SALTED PEANUT EASTER COOKIES

It has been so long since I have written a blog post for Miss Trixie. Honestly, between working as a producer and running this little cake biz, writing just has not been a priority. And I apologise. 

But I felt the need to write this post because I recently made these absolutely heavenly cookies that I shared with my housemates. Shared is a loose term, because I managed to devour a good third of the batch before I willingly left them out for them. Greedy, I know. 

Evelyn, the stunning girlfriend of my housemate Nick, loved them so much that she asked for the recipe. And it was her asking for it that it prompted me to think, I need to share this recipe with everyone. 

So here goes -

Salted peanut chocolate Easter cookies

Ingredients
120g unsalted butter, softened
3/4 cup firmly packed brown sugar
3/4 cup caster sugar
1 egg
1 tsp vanilla bean paste or extract
3 tbsp dutch cocoa
1 1/2 cups plain flour
1/2 tsp baking soda
1/4 tsp salt
100g quality dark chocolate chips (I only ever use Callebaut)
100g salted peanuts
Milk chocolate easter eggs, approximately 24

Method
1. Preheat oven to 160 degrees, fan forced. Line 3 baking trays with grease proof paper
2. Cream the butter and sugar in the bowl of an electric mixer. Scrape down the sides of the bowl regularly to ensure all is incorporated.
3. Add the egg and vanilla and beat.
4. Sift the flour, cocoa powder and baking soda over the butter mixture and using a wooden spoon, mix together.
5. In a separate bowl, mix the choc chips, peanuts and salt together before adding to your cookie dough and mixing through. 
6. Taking chunks of the dough, roll into ping pong sized balls and place into a tupperware container. Pop in the freezer for 15 minutes to firm up**
7. Once your chunks of dough are firm, remove from the freezer and place on lined baking trays, about 3 - 4cm away from each other. I managed to get about 8 balls of dough per tray. Press a chocolate egg into each ball of dough and push down slightly so the egg is firmly fixed onto the ball of dough.
8. Bake in the oven for 10 minutes. Allow cookies to cool on tray for 5 minutes before transferring gently to a cooling rack. 
9. Store your cookies in an air tight container

 **This step is not necessary, but I find that if you cook your dough straight away, the cookies will spread and be slightly thinner. 

On Easter Sunday, I'll be enjoying these with a cup of Earl Grey tea! Happy Easter biscuit lovers x