HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconChocolate Dipped Peanut Cookies
Chocolate Dipped Peanut Cookies

Chocolate Dipped Peanut Cookies

with White Chocolate Chips | Serves 8+

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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.

Preparation Time50 minutes
Cooking difficultyEasy

Serving 2 people

Ingredientsarrow down iconarrow down icon

Serving 2 people

1 packet

roasted peanuts

(ContainsPeanutsMay be present Tree Nuts, Milk, Sesame, Soy)

1 packet

basic sponge mix

(ContainsGlutenMay be present Tree Nuts, Milk, Sesame, Soy, Peanuts)

1 packet

white chocolate chips

(ContainsMilk, SoyMay be present Tree Nuts, Sesame, Gluten, Peanuts)

1 packet

milk chocolate chips

(ContainsMilk, SoyMay be present Tree Nuts, Sesame, Gluten, Peanuts)

Not included in your delivery



1 packet

brown sugar

(May be present Tree Nuts, Milk, Sesame, Soy, Gluten, Peanuts)




2 tbs

vegetable oil

Nutritional Values
Nutritional Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1080 kJ
Fat13.4 g
of which saturates7.9 g
Carbohydrate31.3 g
of which sugars27.2 g
Protein2.8 g
Sodium111 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Small Pan
Baking Tray
Baking Paper
Instructionsarrow up iconarrow up icon
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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!