Flirty Cookies with peanut date
DIFFICULTY
very easy
very easy
RATING
COOK TIME
40 mins
40 mins
TOTAL TIME
40 mins
40 mins
Ingredients
Servings:
12
- 6 Chocolate caramel sweets (approx. 60 g; e.g. giants from Storck)
- 100 g soft butter
- 70 g creamy peanut butter
- 175 g Sugar
- 1 package Vanilla sugar
- 1 Egg (Gr. M)
- 200 g Flour
- 1 TEASPOON Baking Powder
- 100 g roasted and salted peanuts
- baking paper
Directions
- 1
Cut the caramel sweets in half crosswise. Cream butter, peanut butter, sugar and vanilla sugar with the whisk of the mixer. Add the egg and stir in for about 1 minute. Mix flour and baking powder and knead with the dough hooks of the mixer.
- 2
Knead the peanuts.
- 3
Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Line two baking trays with baking paper. Form approx. 12 balls from the dough, fill each with 1⁄2 candy. Place 6 piles of dough on each baking tray, press them slightly flatter and bring them into a round shape.
- 4
Bake the trays one after the other in a hot oven for about 10 minutes each. Let the cookies cool down on the tray.
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