Chocolate and peanut cookies

Rich chocolate and peanut cookies flavoured with vanilla and cinnamon. So delicious that they wont last long!

INGREDIENTS

300g Dark chocolate
100g Milk chocolate
100g Crunchy peanut butter
85g Butter (chopped)
100g Light muscovado sugar
100g Self raising flour
1 Egg (beaten)
1tsp Bart ground cinnamon
100g Salted roast peanuts (chopped)
1 Bart vanilla pod
CuisineAmerican, British
SeasonSpring, Summer, Autumn, Winter
IngredientsChocolate
LifestyleIndulgent, Treat
OccasionsFood with Friends, Easter, Christmas, Halloween, Bonfire Night
CoursesDessert, Cakes & Sweet Treats, Sharing
ServesServes 12
Cook Time15 Minutes
Prep Time15 Minutes
Cookies Image

METHOD

  1. Preheat the oven to 180c/Gas 4. Chop 200g of the dark chocolate into chunks. Chop the milk chocolate into chunks and keep separate.
  2. Melt the remaining 100g of dark chocolate, the peanut butter and butter in a bowl set over a pan of simmering water.
  3. In a separate bowl combine the sugar, flour, egg, cinnamon, milk chocolate chunks, the nuts and half the remaining dark chocolate. Slit the vanilla pod, scrape out the seeds and add to the mixture.
  4. Stir the peanut butter mixture until the chocolate has melted. Pour this into the mixing bowl and combine thoroughly.
  5. Drop 12 spoonfuls onto 2 or 3 baking sheets, leaving room for them to spread. Dot the remaining chocolate chunks on the top of the cookies and bake for 10-12 minutes.
  6. Allow to cool slightly and firm up then transfer to a cooling rack to cool completely. Store in an airtight tin.

Chocolate and peanut cookies

Rich chocolate and peanut cookies flavoured with vanilla and cinnamon. So delicious that they wont last long!

300g Dark chocolate
100g Milk chocolate
100g Crunchy peanut butter
85g Butter (chopped)
100g Light muscovado sugar
100g Self raising flour
1 Egg (beaten)
1tsp Bart ground cinnamon
100g Salted roast peanuts (chopped)
1 Bart vanilla pod
  1. Preheat the oven to 180c/Gas 4. Chop 200g of the dark chocolate into chunks. Chop the milk chocolate into chunks and keep separate.
  2. Melt the remaining 100g of dark chocolate, the peanut butter and butter in a bowl set over a pan of simmering water.
  3. In a separate bowl combine the sugar, flour, egg, cinnamon, milk chocolate chunks, the nuts and half the remaining dark chocolate. Slit the vanilla pod, scrape out the seeds and add to the mixture.
  4. Stir the peanut butter mixture until the chocolate has melted. Pour this into the mixing bowl and combine thoroughly.
  5. Drop 12 spoonfuls onto 2 or 3 baking sheets, leaving room for them to spread. Dot the remaining chocolate chunks on the top of the cookies and bake for 10-12 minutes.
  6. Allow to cool slightly and firm up then transfer to a cooling rack to cool completely. Store in an airtight tin.

Products Used

BART3088 JAR SMALL SPICE CINNAMON
BART3088 JAR SMALL SPICE VANILLA

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