Ingrédients pour Chocolate Spanish Peanut Cookies
- Unsalted Butter
- 1 ½ cups granulated sugar
- 2 large eggs
- Pure Vanilla Extract
- All Purpose Flour
- ¾ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Semi Sweet Chocolate Chips
- Spanish Peanut
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Comment préparer Chocolate Spanish Peanut Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ½ cups granulated sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs and 1 teaspoon vanilla extract. Mix for 2 minutes.
- In a separate bowl, whisk together 3 cups all-purpose flour, ¾ cup unsweetened cocoa powder, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 2 cups chocolate chips and 1 cup Spanish peanuts (or American peanuts).
- Drop rounded tablespoons of cookie dough onto prepared baking sheets, leaving 2 inches between each cookie.
- Bake for 10-12 minutes, or until edges are set and centers are slightly soft. Avoid overbaking.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
65g
Fat
32g
Carbs
8g
