Peanut butter pecan cookies

Ingredients for 1 servings:

• 30 g beet syrup
• 70 g sugar
• 100 g peanut butter without pieces
• 60 g butter
• 1 egg(s)
• 1 pinch of nutmeg
• 1 pinch of cinnamon
• 1 tsp vanilla paste
• 130 g flour
• ½ tsp baking powder
• 1 pinch of salt
• 60 g pecans, roughly chopped and roasted
• 100 g block chocolate, roughly chopped
• Salt, coarse, for sprinkling

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 1 hour 8 minutes

salty & chocolatey

Beat the sugar beet syrup, sugar, peanut butter, and butter until creamy, then fold in the egg. Stir in the spices. Combine the flour, baking powder, and a pinch of salt and add to the mixture. Fold in the pecans and chocolate. Let the dough rest in the refrigerator for at least 30 minutes. Then divide it into 12 balls (approx. 50 g each). To give the cookies more texture, we recommend breaking the rolled balls in half and then placing them on the baking sheet. Before baking, sprinkle the cookies with coarse salt (just under 1 pinch per cookie). Bake at just under 170°C (350°F) using conventional oven technology for 6-8 minutes. The cookies are done when they have browned around the edges. The center should still be extremely soft when removed from the oven. Once the cookies have cooled, they will firm up, but the center will remain soft and sticky.