Choco Peanut Cookies

jesusc2288 (29)in #cooking • 5 years ago (edited)

Soft as a cake, they crumble to the touch. Crunchy, they crack when you bite them. Melcochosas, with taffy center. These properties will depend on the ingredients, such as amount of sugar, butter or eggs, as well as how long they are in the oven. I have to confess that I like them all

Today I bring you the "spoon cookies", so called because they are formed with the help of two spoons, since their mass is of creamy consistency. The piles of dough once in the oven are scattered with the heat, giving the round shape to the cookies. And I've made them with two national super ingredients: chocolate and peanuts, a delicious mix. With a pinch of salt flower on top to contrast the flavors.

The cookies are so quick to make that they become the perfect dessert or craving. With a glass of milk, with a creamy ice cream or next to a cup of coffee.

Ingredients
2-1 / 2 tz of flour without baking powder

1 teaspoon of baking soda

1/2 tsp of salt

250 g of unsalted butter to the environment

3/4 tz of sugar

3/4 tz of brown sugar

2 large eggs

1 tsp vanilla extract

1-1 / 2 tz chocolate 70% chopped

1/2 tz of roasted and salted peanuts

Flower of salt (optional)

Preparation
Preheat the oven to 180 C / 350 F.
Line 2 tin cans with waxed paper.
Sift the flour with the baking soda and salt.
Beat the butter with the blender, which should be soft, with the two kinds of sugar, a couple of minutes.
Add the eggs and vanilla, beat a few seconds to mix well. With a rubber spatula clean the edges of the bowl.
Add the flour and add the chopped chocolate with the peanuts mixing with the rubber spatula.
With the help of two spoons put flakes of the mixture on the tin and bake for 12 minutes.
Remove, leave about 5 minutes and with a metal spatula remove the cookies and put them on a rack so that they finish cooling well.

TRICKS / TIPS

You can make the mixture a day before and have it refrigerated or portion it and freeze it up to a week.
If you like more crunchy, leave it longer in the oven until the edges are well browned.
They can substitute the chocolate and peanuts I have used for: toasted hazelnuts, nuts, raisins, cranberry raisins, milk chocolate or white chocolate.

what do you think about this recipe?