Name: Chocolate Dipped Peanut Cookies with White Chocolate Chips
Total time: 50 min
Yield: 2
Cuisine: Australian
Ingredients: 1 packet Crushed Peanuts; 1 packet Brown Sugar; 1 packet White Chocolate Chips; 1 packet Milk Chocolate Chips; 1 packet Basic Sponge Mix

HelloFresh

Recipes

Australian Recipes

Chocolate Dipped Peanut Cookies

with White Chocolate Chips

Get up to $230 off

Allergens:

Peanuts

•Milk

•Soy

•Gluten

•Wheat

The quantities provided above are averages only.

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 Time20 minutes

DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

Crushed Peanuts

(Contains: Peanuts; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Wheat.)

1 packet

Brown Sugar

(May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Peanuts.)

1 packet

White Chocolate Chips

(Contains: Milk, Soy; May be present: Almond, Brazil nut, Cashew, Gluten, Hazelnut, Macadamia, Pecan, Pine nut, Pistachio, Sesame, Walnut, Wheat, Peanuts.)

1 packet

Milk Chocolate Chips

1 packet

Basic Sponge Mix

(Contains: Gluten, Wheat; May be present: Almond, Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut, Peanuts.)

Nutritional Values

Calories1150 kcal

Energy (kJ)4820 kJ

Fat29.6 g

of which saturates13.9 g

Carbohydrate202 g

of which sugars130 g

Dietary Fibre7.1 g

Protein20.1 g

Sodium1510 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

• 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!