Crunchy peanut & chocolate cookies

Name: Crunchy peanut & chocolate cookies
Cook time: 2 h
Total time: 2 h
Yield: 30
Ingredients: 100 g Dark chocolate; 300 g soft butter; 250 g demerara sugar; 1 package Vanilla sugar; 7-10 Tbsp Salt; 2 Eggs (Gr. M); 375 g flour, 1 1/2 teaspoon baking soda; 125 g Peanut butter (crunchy); 10 g Cocoa; 50 g Hazelnut flakes; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 30

100 g Dark chocolate
300 g soft butter
250 g demerara sugar
1 package Vanilla sugar
7-10 Tbsp Salt
2 Eggs (Gr. M)
375 g flour, 1 1/2 teaspoon baking soda
125 g Peanut butter (crunchy)
10 g Cocoa
50 g Hazelnut flakes
baking paper

Directions

1
Break the chocolate into pieces and melt in a hot water bath. Let it cool down a little. For the basic dough, whisk butter, sugar, vanilla sugar and 1 pinch of salt for 7-8 minutes until creamy.
2
Stir in the eggs. Mix flour and baking soda, stir in briefly.
3
Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Line a baking tray with baking paper. Halve the dough. Stir peanut butter into one half, cocoa, liquid chocolate and nuts into the other half.
4
Using a tablespoon, place approx. 6 small piles of dough on the baking tray with a large gap between them and press them slightly flat. Put the rest of the dough aside.
5
Bake in a hot oven for about 12 minutes. Then let it cool down on the tray for about 5 minutes. Pull the cookies from the baking tray together with the baking paper and let them cool down completely. Spread the remaining dough on 3-4 more trays and bake in the same way.