Double peanut cookies with chocolate on the Delicious Blog

      Recipe:

      Source: https://www.vkusnyblog.com/recipe/dvojnoe-arahisovoe-pechene-s-shokoladom/

      Notes on ingredients:

      Peanut butter. You need smooth peanut butter here, without chunks. You can use store-bought or make your own following my recipe. But be warned: this will be quite a challenge for your blender or food processor.

      Peanuts. They amplify the peanut flavor of the cookies and create a textural contrast. Roasted peanuts work best. I recommend using salted peanuts, as the salt balances the sweetness and creates a pleasant flavor contrast.

      Sugar. I use brown sugar for these cookies — it gives the cookies a slight molasses note. Regular white sugar will work too, just without the extra flavor nuances.

      Eggs. Egg size — C-1 or M. Such an egg weighs about 55 g. Use room-temperature eggs for the recipe. If you don’t have time for them to warm up on the countertop, place them in a bowl of hot tap water for 15 minutes.

      Flour. Use regular all-purpose flour — top grade with about 10 g of protein per 100 g. Strong (high-gluten) flour is not suitable for this recipe.

      Butter. Use butter with at least 72.5% fat for this recipe. Like the eggs, it should be at room temperature, i.e. soft. But not melted!

      Chocolate. In this recipe I use chocolate chips; chopped chocolate bars also work well. Dark chocolate (60–72% cocoa) seems most harmonious to me, but you can use dessert chocolate (50–60% cocoa) or even milk chocolate if you prefer.

      Let's move on to the preparation.

      Chop the peanuts coarsely. A knife works best — it’s easier to control the size.

      If you’re using chocolate bars, chop those as well.

      Combine the butter and peanut butter, add the sugar and beat until creamy. The sugar won’t dissolve completely; that’s normal.

      Add the egg and beat again.

      Add the flour sifted with salt and baking soda and mix into a soft dough. Stir in the peanuts and chocolate.

      Mix until the add-ins are evenly distributed.

      Place the dough in a bowl, cover with plastic wrap and refrigerate for 30 minutes.

      Form 18 balls from the chilled dough and place them on a baking sheet. Leave plenty of space between them, as the cookies will spread during baking.

      If all the portions don’t fit at once, keep the extras in the refrigerator and bake the second batch later. In that case, slightly press the balls from the second batch with your palm to flatten them a bit.

      Bake in a preheated oven at 180°C for about 13–15 minutes.

      Transfer the baked cookies to a wire rack immediately.

      Wait until they cool slightly — then dig in :)

      Enjoy your tea!

      This double peanut cookie with chocolate recipe was tested and prepared by chef Tatyana Nazaruk — the author of Vkusny Blog.

      Want to say thank you? It’s easy!