Choc Chip Peanut Cookies
Meet your new favourite cookie. These soft and chewy chocolate chip peanut cookies really hit the spot. Dark choc chips and crunchy peanuts, all finished off with a hit of sea salt. They're easy to make and while they do need to chill in the fridge before baking, trust us—it’s totally worth the wait. The rest time, ensures you get that perfect cookie texture with every bite. Simple, satisfying, and downright delicious—these treats will become a staple in your cookie jar.
Ingredients 10
180 g unsalted butter, melted and cooled
200 g brown sugar
100 g caster sugar
100 g peanuts, roasted, salted, roughly chopped
2 eggs
320 g plain flour
1 tsp baking powder
1⁄2 tsp baking soda
300 g dark chocolate chips
Sea salt flakes, to finish
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Method 8
In a small saucepan, melt and set aside to cool. Roughly chop and set aside.
In a medium mixing bowl, use a wooden spoon to combine , and melted . Add , one at a time, incorporating well before adding the second egg.
Add , , , and chopped . Mix until everything is combined and resembles cookie dough.
Lay cookie dough onto a long piece of baking paper. Shape into a log about 9cm in diameter, then wrap in baking paper and twist ends tightly to seal. There is enough dough to make 1 giant log or 2 smaller logs.
Place the log in the fridge for at least 4 hours, or overnight.
When you are ready to bake the cookies, preheat the oven to 170°C fan-forced and line a flat baking tray with baking paper. Take the cookie dough log out of the fridge and slice it into generous 2cm thick slices for as many cookies as you would like to bake. Place cookies on the baking tray, leaving 5cm between cookies to allow for spreading. Use multiple trays as needed. Rewrap any remaining cookie dough; it will last for a week in the fridge and 3 months in the freezer.
Bake for 10-12 minutes, until cookies are just starting to turn golden. Avoid overcooking to keep them soft and chewy inside. Remove from oven, sprinkle with flaked sea salt and allow to cool slightly before serving.
Store extra baked cookies in an airtight container on the bench for up to a week. If you are storing lots of cookies, lay them flat with baking paper in-between each layer.
Clove Kitchen's tips
The biggest tip for perfecting these cookies is to avoid overcooking them. The edges should be just browning and the centre still quite pale, but don't panic! They will be perfectly soft and chewy in the centre as they cool.
Helpful tips
Why is it important to chill the cookie dough for at least 4 hours?
Can I freeze the cookie dough log for later use?
How can I ensure that the cookies remain soft and chewy in the center?
What are some alternative flavour variations I can try with this cookie recipe?
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Notes
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