Thursday, 17 March 2016

Peanut butter and almond cookies with dark chocolate center

My mission to use up an almost full jar of peanut butter nearing its expiration date yielded these delicious and rather unphotogenic cookies as a result. They go perfectly with tea or coffee, are great for breakfast or a snack, and not so great if you – like me – suffer from a peanut allergy. But what can I say? These are as addictive as a good TV series, and I have very little self control.

You will need:
100 g butter (room temperature)
150 g peanut butter
90 g sugar
2 eggs
200 g flour
2 tbsp coconut flour
150 g almond meal
50 g almonds, chopped
100 g (approximately) dark chocolate (about 80% cocoa solids)

In a stand mixer, cream the butter with sugar and peanut butter for about two minutes. Add the eggs and let it mix for another few minutes, until the mixture gets very pale and fluffy.

Mix in the all-purpose and coconut flour, then add the almond meal and lastly the chopped almonds. At this point the dough will get too hard for a whisk attachment, so use your hands to knead it thoroughly.

Break the chocolate into pieces (not too small), then cover each piece of chocolate with cookie dough. A fair warning – this dough feels very oily and crumbly, and is kind of a pain in the butt to work with. But, you know, a little patience goes a long way. Make sure the chocolate is completely covered with the dough; it reduces the chance of it leaking out of the cookies as they bake.

Bake at 180°C for 20 to 30 minutes, depending on your oven and size of the cookies.

Hercule Poirot coffee cup by polonapolona