Milk Chocolate Peanut Butter Cookies

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By Team Studio Kitchen

Salty, sweet, crunchy and so naughty these cookies are the benchmark in decadence. The recipe is similar to our Triple Chocolate Chip Cookies especially in making the dough but the main differences are the addition of peanut butter to the dough and that the entire biscuit is dipped in luxurious milk chocolate. This may seem like a large recipe but the balls of dough can be frozen or refrigerated and cooked whenever you like. I would suggest though to bake the whole batch and that way you are only tempering milk chocolate once. 

I have specified a large quantity of tempered milk chocolate as this will make the cookies easier for you to dip. You will have chocolate left over that you can use in other bakes but do please remember that this chocolate may have come into contact with peanuts. 

Time

2

hour

0

minutes

Degree of Difficulty

Advanced

Save

0

Portions

20
pieces

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Ingredients

Servings

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220g unsalted butter
200g brown sugar
180g caster sugar
200g peanut butter (A) smooth or crunchy
5g bicarbonate soda
1 whole vanilla pod, seeds scraped
100g eggs, (approx. 2 medium whole eggs)
320g plain flour
130g unsalted raw peanuts
200g milk chocolate (A) buttons or coarse chopped
200g dark chocolate, buttons or coarse chopped
300g peanut butter (B), smooth or crunchy
1 kg milk chocolate (B) tempered
150g toasted peanut pieces coarse chopped
1

For the cookie dough… cream the butter, the sugars, peanut butter (A), bicarbonate soda & vanilla seeds together slowly with the paddle attachment in an electric stand mixer. Continue until the mix is pale and smooth, use a scraper to scrape the insides of the bowl to ensure it has evenly mixed. Add the eggs one at a time while continuing to beat on a low to medium speed, mix well before again scraping down the sides. Add the flour, chopped peanut pieces, milk chocolate (A) and dark chocolate, continue to mix slowly to combine.

 

2

Shape the cookie dough… remove from the machine and use two spoons to weigh the dough onto a strip of baking paper. We are looking for 85 g per cookie by weight which will yield 20 cookies. Once the dough is scaled off add the portions to a silicone mould round with a diameter of 80 mm - 85 mm. Use lightly floured fin gets to push and flatten the dough into the moulds.

 

3

Heat the oven … preheat your oven to 180°C and place a tray of 6 cookies onto a baking tray.

 

4

Bake the cookies… bake for 18-20 minutes, remove from the oven and leave to cool in the moulds for 10 minutes before remoulding them and leaving them to cool fully on a wire rack. Continue to bake the rest of the cookies in this way. 

 

5

Pipe peanut butter… transfer peanut butter (B) into a piping bag fitted with a small plain nozzle. Pipe approx. 15 g of peanut butter on top of each cookie in the centre. 

 

6

Dip each cookie… fully dip each cookie in the tempered milk chocolate, completely cover the bottom and the top surface with the peanut butter piping, with chocolate. Use a palette knife to remove from the chocolate and gently tap off any excess. transfer to a lined tray. 

 

7

Add peanut pieces… While the milk chocolate is still tacky add some chopped toasted peanut pieces to the surface of the exterior of each cookie. 

 

1
0 hours 0 minutes

For the cookie dough… cream the butter, the sugars, peanut butter (A), bicarbonate soda & vanilla seeds together slowly with the paddle attachment in an electric stand mixer. Continue until the mix is pale and smooth, use a scraper to scrape the insides of the bowl to ensure it has evenly mixed. Add the eggs one at a time while continuing to beat on a low to medium speed, mix well before again scraping down the sides. Add the flour, chopped peanut pieces, milk chocolate (A) and dark chocolate, continue to mix slowly to combine.

2
0 hours 0 minutes

Shape the cookie dough… remove from the machine and use two spoons to weigh the dough onto a strip of baking paper. We are looking for 85 g per cookie by weight which will yield 20 cookies. Once the dough is scaled off add the portions to a silicone mould round with a diameter of 80 mm - 85 mm. Use lightly floured fin gets to push and flatten the dough into the moulds.

3
0 hours 0 minutes

Heat the oven … preheat your oven to 180°C and place a tray of 6 cookies onto a baking tray.

4
0 hours 0 minutes

Bake the cookies… bake for 18-20 minutes, remove from the oven and leave to cool in the moulds for 10 minutes before remoulding them and leaving them to cool fully on a wire rack. Continue to bake the rest of the cookies in this way. 

5
0 hours 0 minutes

Pipe peanut butter… transfer peanut butter (B) into a piping bag fitted with a small plain nozzle. Pipe approx. 15 g of peanut butter on top of each cookie in the centre. 

6
0 hours 0 minutes

Dip each cookie… fully dip each cookie in the tempered milk chocolate, completely cover the bottom and the top surface with the peanut butter piping, with chocolate. Use a palette knife to remove from the chocolate and gently tap off any excess. transfer to a lined tray. 

7
0 hours 0 minutes

Add peanut pieces… While the milk chocolate is still tacky add some chopped toasted peanut pieces to the surface of the exterior of each cookie.