Urmelis Double Chocolate Peanut Butter Cookies with Salty Peanuts
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 13 mins |
| Total Time | 43 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g dark chocolate
- 75 g chocolate, white
- 100 g peanuts, salty, roasted without fat
- 180 g oat flakes, hearty
- 160 g flour
- 1 teaspoon Baking powder
- 0.5 teaspoon ½ baking soda
- 175 g peanut butter, crunchy
- 170 g butter
- 110 g suar, brown
- 100 g suar
- 1 teaspoon vanilla sugar
- 5 drops vanilla flavor
- 1 pinch (s) salt
- 2 pinches cinnamon
- 2 medium egg (s)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat, line the baking trays with baking paper.
- Chop the chocolate into small cubes, coarsely chop the peanuts. Mix both with the oatmeal in a bowl. In another bowl, mix the flour with the baking powder and baking soda.
- In a large enough bowl, stir the peanut butter with the butter until creamy. Add the sugars, vanilla flavor, salt and cinnamon and continue to stir until creamy. Add the eggs one at a time, then carefully stir in the flour mixture. Finally stir in the oatmeal mixture first briefly with the stirrer, then evenly with the spatula. Use two teaspoons to put not too small heaps on the tray. Bake for about 13 minutes on the middle rack until golden brown.
- Let cool down a minute on the baking sheet, then let cool down completely on the wire shelf. While one load is in the oven, the next load can be prepared on the second tray.
- After cooling, store the biscuits in a tin and ideally let them steep for one night.
- Notes: The amount of dough is sufficient for four trays. You can also use only dark or only white chocolate or replace part of the amount of chocolate with cranberries.
- If you don`t like cinnamon, you can leave it out.
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