Chocolate Dipped Peanut Cookies
with White Chocolate Chips | Serves 6+
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
brown sugar
(May be present: Gluten, Milk, Peanut, Sesame, Soy, Wheat, Almond, Brazil Nut, Cashew, Hazelnut, Macadamia, Pecan, Pine Nut, Pistachio, Walnut. )
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
100 g
butter
1
egg
(Contains Egg;)
2 tbs
vegetable oil
Nutritional Values
Utensils
Instructions
• Preheat oven to 180°C/160°C fan-forced. Measure 100g butter. Roughly chop roasted peanuts.
• In a small saucepan, melt the butter over medium-high heat, until beginning to brown, 2-3 minutes. Set aside until cooled slightly, 5 minutes.
• In a large bowl, mix browned butter and brown sugar until well combined. Add the egg and mix until smooth. • Stir in basic sponge mix to form a thick dough. Add white chocolate chips and 1/2 the chopped peanuts and stir until combined. • Refrigerate 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 dough balls on two lined oven trays, allowing room for spreading. • Bake for 14-16 minutes or until golden. Allow cookies to cool on trays for 5 minutes. Transfer to a wire rack to cool completely.
• When the cookies have cooled, place milk chocolate chips and the vegetable oil in a medium heatproof bowl. Microwave in 20 second bursts, stirring each time, until melted and smooth. • Dip cookies halfway into melted chocolate and carefully place on a lined tray. Sprinkle melted chocolate with remaining peanuts and refrigerate until set, 20 minutes.
TIP: Melting chocolate in 20 second bursts stops the chocolate from burning.
• Transfer cookies to a plate or board to serve. Enjoy!
TIP: Store any leftover cookies in an airtight container for up to 2-3 days!
