Chocolate Dipped Peanut Cookies
with White Chocolate Chips | Serves 8+
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.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 packet
roasted peanuts
(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )
1 packet
basic sponge mix
(Contains Gluten, Wheat; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
1 packet
white chocolate chips
(Contains Milk, Soy; May be present: Gluten, Peanut, Sesame, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pine Nut, Pecan, Pistachio, Walnut. )
1 packet
milk chocolate chips
(Contains Milk, Soy; May be present: Tree Nuts, Gluten, Peanut, Sesame. )
Not included in your delivery
butter
1 packet
brown sugar
1
egg
(Contains Egg;)
2 tbs
vegetable oil
Nutritional Values
Utensils
Instructions
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 baking 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 browned 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 dough. 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 two 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.
When the cookies have cooled, place the milk chocolate chips and vegetable oil in a medium heatproof bowl. Microwave in 20 second bursts, stirring each time, until melted and smooth. Dip the cookies 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 cookies to a plate or board to serve.
TIP: Store any leftover cookies in an airtight container for up to 2-3 days!