John Myers
Peanut Chocolate Cookies
The perfect peanut chocolate cookies recipe with a picture and simple step-by-step instructions.
- 115 g Soft butter
- 100 g Sugar
- 1 Pck. Vanilla sugar
- 1 Egg
- 180 g Flour
- 0,5 tsp Baking powder
- 1 pinch Salt
- 3 tbsp Unsweetened cocoa
- 1 tbsp Oil
- 130 g Peanut butter / butter
- 3 tbsp Sugar brown
- 30 g Salted peanuts
- Mix the butter, sugar and vanilla sugar until frothy. Then add the egg and salt and stir well again. Mix the flour and baking powder and sift into the butter mixture. Knead everything with the dough hook to an elastic dough.
- Halve the dough. Put cocoa and oil in one half and 65 g of the peanut butter in the other. Now knead both varieties well separately again until a malleable – still slightly softer – dough is formed.
- Now roll out both doughs separately between 2 layers of baking paper into equal, 3 mm thin rectangles. The size results automatically from the thickness of the dough sheets.
- Now carefully peel off the baking paper from the top of the chocolate dough sheet and brush it thinly with the remaining peanut nut. Then peel off the baking paper on one side of the light-colored dough sheet and place this side edge to edge on the chocolate plate. Spread over the second baking paper of the light-colored plate, which is now on top, pressing both plates together. Now peel off the baking paper on top, straighten the edges a little, if necessary, and roll up the sheets from the long side. Use the baking paper on the chocolate platter that is still lying underneath and roll it until it has completely detached from the dough.
- Now chop the peanuts very finely or coarsely grind them in a grinder and mix them with the brown sugar. Spread out one of the already used baking papers, sprinkle the sugar-peanut mixture lengthways on the rolling pin to form a rectangle and roll the rolling pin back and forth several times. When it is covered all around with it, roll it tightly in this baking paper, seal the sides and wrap again in aluminum foil. Now put the still quite flexible roll in the refrigerator until it remains rigid and firm when you lift it and no longer kinks.
- Preheat the oven to 180 °. Line the tray with (already used) baking paper. Take the roll out of the refrigerator, unwrap and cut into 5 mm thin slices with a very sharp knife or wire cheese cutter. Place these on the sheet with a small gap.
- Baking time on the middle shelf 10 – 15 minutes. You shouldn’t brown too much …….. and later you will eat yourself so “wech” …………
- The above ingredients made about 42 cookies.
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