Peanut Chocolate Cookies

Name: Peanut Chocolate Cookies
Cook time: 45 min
Total time: 45 min
Yield: 40
Ingredients: 125 g Peanut kernels (e.g. unsalted); 125 g soft butter; 75 g demerara sugar; 75 g Sugar; 1 package Vanillin sugar; 7-10 Tbsp salt, 1 egg (size M); 200 g flour, 1/2 teaspoon baking powder; 1 (5 g) heaped teaspoonful of cocoa; 150 g Chocolate droplets; 150 g Dark chocolate coating; 15 g white plate grease, baking paper (e.g. Palmin)

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 40

125 g Peanut kernels (e.g. unsalted)
125 g soft butter
75 g demerara sugar
75 g Sugar
1 package Vanillin sugar
7-10 Tbsp salt, 1 egg (size M)
200 g flour, 1/2 teaspoon baking powder
1 (5 g) heaped teaspoonful of cocoa
150 g Chocolate droplets
150 g Dark chocolate coating
15 g white plate grease, baking paper (e.g. Palmin)

Directions

1
Line 2 baking trays with baking paper. (If necessary, put the nuts on a tea towel and rub off the salt.) Chop the nuts coarsely. Cream butter, whole sugar, vanillin sugar and 1 pinch of salt. Stir in egg. Mix flour, baking powder and cocoa and stir in briefly. Fold in nuts and chocolate drops
2
Using 2 teaspoons, place approx. 20 piles of dough on each tray with sufficient space between them and press them slightly flatter. Bake in the preheated oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for approx. 12 minutes. Let them cool down
3
Coarsely chop the couverture, melt it in a hot water bath with plate-grease. Dip about 2/3 of the biscuits halfway briefly into it. Leave to dry