• Temperature: 180
  • Cooking Time: 12 - 15 minutes

Choc-mas Peanut Cookies

Worth the Effort

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Ingredients

For the Cookies:

170g Stork Baking Margarine (at room temperature)
70g light brown sugar
70g granulated sugar
2 large egg yolks
2 tsp vanilla extract
250g all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 cup dark chocolate chips, finely chopped
55g salted peanuts, finely chopped

For the Chocolate Coating:

1 1/2 cups dark chocolate chips
27g salted peanuts, finely chopped

Step by step method

  1. Prepare the Dough:

  2. In a stand mixer with the paddle attachment, beat the Stork Baking Margarine on medium speed for 30 seconds until smooth.
  3. Add the light brown sugar and granulated sugar, and cream together for another minute.
  4. Add the egg yolks and vanilla extract, mixing until just combined.

  5. Incorporate the Dry Ingredients:

  6. Add the flour, baking powder, and salt to the mixer. Blend on low speed until the dough is almost fully mixed.
  7. Remove the bowl from the mixer and fold in the chopped dark chocolate chips and salted peanuts by hand to ensure they are evenly distributed.

  8. Form and Chill the Dough:

  9. Place the dough onto a large piece of cling film and shape it into a log, approximately 38 cm (15 inches) long.
  10. Wrap the dough tightly and refrigerate for 2 hours, or until firm. The dough can stay in the fridge for up to 2 days.

  11. Prepare for Baking:

  12. Preheat the oven to 180°C. Line two baking trays with baking paper.
  13. Remove the chilled dough from the fridge and slice it into 6mm (1/4-inch) rounds. Arrange the rounds 2.5 cm (1 inch) apart on the prepared trays.

  14. Bake the Cookies:

  15. Bake for 12–15 minutes, or until the edges are just starting to turn a light golden colour.
  16. Let the cookies cool completely on the baking trays.

  17. Prepare the Chocolate Coating:

  18. Melt the dark chocolate chips in a double boiler over low heat, stirring continuously until smooth.
  19. Remove from heat.

  20. Dip and Decorate the Cookies:

  21. Dip half of each cooled cookie into the melted chocolate, letting any excess drip off.
  22. Sprinkle with the chopped salted peanuts and place on baking paper to set.

  23. Finish and Store:

  24. Let the cookies sit until the chocolate is fully set.
  25. Store in an airtight container and enjoy within a week.

  26. Storage Instructions

  27. Store these cookies in an airtight container at room temperature for up to one week. For longer storage, you can freeze them after dipping them in the chocolate coating—ensure the chocolate is fully set before freezing. Thaw at room temperature before serving.