Une pâte, trois biscuits : Coffret de biscuits festifs
Avec des pépites de chocolat, du beurre de cacahuète et des décorations de Noël- Lait
- Oeuf
- Blé
- Soya
- Arachides
- Sulfites
- Lait
- Noix
- Blé
- Oeuf
- Soya
- Arachides
- Crustacés
- Poisson
- Moutarde
- Sésame
- Peut contenir des traces d’allergènes
- Gluten
- Triticale
Ingrédients: Farine tout usage (blé) • Beurre (milk) • Sucre blanc • Cassonade • Œuf de catégorie A • Pépites de chocolat blanc (lait, soya) (sucre, beurre de cacao, lait entier en poudre, lactosérum en poudre, lécithine de soya, arôme naturel) • Beurre d’arachides (arachide) (arachides, sucre (sucre, sucre de canne, maltodextrine de maïs), huile de soja, huile végétale hydrogénée (huile de coton, huile de colza), huile de palme, sel, mono- et diglycérides) • Pépites de chocolat mi-amer (soya) (sucre, chocolat non sucré, beurre de cacao, lécithine de soya, extrait naturel de vanille) • Vermicelles arc-en-ciel (soya) (sucres (sucre glace, glucose), huile de palmiste fractionnée, amidon de maïs, lécithine de soya, tartrazine, jaune soleil FCF, rouge allura, érythrosine, bleu brillant FCF, gomme arabique, cire de carnauba) • Bicarbonate de soude.
Ingrédients
226 g
Beurre non salé
(Contient: Lait)
1 tasse(s)
Sucre blanc
(Peut contenir : Sulfites, Lait, Noix, Blé, Oeuf, Soya, Arachides, Crustacés, Poisson, Moutarde, Sésame)
1 tasse(s)
Cassonade
(Peut contenir : Sulfites, Lait, Noix, Blé, Oeuf, Soya, Arachides, Crustacés, Poisson, Moutarde, Sésame)
2 pièce(s)
Œuf
(Contient: Oeuf)
3 tasse(s)
Farine tout usage
(Contient: Blé Peut contenir : Sulfites, Lait, Noix, Oeuf, Soya, Arachides, Crustacés, Poisson, Moutarde, Sésame, Gluten)
3.96 g
Bicarbonate de soude
(Peut contenir : Sulfites, Lait, Noix, Blé, Oeuf, Soya, Arachides, Crustacés, Poisson, Moutarde, Sésame, Triticale)
¼ tasse(s)
Pépites de chocolat mi-amer
(Contient: Soya Peut contenir : Sulfites, Lait, Noix, Blé, Oeuf, Arachides, Crustacés, Poisson, Moutarde, Sésame)
½ tasse(s)
Pépites de chocolat blanc
(Contient: Lait, Soya Peut contenir : Sulfites, Noix, Blé, Oeuf, Arachides, Crustacés, Poisson, Moutarde, Sésame)
3 pièce(s)
Beurre d'arachides
(Contient: Arachides)
28 g
Paillettes de Noël
(Contient: Soya Peut contenir : Sulfites, Lait, Noix, Blé, Oeuf, Arachides, Moutarde, Sésame)
Pas inclus dans votre livraison
½ cc
Sel*
Ustensiles
Instructions
- Before starting, remove butter from the fridge and set aside to come up to room temperature. Preheat the oven to 350°F.
- If baking cookies right away, line three baking sheets with parchment paper. Set aside.
- To a large bowl, add room-temperature butter, white sugar and brown sugar. Cream for 2-3 min, until well combined. (TIP: If you have an electric mixer, you can use it here.)
- Add eggs, one at a time. Stir for 30 sec-1 min, until well combined.
- Add flour, 1 tsp baking soda and 1/2 tsp salt to the egg-butter mixture. Carefully stir for 1-3 min, until all the dry ingredients are well incorporated.
- Divide the batter equally into 3 medium bowls.
- To the first bowl, add peanut butter. Stir for 1 min, until well combined.
- On one of the prepared baking sheets, portion 12 mounds of peanut butter cookie dough, evenly spaced 1 to 1 1/2 inches apart.
- Gently press down on each cookie with the tines of a fork to flatten slightly. (TIP: Coat the tines with a bit of flour to keep from sticking!) (NOTE: Again, if freezing before baking, cover baking sheet with plastic wrap and pop in the freezer until cookies are solid. You can then transfer them to an air-tight container until ready to bake.)
- To the second bowl of dough, add bittersweet chocolate chips. Stir for 30 sec, until well combined.
- On the second prepared baking sheet, portion 12 mounds of chocolate chip cookie dough, evenly spaced 1 to 1 1/2 inches apart. Set aside. (NOTE: Again, if freezing before baking, cover baking sheet with plastic wrap and pop in the freezer until cookies are solid. You can then transfer them to an air-tight container until ready to bake.)
- To the third bowl, add white chocolate chips and holiday sprinkles. Stir for 30 sec, until well combined.
- On the last prepared baking sheet, portion 12 mounds of funfetti cookie dough, evenly spaced 1 to 1 1/2 inches apart. Set aside. (NOTE: Again, if freezing before baking, cover baking sheet with plastic wrap and pop in the freezer until cookies are solid. You can then transfer them to an air-tight container until ready to bake.)
- Bake each cookie sheet separately in the middle of the oven for 10-12 min, until golden and puffy. (NOTE: If baking from frozen, cook for 12-15 mins.)
- Transfer baking sheets to a wire rack and allow cookies to cool for 5 min before removing from the baking sheet.
- Place cookies on a serving dish.
