Chocolate, peanut and almond cookies
Get ready for a delightful snack! For a successful treat break, nothing beats these extra thick cookies. Crunchy on the outside, soft on the inside, filled with chocolate and almonds. With these cookies, smiles and indulgence are guaranteed. Let's dive into the steps of our recipe below ↓ ↓
Ingredients
Materials
- 1 food processor (for making the peanut butter)
Preparation
Blend the peanuts to make peanut butter. Transfer to a bowl and whisk with the egg and butter until creamy.
Incorporate the flour, baking powder, and brown sugar. Chop the chocolate and add it along with the almonds. Mix everything well.
Once the mixture is homogeneous, form small balls and place them on a baking sheet lined with parchment paper.
Flatten the balls and bake for 10-12 minutes at 350°F (180°C).
Let them cool down: they're ready to enjoy!
Observations
What makes these chocolate, peanut, and almond cookies unique?
These cookies are extra thick, crunchy on the outside, and soft on the inside, offering a delightful combination of flavors from chocolate, peanuts, and almonds.
Can I substitute any ingredients in this cookie recipe?
Yes, you can use almond butter instead of peanut butter, and you can also replace dark chocolate with milk chocolate if you prefer a sweeter taste.
How can I ensure my cookies are perfectly baked?
Make sure to flatten the cookie balls before baking and keep an eye on them in the oven; they should be golden brown around the edges but still soft in the center when done.
What is the best way to store these cookies?
Store the cookies in an airtight container at room temperature for up to a week, or freeze them for longer storage.
Can I make these cookies healthier?
You can reduce the sugar content, use whole wheat flour instead of all-purpose flour, and add oats for extra fiber while still enjoying the delicious taste of the cookies.
Nutrition
- Carbo: 9.3g
- Total fat: 11.9g
- Saturated fat: 4.2g
- Proteins: 4.9g
- Fibers: 1.8g
- Sugar: 4.4g
- ProPoints: 5
- SmartPoints: 6
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