Peanut Butter Cookies (Peanut Butter Cookies)

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250 g flour 
1 teaspoon baking powder 
1 / 2 teaspoon baking soda 
1 / 4 teaspoon salt 
125 g margarine, warm room 
125 g peanut butter, warm room 
per 100 g of brown and white sugar 
2 kilo. Eggs 
50 g coarsely chopped peanuts (optional) 


Preheat the oven to 175 degrees. Flour, baking powder and baking soda into a bowl and mix in salt. Set aside. Peanut butter, fat and total sugar in another bowl until fluffy with an electric mixer on medium speed. Add the eggs individually and mix well each time. Add the flour mixture and stir well, maybe mix in chopped peanuts. Shape the dough with your hands or a spoon to 2-3 cm in size balls and place them at a distance of 4-5 cm on a sheet lined with parchment paper. Each ball and flatten with a fork twice, creating a checkerboard pattern and the cookies are just over 0.5 cm thick. In the middle of oven 10-12 minutes until golden brown, allow to cool on a wire rack.

Triple Chocolate Brownies (3x chocolate brownies)

125 g dark chocolate 
75 g butter 
2 eggs 
150 g sugar, pinch of salt 
1 package vanilla sugar 
2 drops almond extract 
125 g flour 
1 teaspoon baking powder 
75 g coarsely chopped white chocolate 
100 g milk chocolate 
some chopped almonds


A square cake tin of 20 by 20 centimeters, or a small spring form of 22 or 24 centimeters in diameter ausfetten. Preheat oven to 180 degrees (convection oven 160 degrees) Preheat. Bittersweet chocolate with the butter over low heat melt in a saucepan. Eggs with salt, sugar, almond extract and vanilla sugar until fluffy, stir in the chocolate butter briefly. Fold in flour, baking powder and chopped white chocolate. Pour batter into pan and leave about 30 minutes. Brush with melted whole milk chocolate coating and decorate with almonds. After cooling, cut into small squares (3 by 3 cm).

Cream Cheese Brownies

Cheese cream mixture: 100 g cream cheese, room warm 
2 tablespoons butter, room warm 
1 tablespoon sugar 
1 egg, lightly beaten 
1 tablespoon cornstarch, a little vanilla sugar 
Brownie mix: 100 g dark chocolate 
75 g butter 
2 eggs, vanilla sugar ewe 
125 g sugar 
1 / 4 teaspoon salt 
125 g flour 
50 g chopped pecan or walnuts


Preheat the oven to 170 degrees. A round baking dish with a diameter of 22 cm or a square of 20 by 20 centimeters grease. Beat cream cheese mixture for the cream cheese and butter in a bowl until fluffy with an electric hand mixer, add the sugar and stir until smooth. Stir in egg, cornstarch and vanilla, mix well and set aside. For the brownie mixture melt chocolate and butter in a large saucepan over low heat or in a water bath. Stir until smooth and set aside and let cool slightly. Eggs with sugar, salt and vanilla sugar until fluffy. Then stir in the cooled chocolate butter. Add flour and nuts and stir quickly, do not beat too long. 
Defer half of the brownie mix and fill the rest of the dough into the mold. Emphasize the cheese mixture over the brownie cream mixture, then the remaining chocolate mixture. If you drag a fork through the dough spiral, created the marble effect. Put the dough on the middle rack 35 minutes, until it is firmly in the middle, but is still moist. Cool completely before cutting can. Split into small squares.


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