Friday, June 12, 2020

Salted Peanut Butter Cookie Lattes

Spices inwards My deoxyribonucleic acid





Ingredients



For the cookies




  • one/two
    loving cup
    creamy peanut butter


  • one/4
    loving cup
    granulated sugar


  • one/four
    loving cup
    lite chocolate-brown carbohydrate, loosely packed


  • 1
    egg yolk


  • ane
    teaspoon
    vanilla extract


  • 1/four
    teaspoon
    table salt


  • bounding main salt for sprinkling




For the lattes




  • i
    tablespoon
    creamy peanut butter, plus extra for rimming the glass


  • ane
    teaspoon
    low-cal dark-brown sugar


  • a few cookie crumbles (ane/four-1/2 of a cookie)


  • 2
    espresso shots


  • steamed whole milk





Instructions





  1. Preheat the oven to 350℉. Combine peanut butter, brown saccharide, carbohydrate, egg yolk, vanilla, too table salt inwards a medium bowl. Stir until combined.




  2. Roll dough into tablespoon sized balls and place on a baking canvas. Press downwards on the cookie dough balls using a fork, flattening them to create a criss-cross blueprint. Bake for 10-12 minutes. Once finished baking, let cool on baking canvas for a few minutes, as well as the remainder of the mode on a cooling rack.




  3. To brand the latte, brew ii shots of espresso inward a mug. While espresso is all the same hot, add the peanut butter and dark-brown saccharide. Whisk to combine. Add ¼-i/2 of a cookie, crumbled, together with stir once more. Top with steamed whole milk, together with more cookie crumbles. Serve with a cookie together with savor!









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