Chocolate Dipped Peanut Cookies

Chocolate Dipped Peanut Cookies

with White Chocolate Chips | Serves 8+

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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!


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Total Time50 minutes
Cooking difficultyEasy

Serving 4 people

Ingredientsarrow down iconarrow down icon

Serving 4 people

2 packet

roasted peanuts

(ContainsPeanutsMay be presentTree Nuts, Gluten, Sesame, Milk, Soy)

1 packet

brown sugar

(May be presentTree Nuts, Gluten, Sesame, Milk, Soy, Peanuts)

1 packet

basic sponge mix

(ContainsGlutenMay be presentTree Nuts, Sesame, Milk, Soy, Peanuts)

1 packet

white chocolate chips

(ContainsMilk, SoyMay be presentTree Nuts, Gluten, Sesame, Peanuts)

1 packet

milk chocolate chips

(ContainsMilk, SoyMay be presentTree Nuts, Gluten, Sesame, Peanuts)

Not included in your delivery

100 g






1 tbs

vegetable oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)1090 kJ
Fat12.3 g
of which saturates7 g
Carbohydrate32.4 g
of which sugars22.3 g
Protein4.1 g
Sodium191 mg
Utensilsarrow down iconarrow down icon
Small Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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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!