Peanut and chocolate cookie

Cookie cacahuète et chocolat

Peanut and chocolate cookie

– cookie dough,
– peanut caramel,
– peanut praline,
– chocolate chips,
– unsalted peanuts.

Ingredients

Cookie dough
✔50g softened butter
✔50g brown sugar
✔35g caster sugar
✔1/2 egg
✔1 pinch salt
✔Liquid vanilla
✔1 teaspoon baking powder
✔110g flour
✔15g chocolate chips

Peanut caramel
✔60g liquid cream
✔15g milk
✔15g glucose syrup
✔30g glucose syrup + 25g sugar
✔20g butter
✔20g peanut praline

Peanut praliné
✔120g powdered sugar
✔60g unsalted peanuts

+ a few unsalted peanuts

Equipment used

– Tefal baking tray

– Pastry bag

The recipe

For about 4 cookies

Peanut Praline
✔120g caster sugar
✔60g unsalted peanuts

Pour the peanuts onto a baking tray and bake at 150°C for 15 minutes. Pour the caster sugar into a saucepan and make a caramel. Pour onto a sheet of parchment paper and leave to cool. Place the peanuts and chopped caramel in the bowl of a blender and blend until praline is obtained. You’ll have some praline left over at the end of this recipe.

Cookie dough
✔50g softened butter
✔50g brown sugar
✔35g caster sugar
✔1/2 egg
✔1 pinch salt
✔Liquid vanilla
✔1 teaspoon baking powder
✔110g flour
✔15g chocolate chips

Mix all the ingredients, form into a pudding, wrap and chill for at least 30 minutes.

Cookie cacahuète et chocolat
Cookie cacahuète et chocolat
Cookie cacahuète et chocolat
Cookie cacahuète et chocolat

Make 4 balls and place on a baking sheet lined with baking parchment.

Cookie cacahuète et chocolat

Flatten the balls slightly with the palm of your hand. Bake at 150°C for 8 minutes. Once out of the oven, if your cookies are not quite round, use a pastry ring with a larger diameter than your cookies and make circular movements on them.

Continue baking for at least 8 minutes. The time may vary according to the oven and the texture you wish your cookies to have, whether soft in the middle or well baked.

Once out of the oven, leave to cool on a wire rack to harden slightly.

Cookie cacahuète et chocolat

Peanut caramel
✔60g liquid cream
✔15g milk
✔15g glucose syrup
✔30g glucose syrup + 25g sugar
✔20g butter
✔20g peanut praline

In a first saucepan, heat the liquid cream, milk and 15g glucose syrup.

In a second saucepan, add the 25g caster sugar and 30g glucose syrup. Heat through. As soon as the caramel begins to color, remove from the heat and add the hot cream/milk mixture in batches. Stir and cook for a further few minutes.

Remove from the heat and add the butter, cut into pieces, and the peanut praline. Mix well. Fill a piping bag with the caramel and chill until ready to assemble.

Cookie cacahuète et chocolat
Cookie cacahuète et chocolat
Cookie cacahuète et chocolat
Cookie cacahuète et chocolat

Poach the caramel on the cookies.

Cookie cacahuète et chocolat

Then poach the peanut praline.

Finally, I added a few chocolate chips and unsalted peanuts on top.