Chocolate Dipped Peanut Cookies
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Chocolate Dipped Peanut Cookies

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!

Allergens:
Milk
•Peanut
•Egg
•Gluten
•Wheat
•Soy

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 Time
DifficultyEasy

Ingredients

/ Serving 2 people

1 packet

roasted peanuts

(Contains Peanut; May be present: Tree Nuts, Milk, Sesame, Soy. )

1 packet

brown sugar

(May be present: Milk, Peanut, Sesame, Soy, 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, Hazelnut. )

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

(Contains Milk;)

1

egg

(Contains Egg;)

2 tbs

vegetable oil

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Nutritional Values

Energy (kJ)1043 kJ
Fat13.5 g
of which saturates6.7 g
Carbohydrate28.7 g
of which sugars20.3 g
Protein3.7 g
Sodium205 mg
The average adult daily energy intake is 8700 kJ

Utensils

•Small Pan
•Baking Tray
•Baking Paper

Instructions

1
1

• Preheat oven to 180°C/160°C fan-forced. Measure 100g butter. Roughly chop roasted peanuts.

2
2

• 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.

3
3

• 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.

4
4

• 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.

5
5

• 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.

6
6

• 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!