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paçoca cookie
🇧🇷Brazil
•View in original language
(Português)
90 min(s)
13 servings
Marcela Maia
@chefmarcelamaia- Ingredients
- Recipe
- Wheat flour200 g
- Dark chocolate180 g
- Egg1 unit(s)
- Refined sugar80 g
- Brown sugar60 g
- Butter40 g
- Wholemeal peanut butter40 g
- Paçoca cork4 unit(s)
- Baking soda2 g
- Vanilla essence to taste
- Dulce de leche to taste
- In a bowl, place the sugars, butter and egg, and beat with a whisk until obtaining a homogeneous cream.
- Add the vanilla, peanut butter and a paçoca, mix until incorporated.
- Add the flour and bicarbonate of soda mix until a homogeneous mass is formed and add the chopped chocolate stir until incorporated.
- Place in the fridge for 30 minutes or in the freezer for 15 minutes.
- Remove from the fridge and make balls, place on a baking sheet lined with parchment paper and slightly flatten the balls.
- Bake in a preheated oven at 200°C for 15 minutes or until golden.
- Remove from the oven, wait to cool until you can put your hand and pass the dulce de leche on top, cover with the remaining crumbled paçocas.
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