Wooo! Time to bake something fun!
I’ve definitely been eyeing off doing a super chunky cookie like this, with the weather getting colder the idea of a mug of grown-up hot chocolate and a few spicy cookies around the fire, sure sounds like a nice time.
Ok shopping list
Plain flour
Bicarb soda
Salt
Honey
Golden syrup
Maple syrup
Egg
Peanut butter
Hot sauce
Honey roasted peanuts
Raw sugar
There’s no need to pre heat your oven just yet, these cookies need to be rested before you bake them so there’s plenty of time to pre heat then. You can also make this dough a day or two in advanced if you’re baking for a special occasion.
Ok let’s get started.
Whisk together in a medium bowl
1 1/2 cups plain flour
1 teaspoon baking soda
1/2 teaspoon salt
Beat until smooth using a spatula, or paddle attachment with a mixer
115g unsalted butter, at room temperature
Meanwhile heat ¾ cup of syrups
(You can use any combination of these syrups depending on what you like best or have on had)
¼ cup honey
¼ cup golden syrup
¼ cup maple syrup
Once the syrups are hot slowly pour them into the butter
Continuing to beat the entire time.
With all the syrup incorporated add
1 large egg, at room temperature
Beat in the egg until fully combined.
Separately combine
3/4 cup peanut butter
40ml Hot Sauce
(we used Habanero 23%, Plum, Bay. All of the autumn collection work well in this recipe, it’s all about how hot you wanna go)
Mix in the hot sauce into the peanut butter until smooth
Add the peanut butter to the butter mix and carefully combine
(Swap to the dough hook if using mixer)
Add in the dry ingredients slowly
Mix until well combined
This dough is pretty loose so just cover the bowl and place in refrigerator for around an hour
Preheat the oven to 170 oC about 15min before baking
Lightly spray with oil, two baking trays
Line both trays with baking paper
Combine in a medium bowl.
1/2 cup raw sugar
1 cup honey roasted peanuts, chopped medium to fine, no big boys.
1 tsp of smoked paprika
Unwrap the dough
Make golf ball size balls of dough.
Roll the balls in the sugar and nuts
Place the balls evenly on tray with plenty of space so they don’t spread together when baking
Press the balls with the back of a fork to flatten
Bake until golden and set, about 15 minutes
If you like a chewy cookie take them out of the oven a few minutes early.
Cool on the baking tray for 5 minutes
Transfer to a wire rack to cool completely.
Now all you need is the adult hot chocolate (I like Frangelico)….. ooooh. Actually, these would be really good crumbled on sweet coconut rice pudding……. Yum
Let us know what you think if you give this recipe a try!
@ediblealchemyau