peanut butter & dark chocolate cookies
Makes 24
100g unsalted butter, chopped
200g dark chocolate, chopped
1/3 cup (100g) crunchy peanut butter
2/3 cup (150g) caster sugar
1 egg, lightly beaten
1 1/4 cups (185g) plain flour
1/2 tsp bicarbonate of soda
1 tbs cocoa powder
2 tbs roasted unsalted peanuts, chopped
Preheat the oven to 180°C.
Grease and line two baking trays with baking paper.
Place the butter and half the chocolate in a heatproof bowl set over a saucepan of gently simmering water (don't let bowl touch the water) and stir until melted.
Remove from heat.
Stir in peanut butter, followed by sugar and egg.
Sift over flour, bicarbonate of soda and cocoa, then stir to combine.
Fold in half of the remaining chocolate.
In a separate bowl, combine nuts and remaining chocolate.
Roll 2 tsp dough into a ball and place, 3cm apart, on trays.
Flatten slightly with the back of a spoon and press nut mixture gently into dough.
Bake for 12-15 minutes until cooked but still soft in the centre.
Cool on trays for 5 minutes, then transfer to a wire rack to cool completely.
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