@icattt8: #levitating

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Friday 07 August 2026 15:14:59 GMT
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🍪🥜🤎 Peanut Butter Brownie Swirl Cookies 🤎🥜🍪 Ingredients: 4 tbsp (56g) butter - melted & slightly cooled 3 tbsp packed brown sugar (45g) 1 tbsp granulated sugar 1 egg yolk 1/2 tsp vanilla extract 1/2 cup (65g) all-purpose flour 2 tbsp cocoa powder  1/8 tsp baking soda 1/4 tsp salt 1/3 cup (60g) chocolate chips  6 tbsp peanut butter Flaky sea salt Instructions: 1. Freeze peanut butter: Place 6 tablespoon sized dollops of peanut butter on a parchment lined tray or in small silicone molds. Freeze for 30 minutes so they’re easier to handle. 2. Mix wet ingredients: In a bowl, whisk melted butter, brown sugar, & granulated sugar until smooth. Add egg yolk & vanilla, mix until glossy. 3. Add dry ingredients: Stir in flour, cocoa powder, baking soda, & salt until just combined. Don’t overmix. 4. Fold in chocolate: Gently fold in the chocolate chips. 5. Shape & mix: Divide the dough into 6 portions. Flatten each portion into a disk, place a frozen peanut butter dollop in the center, & wrap the dough around it, allowing some peanut butter to squeeze out & spread around the sides, forming a swirled ball. 6. Chill: Freeze formed dough for 30 minutes. 7. Bake: Preheat oven to 350°F. Transfer the chilled cookies to a parchment lined baking sheet. Bake for 12-15 minutes until edges are set but centers look slightly underdone. 8. Reshape & Cool: Immediately out of the oven, swirl a round cookie cutter or wide rimmed glass around each cookie to reshape it. Let cookies sit on the baking sheet for 5-10 minutes before transferring to a wire rack - they’ll firm up over time while staying soft inside. Add some flaky sea salt on top. Enjoy! . . . #cookies #peanutbutter #chocolate #gooey #baking
🍪🥜🤎 Peanut Butter Brownie Swirl Cookies 🤎🥜🍪 Ingredients: 4 tbsp (56g) butter - melted & slightly cooled 3 tbsp packed brown sugar (45g) 1 tbsp granulated sugar 1 egg yolk 1/2 tsp vanilla extract 1/2 cup (65g) all-purpose flour 2 tbsp cocoa powder 1/8 tsp baking soda 1/4 tsp salt 1/3 cup (60g) chocolate chips 6 tbsp peanut butter Flaky sea salt Instructions: 1. Freeze peanut butter: Place 6 tablespoon sized dollops of peanut butter on a parchment lined tray or in small silicone molds. Freeze for 30 minutes so they’re easier to handle. 2. Mix wet ingredients: In a bowl, whisk melted butter, brown sugar, & granulated sugar until smooth. Add egg yolk & vanilla, mix until glossy. 3. Add dry ingredients: Stir in flour, cocoa powder, baking soda, & salt until just combined. Don’t overmix. 4. Fold in chocolate: Gently fold in the chocolate chips. 5. Shape & mix: Divide the dough into 6 portions. Flatten each portion into a disk, place a frozen peanut butter dollop in the center, & wrap the dough around it, allowing some peanut butter to squeeze out & spread around the sides, forming a swirled ball. 6. Chill: Freeze formed dough for 30 minutes. 7. Bake: Preheat oven to 350°F. Transfer the chilled cookies to a parchment lined baking sheet. Bake for 12-15 minutes until edges are set but centers look slightly underdone. 8. Reshape & Cool: Immediately out of the oven, swirl a round cookie cutter or wide rimmed glass around each cookie to reshape it. Let cookies sit on the baking sheet for 5-10 minutes before transferring to a wire rack - they’ll firm up over time while staying soft inside. Add some flaky sea salt on top. Enjoy! . . . #cookies #peanutbutter #chocolate #gooey #baking

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