Peanut butter chocolate bean cookies
Peanut butter and chocolate beans collide perfectly.
Step 1 . Prepare the required ingredients for weighing.
Step 2 . Add 80g peanut butter, 80g softened butter, 20g fine granulated sugar and 20g brown sugar into the pot, press together and stir well.
Step 3 . Add a whole egg and continue to stir well.
Step 4 . Mix 200 grams of low gluten flour and 2 grams of aluminum free baking powder, sift them and add them to the third step. Stir them evenly without dry powder.
Step 5 . Add the baking resistant chocolate beans and stir well.
Step 6 . Divide the small dosage into equal parts, roll it into balls and put it into the baking pan, one by one, and then press it flat with your palm (when doing this step, you can preheat the oven at 180 degrees for 10 minutes).
Step 7 . Put it in the middle of the oven and heat it up and down for 180 degrees for 8-10 minutes (at this time, the center is soft).
Step 8 . When the finished product comes out, I bake it crispy, which takes 15 minutes (for reference only).
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