一個的小圓球,排在烤盆上再用指頭或量匙背部在圓球中央壓下形成凹洞,入爐焗12至14分鐘至曲奇邊緣和表面呈微微金黃色後取出,用量匙背部重新在曲奇中央輕力壓下使凹洞加深(因為焗製過程會令凹洞膨脹),轉移到鐵架放涼後可加入餡料。

For the ganache filling, heat cream in the microwave to almost a boil. Place chopped chocolate in the hot cream and let sit for 2 minutes before stirring. Mix until smooth. When the ganache has cooled to room temperature, spoon it into each cookie. Sprinkle with sea salt, if using. Let cookies sit until ganache is set, about 15 to 20 minutes (depending on the weather).
朱古力醬做法:將淡忌廉用微波爐加熱至邊緣冒泡後取出,加入切碎朱古力靜置兩分鐘後攪拌至順滑,放涼至室溫後可用小匙將朱古力酱逐一倒進曲奇凹位,再洒上少量海鹽,待朱古力醬凝固後可食用,需時約十五至二十分鐘,視乎天氣。

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For irregular cracking patterns in the center of cookies, raise oven temperature to 375ºF/190ºC and bake 2 to 3 less.
想曲奇中央有不規則的裂紋效果可將爐溫調高至375ºF/190ºC,入爐時間則縮短兩三分鍾。

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If you want to republish this recipe, please link back to this post.
版權所有,如需引用,請註明出處

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https://www.facebook.com/ECBakes

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