Ingredients

• 115 g of soft butter
• 260 g of peanut butter
• 100 g of brown sugar
• 100g of white sugar
• 1 egg
• 3 tbsp milk
• 1 teaspoon liquid vanilla essence
• 180 g of Blédor Pâtissière
• 1 small tablespoon of baking powder
• 1 big pinch of salt
• A little extra white sugar (to roll the cookies balls)

Preparation

• In a bowl, mix the soft butter, peanut butter and white sugar with an electric blender for 1 to 2 minutes until mixture is homogeneous.
• Add the egg, milk and vanilla essence and whip it again until the ingredients are well mixed.
• In another bowl, mix the flour, yeast and salt. Add the contents of this bowl to the previously prepared ingredients.
• Mix with a fork until the flour is well incorporated.
• Leave in the fridge for at least 30 minutes.
• Preheat the oven to 180°C for 15 minutes.
• Cover a baking tray with cooking paper.
• Form balls of dough the size of a nice meatball.
• Put white sugar in a plate and roll each ball in the sugar.
• Place all the balls on the cooking tray leaving 5 cm between them.
• Lay the balls slightly while simultaneously forming a quadrillage on the top of the cookie using a fork.
• Do not flatten the balls too much as the cookies will naturally flatten when cooked.
• Bake the cookies at 180°C for about 10 minutes. Be careful to monitor the cooking as it really depends on the size of the cookies and your oven characteristics.
• Remove the cookies as soon as they start to colour on the sides.
• Leave the cookies on the cooking tray 5 minutes after getting them out of the oven (do not move them before because they will be soft). Then transfer into a dish and prepare the next tour.
• These cookies are delicious served warm! To be stored at room temperature.