花生餅乾 from Sophia McCloy

花生餅乾 from Sophia McCloy

材料
兩杯花生醬 (natural pb 牌的會完全不一樣)
兩杯細砂糖 (或者 1.5杯 紅糖 )
兩顆全蛋
兩茶匙的烘焙用蘇打粉
一搓鹽 (pinch 大概就少許吧 ~ )
一茶匙香草精 (或者是楓糖漿 調味用)

作法

烤箱預熱175度C。油脂烤盤/或用鋁箔
花生醬和糖一起攪拌至光滑（重要！）。打雞蛋，然後拌入小蘇打，鹽和香草。滾動麵團成1英寸的球，再壓扁成直徑2英寸。使用叉子的背面在頂端壓出交叉的紋路
在預熱的烤箱烤8至10分鐘。讓餅乾在烤盤上冷卻5分鐘，然後取出在鐵架上完全冷卻。
從烤箱拿出來的時候 可以盡快地(晚了餅乾就硬了)在餅乾中間按入一些像堅果，白，牛奶，或黑巧克力片，或者一個Hershey kiss（巧克力）
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原文參考
Best Peanut Butter Cookies
花生餅乾
Ingredients
2 cups peanut butter (real, all natural pb makes the difference!!)
2 cups white sugar (I only use 1 1/2 cups, and mostly fine grit brown or raw sugar)
2 eggs
2 teaspoons baking soda
1 pinch salt
1 teaspoon vanilla extract (or maple syrup if you don't have it)
Directions
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets (or use foil, you can usually reuse the foil until all the cookies are done).
Stir peanut butter and sugar together until smooth (important!). Beat in the eggs, then stir in the baking soda, salt, and vanilla. Roll dough into 1 inch balls and place them 2 inches apart. Press a criss-cross into the top using the back of a fork (bc they aren't pb cookies without them!)
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
You can also add things like nuts, white, milk, or dark chocolate chips, or press a Hershey kiss (chocolate) into the center as soon as they come out of the oven!