Step-by-Step Guide to Prepare Ultimate Egg Yolk Peanut Butter Cookies
Hey everyone, it is Louise, welcome to my recipe page. Today, we're going to make a distinctive dish, Recipe of Favorite Egg Yolk Peanut Butter Cookies. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Egg Yolk Peanut Butter Cookies, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Egg Yolk Peanut Butter Cookies delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Egg Yolk Peanut Butter Cookies is 12 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we must prepare a few components. You can cook Egg Yolk Peanut Butter Cookies using 14 ingredients and 6 steps. Here is how you can achieve that.
I needed a recipe to use up the four egg yolks I had left over from making meringues so I made these! I overbaked mine (18 min in a toaster oven) so definitely bake for less time than that. Also, the egg whites are optional - mine were again, leftovers. Adapted from Deb72's "Mrs Fields Soft and Chewy Peanut Butter Cooky"
Ingredients and spices that need to be Take to make Egg Yolk Peanut Butter Cookies:
- Dry Ingredients
- 1 cup flour
- 1/4 tsp baking soda
- pinch salt
- Butter + Sugar
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup margarine
- 1/4 cup peanut butter
- Batter
- 4 egg yolks
- 1/2 egg white
- 1 cup creamy peanut butter
- 1 1/2 tsp vanilla extract
Instructions to make Egg Yolk Peanut Butter Cookies
- Preheat oven to 300°F.
- Cream together margarine, 1/4 cup PB, and two sugars. (Use a fork)
- Add egg yolks, 1 cup PB, and vanilla. Mix well.
- Sift in flour, baking soda, and salt. Mix until just incorporated. (Will be crumbly)
- Form into patties and place 2 cm apart on a parchment lined tray; they don't spread much. Press a cross hatch pattern into the cookies carefully, or they'll crumble.
- Bake for 15 minutes.
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