Is there anything better than a freshly baked cookie? This mix of white chocolate chips and peanuts comes together to make a hard to resist treat. With the addition of a chocolate dip, we suggest you get ready to fight over the last one!
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
/ Serving 4 people
/ Serving 4 people
roasted peanuts(ContainsPeanutsMay be presentTree Nuts, Gluten, Sesame, Milk, Soy)
brown sugar(May be presentTree Nuts, Gluten, Sesame, Milk, Soy, Peanuts)
basic sponge mix(ContainsGlutenMay be presentTree Nuts, Sesame, Milk, Soy, Peanuts)
white chocolate chips(ContainsMilk, SoyMay be presentTree Nuts, Gluten, Sesame, Peanuts)
milk chocolate chips(ContainsMilk, SoyMay be presentTree Nuts, Gluten, Sesame, Peanuts)
Preheat the oven to 180°C/160°C fan-forced. Measure out 100g butter. Roughly chop the roasted peanuts.
TIP: Measure out your ingredients before you start to speed up your prep time!
In a small saucepan, melt the butter over a medium-high heat, until beginning to brown, 2-3 minutes. Set aside until cooled slightly, 5 minutes.
In a large bowl, mix the brown butter and brown sugar with a wooden spoon until well combined. Add the egg and mix until smooth. Stir in the basic sponge mix to form a thick batter. Add the white chocolate chips and 1/2 the chopped peanuts and stir until combined. Refrigerate the dough for 10 minutes.
TIP: Refrigerating the dough helps the cookies spread less when baking.
Roll tablespoonfuls of cookie dough into balls. You should get 15-20 cookies. Place the balls on the lined oven trays, allowing room for spreading. Bake for 14-16 minutes or until golden. Allow the cookies to cool on the tray for 5 minutes. Transfer to a wire rack to cool completely.
While the cookies are cooling, add the milk chocolate chips and vegetable oil to a medium heatproof bowl. Microwave in 20 second bursts, stirring each time, until smooth and melted. When the cookies have cooled, dip halfway into the melted chocolate and carefully place on a lined tray. Sprinkle the melted chocolate with the remaining peanuts and refrigerate until set, 20 minutes.
TIP: Melting chocolate in 20 second bursts stops the chocolate from burning.
Transfer the chocolate and peanut cookies to a plate or board to serve.
TIP: Store any leftover cookies in an airtight container for up to 2-3 days!