Peanut Choc Chip Cookies
Peanut Choc Chip Cookies are a delicious twist on the classic. Peanut and chocolate are a classic flavour combo. The savouriness of the peanuts balances the sweetness of the choc chip cookies. Also try my Orange Choc Chip Cookies for another twist on the traditional.
These biscuits are crisp on the outside, but retain their softness in the middle with a bonus crunch from the peanuts. Like most biscuits, they are delicious when eaten warm straight from the oven and are the perfect afternoon treat with a cuppa or glass of milk. But also good cold, if any last that long!
Peanuts and Chocolate in a Biscuit
Ingredients
- Butter – unsalted, so you can control the quantity of salt
- White sugar
- Brown sugar
- Vanilla extract
- Eggs
- Plain flour
- Bicarb soda
- Baking powder
- Salt
- Chocolate – milk chocolate chips or chopped cooking chocolate are both fine to use
- Peanuts – I use roasted and unsalted. The roast on the nuts prior to adding to the biscuits adds a toasty flavour. Like the butter, adding salt in additional ingredients makes it harder to control the flavours.
Instructions
- Heat: Preheat oven to 210C | 190C fan forced.
- Prep trays: The mix will make approximately 20 Peanut Choc Chip Cookies, but this will depend on how large you make the biscuits. Line two baking trays with greaseproof paper.
- Cream: In a mixer, cream the butter and sugars on high for approximately 2 minutes. The mixture should be light and fluffy. Scrape down the sides.
- Wet: Add the vanilla and eggs and beat on medium speed until the eggs are fully incorporated.
- Dry: Turn the mixer off and add the flour, bicarb, baking powder and salt. Turn the mixer on the lowest setting or alternatively use a wooden spoon or spatula to combine.
- Additions: Stir in the choc chips and peanuts.
- Shaping: Spoon the cookie dough onto the trays (two tablespoons worth of mix per cookie), leaving at least 5cm between cookies. There is no need to roll them into balls, they will spread out when cooking.
- Cooking: Bake the Peanut Choc Chip Cookies for 10 minutes, or until golden brown around the edges and just starting to brown in the middle. Leave the cookies on the tray for 5 minutes before transferring to a cooling rack.
Feedback: Did you try the Peanut Choc Chip Cookies? Let me know in the comments below. Cheers, Elby!
Want a taste of something more? Check out my other tasty Cookie recipes. Also, follow The Tasteful Pantry on Instagram, Facebook and Pinterest for all the latest recipes and info.
Peanut Choc Chip Cookies
A crisp outer biscuit with a soft centre. The peanuts add a nice savoury twist to the classic choc chip cookie.
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Ingredients
225 grams unsalted butter
¾ cup white sugar
¾ cup brown sugar
1 tsp vanilla extract
2 eggs
1¾ cup plain flour
½ tsp bicarb soda
½ tsp baking powder
½ tsp salt
180 grams choc chips (or chopped cooking chocolate)
½ cup roasted, unsalted peanuts, chopped
Directions
- Preheat oven to 210C | 190C fan forced. Line two baking trays with greaseproof paper.
- In a mixer, cream the butter and sugars on high for approximately 2 minutes. The mixture should be light and fluffy. Scrape down the sides.
- Add the vanilla and eggs and beat on medium speed until the eggs are fully incorporated.
- Turn the mixer off and add the flour, bicarb, baking powder and salt. Turn the mixer on the lowest setting or alternatively use a wooden spoon or spatula to combine.
- Stir in the choc chips and peanuts.
- Spoon the cookie dough onto the trays (two tablespoons worth of mix per cookie), leaving at least 5cm between cookies. There is no need to roll them into balls, they will spread out when cooking.
- Bake for 10 minutes, or until golden brown around the edges and just starting to brown in the middle. Leave the cookies on the tray for 5 minutes before transferring to a cooling rack.
Also try my Orange Choc Chip Cookies and traditional Chocolate Chip Cookies.