John Myers
Ingredients for 1 servings:
- 100 g crunchy peanut butter
- 100 g butter, soft
- 100 g brown sugar
- 100 g sugar
- 2 large eggs
- 1 tsp vanilla extract or 1 packet vanilla sugar
- 210 g wheat flour type 550
- ½ tsp salt
- ½ tsp baking powder
- 1 tbsp baking cocoa
- 1 bag of chocolate drops, approx. 100 g
- 1 pack of nougat, approx. 100 g
- 100 g walnuts, chopped
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 32 minutes
makes about 35 cookies
Chop the walnuts and nougat. It’s best to chop the walnuts with a knife until they form small pieces. Use a knife to cut the nougat into lots of small pieces, otherwise they’ll be much too big in the cookie. This will make the cookie less stable and prevent it from drying out properly. Cream the butter and peanut butter together until creamy. The butter needs to be soft but not runny. If necessary, cover and microwave briefly at a low temperature. Once the butter and peanut butter are combined, add the two types of sugar and the eggs to the mixture and mix until smooth. Then add the vanilla extract (or vanilla sugar), flour, salt, baking powder, and cocoa powder and mix briefly. Then fold the chocolate, walnuts, and nougat into the batter. Preheat the oven to 175°C (top/bottom heat) or 160°C (fan). Place the cookies on a baking sheet lined with baking paper. Using a teaspoon, drop 12-16 small mounds onto the paper, leaving some space between each cookie. Place the baking sheet on the middle rack of the oven and bake for about 12 minutes (I ended up with three baking sheets of cookies). Even if the cookies don’t look quite “done” after 12 minutes, remove them from the oven anyway, as they will otherwise become too dry and burn. Yields about 35 cookies.
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