Chocolate peanut butter cookies
st.
Ingredients · Servings 20
- 100 g butter
- 100 g peanut butter
- 250 g flour
- 100 g sugar
- 1 tsp baking powder
- 75 g dark chocolate
- 75 + 25 gr of raisins
- 3 tablespoons of ice-cold water
- Pinch of salt
Method · 1 h 5 min
- Preheat the oven to 170 degrees Celsius (fan-assisted).
- Cut the cold butter into cubes and place it in a bowl together with the peanut butter. Sift the flour and baking powder and add this to the butter. Chop the peanuts into pieces and add them to the mixture. Add the sugar and salt and knead everything into a dough.
- Add the water spoonful by spoonful. If it is too dry, add an extra spoonful of water. If the dough is already quite wet, do not add any more water. Then let the dough rest in the refrigerator for half an hour.
- Form balls the size of a golf ball and place them on a baking sheet lined with parchment paper. Flatten the balls. Bake the peanut butter cookies for approximately 25 minutes. Then let the cookies cool.
- Melt the chocolate using a bain-marie. You do this by placing a small bowl over a pan of hot water. Make sure the bottom of the bowl does not touch the water. Melt the chocolate in batches. First, melt half using the bain-marie. Then remove the bowl from the heat and add the other half.
- Meanwhile, chop the remaining peanuts into small pieces. Dip the cookies halfway into the chocolate and sprinkle them with the peanuts. Let the chocolate peanut butter cookies cool on a sheet of baking paper until the chocolate has hardened.
