Nutrition Facts
4 servings
4
Recipe for Crunchy Melting Peanut Cookies
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Cookies that are both crispy due to their crunchy base and the crushed peanuts on top, and also melting thanks to the creamy layer made with peanut butter!
Ingredients
150 Flour
130 Butter
100 Liquid honey
400 Sweetened condensed milk
150 Peanut butter
120 Peanut (unsalted)
Directions
1
Preheat the oven to 180°C. Melt 100 g of butter with 2 tablespoons of honey. Add the flour and mix well.
2
Pour the mixture into a 20x20cm square stainless steel pan placed on a baking sheet lined with parchment paper (if unavailable, use a brownie pan, for example), smooth the surface, and bake for 12 to 15 minutes until the top is golden.
3
Meanwhile, mix in a saucepan the condensed milk, the remaining butter (30 g), and the honey. Place over medium heat until the butter is melted and a smooth, homogeneous mixture is obtained. Add the peanut butter, mix well, and heat for 2-3 minutes while stirring constantly.
4
Pour the mixture over the biscuit and sprinkle with coarsely crushed peanuts.
5
Bake again for 15 minutes. Let cool completely and refrigerate for 1 hour. Unmold and then cut the cookies into individual squares.
6
To finish, store in an airtight container for about a week.
Ingredients
Ingredients
150 Flour
130 Butter
100 Liquid honey
400 Sweetened condensed milk
150 Peanut butter
120 Peanut (unsalted)
Directions
Directions
1
Preheat the oven to 180°C. Melt 100 g of butter with 2 tablespoons of honey. Add the flour and mix well.
2
Pour the mixture into a 20x20cm square stainless steel pan placed on a baking sheet lined with parchment paper (if unavailable, use a brownie pan, for example), smooth the surface, and bake for 12 to 15 minutes until the top is golden.
3
Meanwhile, mix in a saucepan the condensed milk, the remaining butter (30 g), and the honey. Place over medium heat until the butter is melted and a smooth, homogeneous mixture is obtained. Add the peanut butter, mix well, and heat for 2-3 minutes while stirring constantly.
4
Pour the mixture over the biscuit and sprinkle with coarsely crushed peanuts.
5
Bake again for 15 minutes. Let cool completely and refrigerate for 1 hour. Unmold and then cut the cookies into individual squares.
6
To finish, store in an airtight container for about a week.
Notes
-
pttecrevette
The cookie is perfect, not too hard and not too soft, and the little cream is a delight.
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