These cookies are filled with delicious, melt-in-your-mouth dark chocolate and crunchy peanuts.
Prep Time15 minutesmins
Cook Time15 minutesmins
Course: Snack
Servings: 25cookies
Author: Amanda Lawson
Ingredients
125 gunsalted butter, softened and cut into cubes
1/2cupraw sugar
1/2 cupbrown sugar (lightly packed)
1tspvanilla bean paste or vanille essence
1egg, room temperature
1 3/4cupswholemeal self-raising flourAdd 1 tbsp baking powder if you only have plain flour
1/2tspsalt
150 ggood quality dark chocolate, broken into small piecesI use 70% cocoa chocolate
60gshelled 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.