Sunday, 17 February 2013

Double Peanut & Chocolate Cookies

Double Peanut & Chocolate cookies

These cookies are deliciously sweet & nutty with a hint of salt, crisp on the edges and chewy in the middle just like a cookie should be.

Makes approx 20 cookies
115g soft unsalted butter
125g crunchy peanut butter
140g light muscavado sugar
1 large egg, beaten
½ tsp vanilla extract
225g self raising flour
100g good quality chocolate of your choice chopped into chunks (I chose a Green & Black’s bar with almonds for even more nuttiness)
150g roasted salted peanuts

·         Preheat the oven to 180c & lightly grease, or line with parchment several baking trays.
·         Put all the ingredient, except the peanuts into a bowl and mix well with a wooden spoon,  or you can throw it all into your mixer for a minute if you have one, until you have a well combined and formed dough
·         Sprinkle the peanuts into a shallow dish
·         Take ‘ferrero rocher’ sized ball of dough, roll into balls and then gently press them into the peanuts, so you get a nice coating on each ball.
·         Arrange well spaced out on the baking trays (peanut side up)
·         Bake for 15mins until light golden brown
·         Leave to cool on the trays for a couple of minutes and then transfer to a wire rack to cool completely.
·         Enjoy!
·         These will keep in an airtight container for 2-3 days or can be frozen for up to a month.

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