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Chocolate Chip and Peanut Cookies

These cookies are filled with delicious, melt-in-your-mouth dark chocolate and crunchy peanuts.
Prep Time15 minutes
Cook Time15 minutes
Course: Snack
Servings: 25 cookies
Author: Amanda Lawson

Ingredients

  • 125 g unsalted butter, softened and cut into cubes
  • 1/2 cup raw sugar
  • 1/2 cup brown sugar (lightly packed)
  • 1 tsp vanilla bean paste or vanille essence
  • 1 egg, room temperature
  • 1 3/4 cups wholemeal self-raising flour Add 1 tbsp baking powder if you only have plain flour
  • 1/2 tsp salt
  • 150 g good quality dark chocolate, broken into small pieces I use 70% cocoa chocolate
  • 60 g shelled peanuts, skin on (1/3 cup, when shelled) substitute with almonds, pecans or walnuts

Instructions

  • Preheat the oven to 190°C (170°C fan-forced) and line 2 oven trays with baking paper.
  • Cream the butter, sugar and vanilla together with an electric mixer, then add the egg.
  • Add the flour and salt, and continue mixing until all incorporated.
  • Add the chocolate pieces and the nuts; continue mixing until all combined.
  • Shape teaspoonsful of the mixture into small balls, and place on the lined baking tray. Give them room to spread. Press down lightly on each cookie with the tynes of a fork.
  • Bake for 15 to 18 minutes until golden on top and a little soft to touch. They will continue to cook a little when removed from the oven. When cool enough to handle, put them on a wire rack, and then store them in an airtight container for up to 3 days.

Notes

I weigh the first couple of cookies at 35 g to make to ensure they're uniform in size. This will yield  25 cookies. The uncooked dough is suitable to keep in the fridge for up to a week.