I have returned from a wonderful four days in Paris which consisted of a lot of rain, crepes, plenty of tennis watching and finally sunshine! It was really great fun and it’s a beautiful city. I have pictures, and hopefully a Julia Child French recipe, that I’ll share at the weekend but for now….cookies!
I may or may not have fist pumped when I ate one of these still warm from the oven. I was curious to see if throwing a bunch of chopped/chipped things into a cookie batter had worked, and it most definitely had.
I made these as a gift for a guy friend, so I was trying to think manly flavours. Dark chocolate, salted peanuts and fudge….sounds good to me. I’d planned on just going chocolate chip and roasted peanut cookies, buying plain nuts and roasting them myself with a sweet/salty coating but it got really sunny and I spent too much time outside for making nuts as well as cookies. So, instead I added fudge.
The fudge seems to have worked out really well in these cookies, it has melted down into nuggets of sweet chewy goodness, balancing out the dark chocolate. Both of these flavours are enhanced by the salty peanuts.
Make sure all of the delicious additions are chopped to roughly the same size.
Folding the chips in my hand is the easiest way and stops the fudge breaking up too much.
I wrapped these up in parchment paper and string as they were for a birthday present. Edible gifts are most definitely the best kind!
Chocolate Peanut & Fudge Cookies
Adapted from Joy the Baker
- 115g unsalted butter, at room temperature
- 1/2 cup [100g] caster sugar
- 1/2 cup [120g] light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups [175g] plain flour
- 1/2 tsp bicarbonate of soda
- 1/2 cup [80g] roasted, salted peanuts, roughly chopped
- 3/4 cup [100g] dark chocolate chips/dark chocolate cut in to chunks
- 3/4 cup [150g] fudge, cut into chunks
- Preheat the oven to 160 degrees.
- Line 3 baking trays with grease proof paper and set aside.
- Roughly chop the peanuts, chocolate and fudge to about the same size, set aside.
- In a bowl whisk together the flour and bicarbonate of soda.
- In a seperate bowl or stand mixer beat together the butter and sugar until pale and fluffy, it should take about 2-3 minutes.
- Add the egg and mix for a further minute until fully incorporated.
- Mix in the vanilla.
- Add the flour mixture and mix on low until the mixture just comes together.
- Stir in the chocolate, peanut and fudge until evenly distributed within the mixture.
- Dollop the mixture onto the prepared baking trays, about 2 rounded teaspoons worth. Ensure that there is about 4 cm between the cookies.
- Bake for 15-18mins, until just golden. Leave to cool on the trays for a few minutes before transferring on to a cooling rack.