Peanut butter, white choc and Nutella cookies
Makes 18
200g unsalted butter melted and cooled
280g dark brown sugar
80g caster sugar
72g Peanut butter & 72g Nutella f
1 large egg
1 tbsp of vanilla extract
350g plain flour
11/4 tsp bicarb of soda
1 tsp baking powder
1/2 tsp ground espresso powder
180g white chocolate plus 20g for topping.
Few extra chocolate chunks for the tops of the cookies
method:
Preheat the oven to 170 degrees and lightly grease a baking tray and add baking paper.
Firstly scoop 1/2 teaspoons of both peanut butter and Nutella on a tray and place in the freezer for later.
Place the melted and cooled butter in a bowl, add both sugars and whisk
Whisk in the egg and vanilla until glossy
In a separate bowl whisk the flour, bicarb, baking powder, espresso, and a pinch of salt flakes together.
Chop the chocolate roughly into small chunks.
Add the flour mixture to the wet ingredients and using a wooden spoon mix till it’s just combined.
Fold in the chocolate until evenly incorporated.
Chill the dough for 15 minutes or until able to roll into balls.
Roll each cookie, I weighed mine at 50g but if you prefer just roll 2 tbs of cookie mix, working them into a ball shape
Place half a teaspoon of frozen peanut butter and Nutella in the middle of the dough and wrap the dough around them,
Place them 3 cm apart
Bake cookies for 10 minutes, tap the tray slightly on the oven door, to release air from the cookies (they will deflate slightly) then place them back in the oven for the remaining 4 minutes.
Remove the cookies from the oven they should be golden brown with a crisp edge.
I place a few more chocolate chunks on top of my freshly baked cookies and allow them to melt slightly whilst the cookies are cooling.
Once cooled add a sprinkle of more sea salt and serve.
