Unbelievably thick and delicate treats stacked with nutty spread and came in sugar. My total most loved go-to formula!

Nutty spread treats. While my affection for nutty spread doesn't run exceptionally profound, I am totally fixated on peanut spread treats! An extraordinary nutty spread treats however, I adore mine delicate and thick, no level, fresh, hotcake y babble here. On the off chance that that is what you're into, these are certainly not for you. These treats are one of the numerous nutty spread things mentioned by Mike {some of his top choices are these bars or his birthday cake last year}, they're his supreme top choice, and I understood this end of the week that I have never imparted my formula to you all! I don't have the foggiest idea how that happened in light of the fact that I make these ALL the time! They're my go-to formula when we need a nutty spread fix and I realize you'll adore them!

These treats are so adaptable, you can stuff anything you need into them, abandon them plain, or move them in sugar like I have imagined here. Other incredible alternatives are: M&M's, chocolate chips, chocolate pieces, nutty spread containers or make nutty spread blooms out of them with sweet kisses. On the off chance that you choose to make nutty spread blooms (ya know, with a chocolate treat kiss on top), simply heat these treats and the second they leave the stove, press the sweet kiss on top. My most loved approach to eat these is with chocolate lumps squeezed into the top subsequent to preparing – mmm! However, I chose to make them plain – simply came in sugar – for you folks to make sure you can perceive how incredibly thick and full they are without anything in them!

Also Try Our Recipe : Muffin Mix Blueberry Streusel Cookies



  • 1/2 cup unsalted butter, melted half way
  • 1 cup light brown sugar
  • 1 egg
  • 2 tsp vanilla extract
  • 3/4 cup creamy peanut butter
  • 1 1/2 cups all-purpose flour
  • 3/4 tsp baking soda
  • 1/4 cup granulated sugar for rolling


  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper, set aside.
  2. Cream butter and brown sugar together until smooth with no lumps. Beat in the egg,vanilla and peanut butter until completely combined. Pour in flour and baking soda and mix until just incorporated without over-mixing. Dough will be very soft and sticky. Chill dough for at least 15 minutes.
  3. Measure granulated sugar into a small bowl and set aside. Roll 1" rounded tablespoons of dough, roll in sugar and place about 1" apart on prepared baking sheet (they don't spread much). Bake cookies for 7-8 minutes. Allow to cool for only 5 minutes on baking sheet and then move them to a wire rack to finish.
  4. These perfect peanut butter cookies will stay soft and fresh for up to 6 days stored in an airtight container.

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