Ingredients
-
1/2 cup
smooth
peanut butter
-
1/2 cup
icing sugar
-
1
egg yolk
-
28 to 30
mini gold foil
liners
-
400 g
finely chopped dark or milk
chocolate
Instructions
- POSITION rack in centre of oven, then preheat to 350F. Line a large baking sheet with parchment paper.
- STIR peanut butter with sugar and egg yolk in a large bowl until smooth.
- SCOOP 1 tsp portions and roll each into a ball. Arrange, 1 in. apart, on prepared sheet. Bake until tops are just cracked, 9 to 10 min. Let cookies rest on baking sheet for 5 min, then transfer to a rack to cool completely.
- ARRANGE mini gold foil liners on a large baking sheet. Temper chocolate.
- SCOOP 1 tsp melted chocolate into each liner. Press
1 cookie, flat side down,
into each cup, pushing
some of the chocolate up the side. Scoop another 1 tsp melted chocolate to cover cookie. Let stand until chocolate is firm, about 30 min.
Weekend Baking: Peanut Butter Cookies
Nutrition (per serving)
- Calories
- 113,
- Protein
- 2 g,
- Carbohydrates
- 10 g,
- Fat
- 8 g,
- Fibre
- 1 g,
- Sodium
- 20 mg.
Kitchen Tip: If you can’t find gold foil liners, use mini paper liners and peel off liners when chocolate is firm. If you’re allergic to peanuts, substitute tahini for peanut butter.
Kitchen Tip: Store in a covered container up to 2 weeks,
or freeze up to 1 month.
