Summary

Ingredients

• 80 g suar, white
• 120 g suar, brown
• 180 g flour
• 20 g bakin cocoa
• 130 g butter, soft
• 1 egg (s)
• 1 packet vanilla sugar
• 0.5 teaspoon ½ baking powder
• 150 g dark couverture or chocolate drops
• 1 pinch (s) salt
• 50 g peanuts, unsalted

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Instructions

1. Melt the butter and mix it with both types of sugar. Then stir in the egg, vanilla sugar and salt. Mix the flour, baking powder and baking cocoa in a separate bowl and stir into the sugar mixture in small portions.
2. Roughly chop the couverture and then fold it into the cookie dough with the peanuts. Now place the finished dough in the refrigerator for about 30 minutes and let it harden.
3. Finally, form small balls of dough with your hands and place on a baking sheet.
4. Now bake the biscuits for about 12 minutes at 180 degrees (top / bottom heat) in the preheated oven and let them cool on the warm tray.
5. The recipe is enough for about 20 medium-sized biscuits.