Christmas Baking: Peanut Cluster Cookies

Oh…these cookies should come with a warning label…something about stretchy pants and a good supply of milk.  They are a lovely chocolate-y addition to a Christmas treats platter, that is if you have any left.  These are pretty quick to prepare, and they come out beautifully.

Ingredients:

6 Tablespoons unsalted butter
350 grams dark chocolate chips, divided in half
100 grams Lindt 85% dark chocolate bar

2 extra-large eggs
1 Tablespoon instant coffee granules (I used instant espresso)
1 1/2 Tablespoons vanilla extract

3/4 cup white sugar

1/3 cup + 1 Tablespoon plain flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups roasted, salted, peanuts (could use any nuts you like, or a mix)
2/3 cup peanut butter chips (or white chocolate, or maybe milk)


Method:

Preheat the oven to 160C.   Line baking pans with baking paper.

Melt the butter, 175 grams of the dark chocolate chips, and the Lindt bar together until melted.  I did mine in the microwave for ease, but you should do it in a double boiler.  Let that cool for 10 minutes are so while you are getting the rest of the batter ready.

Mix together in a stand mixer (or with a hand mixer) the eggs, the coffee granules, and the vanilla.  Mix until well combined.  Add the sugar, and beat until the mixture is thick and a bit lighter in colour.

Add the flour, baking powder, salt, and mix well.  Add the nuts, the remaining dark chocolate chips, and the other chips you decided to use.  Peanut butter chips are my favourite, and luckily we can get the from an American food supplier here in Melbourne, but may not be to everyone's tastes.

Drop walnut sized spoonfuls of the mix onto the baking-paper lined cookie sheet and bake for about 15 minutes, turning half way.

Let the cookies cool on the tray for a couple of minutes, and then cool completely on a rack.

Enjoy!