Peanut Butter Cookies

Peanut butter cookies are one of the best types of cookies. Our cookies are extra special as it is made from homemade peanut butter and is topped with melted chocolate.

For our recipe, we have used Super Chef Peanuts, provided to us by one of our partners, STO (State Trading Organization). They are premium-quality peanuts, rich in flavour and taste. They are also raw and skinless, making them easy to use in a variety of recipes. You can use it for both desserts and savoury dishes as they are plain and unsalted.

For grinding the peanuts, we have used the Russell Hobbs Compact Home Food Processor, also provided by STO. It has a 1.9L processor bowl with 1.2L usable capacity, along with a dual slicing/shredding disc attachment and a removable stainless-steel blade. It is also smaller than normal food processors, reducing counter space and making it easier to carry.

Makes: 14-15 cookies

Ingredients:

For the peanut butter

• 1 cup Super Chef Peanuts
• ¼ tsp salt
• ¼ tsp sugar
• 2 tsp honey

For the cookie

• ½ cup peanut butter
• 4 tbsp white sugar
• ¼ cup brown sugar
• 1 egg (room temperature)
• 1 tsp vanilla essence
• 70g flour

For the topping

• 50g cooking chocolate
• ¼ cup whipping cream

Instructions:

1. First, preheat the oven at 170 degrees Celsius for 10 minutes. Then, line a tray with aluminium foil. 
2. Spread 1 cup Super Chef Peanuts on the tray and place it inside the oven to roast for around 18 minutes at 170 degrees Celsius, until light brown in colour. Set aside to cool for 15 minutes.
3. Add the roasted peanuts to the Russell Hobbs Compact Home Food Processor, and grind at high speed for 1 minute. It will become fine crumbs at this point.
4. Then, add in ¼ tsp of salt and continue blending for 5 minutes, until it reaches a paste-like consistency. We blended for 1 minute at a stretch before taking 15 second breaks to scrape down the sides.
5. Just before blending for the last minute, add in 2 tsp honey and ¼ tsp sugar.
6. To prepare the cookie dough, add the peanut butter (which will be around ½ cup), 4 tbsp white sugar, ¼ cup brown sugar, 1 egg, and 1 tsp vanilla essence to a bowl. Mix everything together using a spatula to combine.
7. Add 70g flour to the bowl and mix the dough with your hand, then knead until it becomes a firm but malleable dough.
8. Form 1.5-inch balls with the cookie dough and press them slightly down using your palm to flatten them a bit.
9. Then, using your thumb or a small teaspoon, press down in the middle of each cookie dough ball to create a small well.
10. Preheat the oven to 180 degrees Celsius for 10 minutes.
11. Line a tray with baking paper. Arrange the cookies on top, leaving some space in between the cookies.
12. Bake the cookies in the preheated oven for 15 minutes, until they turn a darker brown in colour.
13. In the meantime, add 50g cooking chocolate and 4 tbsp whipping cream into a pot. Cook while stirring over medium heat for 2 minutes to melt the chocolate. Once the chocolate has fully melted, transfer it to a small bowl.
14. Take the cookies out of the oven and pour the melted chocolate into the wells in the cookies that you made earlier. This should be done while the cookies are still hot from the oven.
15. Then, drizzle some more melted chocolate over the cookies.
16. Chill the cookies in the refrigerator for 10 minutes to let them cool down before serving.