Soft Peanut Butter Cookies 花生醬軟曲奇

The big bottle of peanut butter sitting in my pantry was going to expire soon. I turned it into cookies in order to use it up more quickly. These soft cookies are crisp around the edges, soft in the center and filled with some crunches of peanut. I made them slightly bigger than usual (34 g instead of 22 g) and didn’t flatten the dough during shaping. These thick cookies need a couple more minutes of baking time in order to be thoroughly baked. If you find them too soft after cooling, simply send them back to the preheated oven and bake for 5 more minutes.
家中大大樽的花生醬快要過期了,為了趕加使用便造了花生醬軟曲奇。這些曲奇邊緣是脆脆的,中央則帶點軟,內裡有粒粒的花生。這次曲奇麵糰每個約34克,比平時慣做的22克多,造型時也沒有刻意按扁麵糰。厚身的曲奇入爐時間要長些,否則中央最厚的地方會焗不透。若出爐放涼後才發現中央不熟透,只需放回已預熱焗爐多焗五分鐘便可。

For peanut butter cookies with added chocolate flavor, feel free to visit my other blog post, Peanut Butter and Chocolate Thumbprints with Sea Salt.
花生醬加朱古力組合的曲奇可參考海鹽花生醬朱古力曲奇


20180405_152303_HDR-01_wm.jpgSoft Peanut Butter Cookies
花生醬軟曲奇

Makes 16
16塊份量

Ingredients

180 g all purpose flour (I used organic unbleached all purpose flour)
1/2 tsp baking soda
1/4 tsp salt
115 g unsalted butter, softened
40 g light brown sugar
40 g granulated sugar (I used organic cane sugar)
1 large egg (about 50 g)
125 g crunchy peanut butter

材料

中筋麵粉(EC用有機無漂白麵粉) 180克
梳打粉 1/2茶匙
鹽 1/4茶匙
無鹽牛油(放軟) 115克
黃糖 40克
細砂糖(EC用有機蔗糖) 40克
大蛋 1隻(約50克)
粗粒花生醬 125克

Directions 做法

Preheat oven to 325ºF/160ºC. Line baking sheet with parchment paper. Combine and sift together the flour, baking soda and salt in a large bowl. Stir well then set aside.
焗爐預熱至325ºF/160ºC,烤盆上放牛油紙;麵粉、梳打粉和鹽混合過篩放在大碗內拌勻備用。

In the bowl of a stand mixer fitted with the paddle attachment (or with an electric mixer), beat butter and both sugars on medium speed until smooth and creamy. Scrape down the sides of the bowl with a spatula.
用座枱式攪拌機(使用攪拌槳配件)或電動打蛋器把牛油和兩種糖中速打至順滑,以膠刮清理盆邊。

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Beat egg slightly in a small bowl then add to the butter-sugar mixture in two additions. Beat well after each addition until fully incorporated.
雞蛋打散後分兩次加入,每次需打至蛋液完全被吸收。

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Beat in the peanut butter until well combined. Scrape down the sides of the bowl with a spatula.
加入花生醬打勻,以膠刮清理盆邊。

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At low speed, add flour mixture in three batches and mix until just combined. Do not overmix.
粉類分三次加入,低速拌至剛無粉粒即可,切勿過度攪拌。

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Drop heaping tablespoonfuls of dough, about 34 g each, onto the baking sheet. To make the classic peanut butter cookies, roll dough into balls then flatten each with a fork in a criss-cross pattern. If the dough is too soft, refrigerate for 30 minutes until firm enough for rolling. The cookies will spread in the oven so make sure to leave enough space in between them. I bake 8 cookies per sheet
用湯匙取約34克麵糰,以另一湯匙挖出排放在烤盆上,若要做成經典花生醬曲奇的模樣可把麵糰搓成圓球再用叉壓扁,若麵糰過軟可先冷藏30分鐘至硬才滾圓,麵糰入爐後會向外擴展,因此麵糰間要互留空間,EC每盆焗8塊。

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Bake for 18 to 20 minutes or until the cookies turn golden around the edges. For crunchier cookies, switch off oven and leave cookies in oven for 5 minutes. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool.
放入焗爐焗18-20分鐘至曲奇邊緣轉金黃,若要鬆脆口感可關掉電源讓曲奇在焗爐內留5分鐘才取出,取出後在烤盆上待5分鐘才轉放鋼架放涼。

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