♪ On the fifth day of Cookiemas, I made for you to eat:
Shrimp paste PB!
4 Alfajores, calamansi crinkles, ube coconuts
and a choc chip walnut cookie ♪
DON’T KNOCK IT BEFORE YOU TRY IT!!
Using shrimp paste in this recipe instead of salt give a little depth of flavor that salt just doesn’t have. Also, the amount isn’t too much so really you taste the sugar and peanut butter chips mostly. I doubt anyone would be able to identify the shrimp paste
Additionally, you can us whatever peanut butter chips as add ins. I used Reese’s Pieces and mini peanut butter cups.
Ingredients
I highly recommend you use weight for measuring these ingredients. I cannot guarantee the quality of the cookie if you use volume measurements.
- 191.5 grams bread flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 113 grams butter
- 150 grams brown sugar
- 50 grams white sugar
- 1 egg
- 150 grams peanut butter chips
- 1 teaspoon shrimp paste
Directions
1. Beat the butter and sugar together until the butter is light and fluffy, about 3-5 minutes.
2. Add egg and shrimp paste. Mix together until well combined.
3. Add the flour, baking powder and baking soda. Mix together.
4. When the cookie dough is uniform throughout, add the peanut butter chips. I used Reese’s Pieces and little peanut butter cups.
5. Using a 1 ¾ inch ice cream scoop, scoop out the cookies onto a parchment paper-lined baking sheet.
6. Chill the dough for at least 30 minutes in the fridge.
7. Bake in a pre-heated 350ºF (175ºC) oven for 15-18 minutes, or just until the edges of the cookie has set (do not over bake).
8. Allow cookies to fully cool before enjoying
Recipe
Shrimp Paste Peanut Butter Cookies
Ingredients
- 191.5 grams bread flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 113 grams butter
- 150 grams brown sugar
- 50 grams white sugar
- 1 egg
- 150 grams peanut butter chips
- 1 teaspoon shrimp paste
Instructions
- Beat the butter and sugar together until the butter is light and fluffy, about 3-5 minutes.
- Add egg and shrimp paste. Mix together until well combined.
- Add the flour, baking powder and baking soda. Mix together.
- When the cookie dough is uniform throughout, add the peanut butter chips. I used Reese’s Pieces and little peanut butter cups.
- Using a 1 ¾ inch ice cream scoop, scoop out the cookies onto a parchment paper-lined baking sheet.
- Chill the dough for at least 30 minutes in the fridge.
- Bake in a pre-heated 350ºF (175ºC) oven for 15-18 minutes, or just until the edges of the cookie has set (do not over bake).
- Allow cookies to fully cool before enjoying