![]() If you don’t have mini chips, you can use chopped chocolate. Mini chocolate chips – The mini size works best in these cookies.Egg – Set out the egg when you set out the butter to allow it to come to room temperature.Brown sugar – Need to soften your brown sugar? I’ve got tips for that!.There’s a lot of variance in natural peanut butters, so I don’t bake with them as a general rule. Peanut butter – For best results, use regular creamy peanut butter.Unsalted butter – Set out the butter about half an hour before baking to allow it to soften.If you don’t have a kitchen scale, then spooning and sweeping is best. All-purpose flour – Measure by weight for the best results.The odds are pretty good that you’ve got most if not all of these ingredients in your kitchen. (And if you can’t get enough peanut butter cookies, try 3-Ingredient Peanut Butter Cookies, Peanut Butter Lovers’ Cookies, and Classic Peanut Butter Cookies!) And if you’re looking for more sweet and less salty, you can simply skip the potato chips for a more traditional cookie. If you’re a big sweet and salty fan, you can easily adjust the salt to your tastes. They’re a perfect pair with the peanut butter in the cookies! Instead, they add a hint of saltiness and just a little extra flavor. The flavor of the potato chips isn’t a bold one here. And for good measure, we’re adding chocolate chips to the cookies, too. But we’re going several steps beyond that with the addition of crushed potato chips to the coating for a salty bite. These cookies begin simply enough as a peanut butter cookie designed to be rolled in a sweet coating and baked until they crack open to give that signature crinkle cookie look. I don’t need much convincing to make peanut butter cookies, but once I got the idea to make these Sweet and Salty Peanut Butter Crinkle Cookies, I couldn’t get in the kitchen fast enough! ![]()
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