Summary

Ingredients

• 150 g powdered suar
• 300 g peanuts (roasted, unsalted)
• 0.5 tablespoon ½ oil (sunflower oil)
• 100 g butter, soft
• 40 g peanut cream
• 150 g suar, brown
• 1 small egg (s)
• 150 grams flour
• 1 pinch (s) salt
• 0.5 teaspoon ½ baking powder
• 125 g chocolate flakes, (tart)
• 1 vanilla pod (s)

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Instructions

1. Caramelize powdered sugar in a small saucepan over medium heat until light brown. Mix in 150 g peanuts. Immediately place the mixture on baking paper and flatten it with an oiled spoon. Let cool down.
2. Then break the caramel nuts into small pieces and set aside.
3. Mix the flour, salt and baking powder together. Cut in the length of the vanilla pod and scrape out the pulp with a knife. Roughly chop the remaining peanuts in an electric mixer. Beat the butter and peanut cream in a mixing bowl with the whisk of the hand mixer until frothy. Stir in the brown sugar and egg. Add flour mixture, chocolate, vanilla pulp and nuts and fold in thoroughly.
4. Preheat the oven to 180 ° C. Cover the tray with baking paper.
5. Remove a walnut-sized portion from the mixture, press flat and place on the baking sheet with a little space between them. Bake the cookies in the oven on the middle rack for 15-20 minutes until golden brown. Take the tray out of the oven about 10 minutes before the end of the baking time and spread the candied peanut pieces on the cookies. Bake the cookies and then let them cool down first on the baking sheet and later on the wire rack.