makes
24
prep
20 minutes
cook
10 minutes
difficulty
Easy
makes
24
serves
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Make sure you buy peanut butter made from 100 per cent peanuts.
Ingredients
- 280 g (10 oz/1 cup) crunchy natural peanut butter
- 115 g (4 oz/¹⁄³ cup) rice malt syrup
- 1 tsp natural vanilla extract
- 50 g (1¾ oz/¹⁄³ cup) cornflour (cornstarch)
- 1 tsp baking powder
- 100 g (3½ oz) dark chocolate (70–85% cocoa solids), chopped into chunks
- 70 g (2½ oz/½ cup) roasted salted peanuts
Cooling time: 10 minutes
Instructions
Preheat the oven to 160°C/320°F (fan-forced). Line two baking trays with non-stick baking paper.
Combine the peanut butter, rice malt syrup and vanilla extract in a large bowl. Add the cornflour and baking powder and mix well. Stir in the chocolate and peanuts until well combined. Using your hands may make this job easier.
Roll tablespoonfuls of the dough into balls and place on the prepared trays about 4 cm (1½ in) apart. Flatten the balls lightly with your fingertips to about 1.5 cm (½ in) thick. Poke in any peanuts or bits of chocolate left behind in the bowl. Bake for 8–10 minutes or until just starting to colour around the edges. Remove from the oven and leave to cool on the trays for 10 minutes. Transfer to a wire rack to cool completely.
These cookies will keep for up to a week in an airtight container.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Make sure you buy peanut butter made from 100 per cent peanuts.
