Peanut Butter Chocolate Thumbprint Cookies – keto, sugar free, gluten free
These tasty Keto Peanut Butter Chocolate Thumbprint Cookies are an easy, moist and delicious cookie, that combines a classic sugar free peanut butter cookie and a spoonful of either sugar free white chocolate or sugar free regular chocolate. These keto gluten free cookies are perfect as a holiday treat or a snack whenever you are craving a not too sweet, but full of flavor, cookie. This Keto Peanut Butter Chocolate Thumbprint cookies video is a step by step “how to” demonstration, with instructions on how to freeze and thaw the cookies. Make plenty to have ready whenever you want an easy, low carb, Banting, sugar free, gluten free cookie. Enjoy!
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BAKING SCIENCE ????????????how does different temperatures of butter effect your cookies?
Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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Making Crumbl Cookies At Home | But Better
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Full Written Recipe:
Chocolate Peanut Butter Cookies Recipe | The Sweetest Journey
This week we are making decadent chocolate peanut butter cookies to accompany a warm cup of coffee. ????
Ingredients:
1-2/3 Cups All Purpose Flour (233g)
2/3 Cup Unsweetened Cocoa Powder (93g)
1/2 Teaspoon Baking Powder (2.5g)
1/4 Teaspoon Salt (1.5g)
1/2 Cup Butter or Margarine, Softened (100g)
1 Cup Packed Brown Sugar (213g)
3/4 Cup Peanut Butter, Creamy (190g)
2 Eggs
1 Teaspoon Vanilla Extract (5ml)
Directions:
1. In one bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside. In another bowl, cream together the butter and brown sugar until light. Add the peanut butter and mix well. Beat in one egg at a time, mixing until well combined after each. Beat in the vanilla.
2. Gradually add the dry ingredients to the creamed mixture, mixing well after each addition.
3. Line baking sheets with parchment paper. Roll the dough to form 1.5 inch balls and place 2 inches apart on the baking sheets. Flatten each ball to about 1/4 inch thickness. Bake in a preheated oven at 350°F for 12 minutes. Let cookies cool on baking sheets 5 to 10 minutes. Then remove to wire racks and cool completely.
| Makes about 3 dozen cookies.
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Double Chocolate Thumbprint Cookies
Ever wondered how to make the perfect chocolate cookie? These double chocolate cookies are super easy and use minimal ingredients to make the cutest-ever sweet treats! This is the ULTIMATE thumbprint cookie recipe - and it's so easy that the kids bake along too! Let's get snacking!
Double Chocolate Thumbprint Cookies
Makes 30
Hands-on time: 20-25 minutes
Hands-off time: 20 minutes
INGREDIENTS
405g NESTLÉ Aero For Baking Chocolate, broken into cubes
30g margarine
12⁄3 cup cake flour
1⁄2 tsp baking powder
1⁄2 tsp salt
2 large eggs
1⁄4 cup castor sugar
1 tsp vanilla essence
METHOD
1. Preheat the oven to 180°C and line a large baking tray with baking paper.
2. In the microwave, melt 225g of the NESTLÉ Aero For Baking Chocolate with the margarine.
3. Sieve the flour, baking powder and salt into a large bowl.
4. Beat the eggs, castor sugar and vanilla essence for 2-3 minutes until light and fluffy. Fold into the
melted chocolate mixture. Fold the flour mixture in until just combined to form a dough.
5. Roll the dough into equal sized balls and place on the baking tray, using your thumb to flatten
the centre of each. Bake for 10-12 minutes.
6. Remove from the oven and after 5 minutes when firmer, transfer the cookies to a cooling rack.
7. Melt the remaining Aero chocolate in the microwave and spoon a teaspoon into each cookie’s
indent. Allow to set and ENJOY!