Ingredients
Scale
For Cookie Dough:
- 50 g Cookie Shortening
- 25 g Brown Sugar
- 25 g Castor Sugar
- 100 g Unsweetened Peanut Butter
- 85 g All purpose flour
- ½ tsp Vanilla Essence
- 1/8 tsp Baking Powder
- 1/8 tsp Salt
For Decoration:
- 80 g Vegan dark couverture chocolate
- 20 g Roasted chopped peanuts
Instructions
Method:
- Preheat your oven at 180C (OTG mode: upper rod + lower rod+ fan). Line a baking tray with butter paper or a silicon mat.
- In a bowl, cream cookie shortening and with the sugars till its fluffy.
- Add peanut butter and give it a mix. Now, add vanilla essence to this.
- Sieve the dry ingredients and add them to the creamed butter. Mix to form a dough.
- Divide the dough into balls of 20g each. Roll the balls and place them on a lined baking tray.
- Refrigerate the cookies for 15-20 minutes.
- After freezing, bake them at 180C (OTG mode: upper rod + lower rod+ fan) for 10-12 minutes.
Assembly:
- Melt the chocolate in a microwave and dip the cookies halfway. Place the cookies on butter paper or silicon mat.
- Sprinkle the chopped peanuts over the chocolate covered area of the cookies.
- Prep Time: 10 minutes
- Freezing Time: 15 to 20 minutes
- Cook Time: 10 to 12 minutes