Chocolate Dipped Super Peanut-y Peanut Butter Cookies

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The Cookie Book was one of those books I stumbled across online and thought: why the heck not? What was a relatively unknown-to-me book before it landed in my hands one fateful Wednesday has since turned out to be one of my favourite cookbook discoveries. Like, ever. Every single recipe in the book sounds delicious and I’ve already bookmarked the majority of the pages for some festive baked gifting.

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The very first time I flipped through the book, I knew it was perfect for us. I love cookies, Boyfriend loves cookies, everyone I know loves cookies. Loads of different recipes jumped out at me, but it was the Super Peanut-y Peanut Butter Cookies that spoke to my soul and made me stop into the shops on my way home. I mean, I love a good peanut butter cookie as much as the next girl, but a super peanut-y peanut butter cookie? Yes please!

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These are on a whole other level to your average peanut butter cookies – they are ahhmazing. They’re pretty much my dream cookie: crispy on the edges, chewy in the centre, and decadently buttery + sweet. Boyfriend & I ate our first batch unadorned, and they were so good that Boyfriend didn’t want me to bring any into work to share. While baking our second batch shortly afterwards, it occurred to me that dipping one side of the cookies in melted chocolate and sprinkling with some flaky sea salt wasn’t a half bad idea. It’s kind of a more is more situation & I promise you’ll love it. Be warned: they are highly addictive.

Happy baking, friends!

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Makes 25-30 cookies | Recipe ever-so-slightly adapted from Rebecca Firth of DisplacedHousewife

INGREDIENTS 

for the cookies: 

  • 165g light brown sugar
  • 160g crunchy natural peanut butter
  • 58g salted butter, at room temperature
  • 50g granulated sugar
  • 1 large egg, at room temperature
  • 40ml neutral oil (I used sunflower)
  • 1 ½ teaspoons homemade vanilla extract
  • 180g plain flour
  • ½ teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • 50g roasted salted peanuts, roughly chopped

for the chocolate dip:

  • 225g dark chocolate, chopped into pieces
  • 30g butter, chopped into similar size chunks as chocolate
  • coarse sea salt

INSTRUCTIONS 

  1. Preheat the oven to 180C and line several baking sheets with parchment paper; set aside.
  2. In a large bowl, use an electric whisk to combine the brown sugar, peanut butter, butter & granulated sugar until smooth, about 4 minutes. Add the egg to the mixture & beat until incorporated, being sure to scrape down the sides. Add the oil and vanilla extract, and combine fully.
  3. In a different bowl, whisk together the flour, bicarbonate and baking powder. Pour the flour mix into the butter mixture and beat with the mixer on slow until everything is just combined. Use a spatula to add the peanuts into the mix and make sure you’ve scraped down the sides.
  4. Roll the dough into small balls (weighing 14g each, which looks small but is actually the perfect size!) and gently press them into small disks before placing on the prepared baking sheet, leaving about 2 inches between each. Repeat with the remaining dough*.
  5. Using the tines of a fork, gently press across the tops of the cookies to create a design. The cookies can be kept in the fridge while waiting for the oven to preheat.
  6. Bake the sheet of cookies for 7-9 minutes, or until they are just ever so slightly beginning to brown. The cookies will be extremely soft when removed from the oven, so leave to cool on the sheet for a few minutes before moving to a wire rack to cool completely.
  7. In a smallish bowl, combine the chocolate and the butter. In bursts of 20 seconds, gradually melt the two together in the microwave. Be very careful to take it out after each 20 seconds and to stir thoroughly, as this can easily burn.
  8. When the cookies are completely cooled, gently dip one side of each into the bowl of melted chocolate. Place the half-dipped cookie onto a wire rack to dry and sprinkle the chocolate with a small pinch of coarse sea salt**. Enjoy!

NOTES

  • * the dough can be frozen at this point, after it has been shaped into dough balls and lightly pressed. Dough will last in the freezer for months and can be baked from frozen at 180C for 9-11 minutes.
  • ** at this stage, the cookies could also be sprinkled with more chopped peanuts, which is obviously highly recommended.


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