Peanut butter, and chocolate, and nuts.

Oh yeah what a surprise, I made something normal then covered it in a lot of stuff. The stuff being a layer of white chocolate, then a peanut butter cup, then Hazelnut and Macadamia nuts, then a milk chocolate splatter.

They’re pretty good. Here’s the Peanut Butter Cookie recipe I used;

Butter: 112g
White Sugar: 100g
Brown Surgar: 110g
Peanut Butter: 130g
Egg: One

Flour: 160g
Baking Soda: 4g
Salt: 1.25g

Get your butter room temp, I left mine out all night, mix together with the peanut butter, I mean really mix it until you can’t tell where peanut butter and regular butter begin. Or end. I put the peanut butter in the microwave on defrost and stirred intermittently to get it more pliable for mixing. After you get those butter and peanut butter congealed, add the egg, mix that in, then add the sugars. When that’s all well mixed, add the dry ingredients about a quarter at a time, mix well again, and add the next quarter till it’s done.

Put the cookie dough into the fridge, I left mine for about two hours. After that, take it out and roll it into 30g balls, then roll it in a bowl of sugar so it gets lightly coated, put them on a baking sheet, and back in the fridge for about 20 minutes. Take out your pan, then put it in the oven at 170 for 11.5 minutes. Your mileage may vary, do a test cookie.

For coating it in chocolate and nuts, click here, and scroll down to where it says “Onward to peanut butter balls, chocolate, and nuts.”, and follow that part, only cover the whole cookie in chocolate, then drop in a peanut butter cup. Add nuts. I used 50g of macadamia and 50g of hazelnut, chopped up finely and mixed together. Seemed to be the right amount. After you add your chocolate, let it cool for about an hour, and enjoy.

Yum.

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