Peanut Stuffed Chocolate Chunk Cookies by @stephanie__bienvenu

42 min

12 servings

🌾

290 g

Flour

🌽

15 g

Cornstarch

🫙

10 g

Baking powder

🍬

240 g

Brown sugar

🥚

1

Egg

🥚

1

Egg yolk

🧈

230 g

Butter

🍫

250 g

Dark chocolate

🧂

1 pinch

Fleur de sel

🥜

100 g

Peanuts

🍦

Vanilla

☕

Freeze-dried coffee

🥜

Peanut butter

🍫

Chocolate hazelnut spread

🥛

Bueno-style cream

  1. Freeze
    • Peanut butter
    • Chocolate hazelnut spread
    • Bueno-style cream

    Freeze the three inserts ahead of time: homemade peanut butter, chocolate hazelnut spread, and Bueno-style cream.

  2. Cream
    • Butter
    • Brown sugar
    • Bueno-style cream

    Cream the butter with the brown sugar until smooth.

  3. Add
    • Egg
    • Egg yolk

    Add the egg and egg yolk.

  4. Add
    • Flour
    • Fleur de sel
    • Vanilla

    Add the dry ingredients: flour, cornstarch, baking powder, fleur de sel, vanilla and freeze-dried coffee.

  5. Mix

    Mix gently, without overworking the dough.

  6. Cut
    • Dark chocolate

    Cut the dark chocolate into large chunks.

  7. Add
    • Dark chocolate
    • Peanuts

    Add the chocolate chunks and the peanuts to the dough.

  8. Scoop

    Use an ice cream scoop to form even balls of dough and place them on a tray.

  9. Place
    • Peanut butter
    • Chocolate hazelnut spread
    • Bueno-style cream

    Place the frozen insert of your choice at the center of a dough ball and close it with a second ball of dough.

  10. Freeze

    Freeze the shaped cookies for 1 hour.

  11. Bake

    Bake for 12 minutes at 195°C.

  12. Bake

    Tighten the shape using a small circular cutter right after baking for rounder cookies.

Peanut Stuffed Chocolate Chunk Cookies by @stephanie__bienvenu

42 min

12 servings

🌾

290 g

Flour

🌽

15 g

Cornstarch

🫙

10 g

Baking powder

🍬

240 g

Brown sugar

🥚

1

Egg

🥚

1

Egg yolk

🧈

230 g

Butter

🍫

250 g

Dark chocolate

🧂

1 pinch

Fleur de sel

🥜

100 g

Peanuts

🍦

Vanilla

☕

Freeze-dried coffee

🥜

Peanut butter

🍫

Chocolate hazelnut spread

🥛

Bueno-style cream

Preparation Steps

  1. Step 1/12

    Freeze the three inserts ahead of time: homemade peanut butter, chocolate hazelnut spread, and Bueno-style cream.

    🥜Peanut butter
    🍫Chocolate hazelnut spread
    🥛Bueno-style cream

  2. Step 2/12

    Cream the butter with the brown sugar until smooth.

    🧈Butter
    🍬Brown sugar
    🥣Mixing bowl
    🥄Whisk

  3. Step 3/12

    Add the egg and egg yolk.

    🥚Egg
    🥚Egg yolk
    🥣Mixing bowl

  4. Step 4/12

    Add the dry ingredients: flour, cornstarch, baking powder, fleur de sel, vanilla and freeze-dried coffee.

    🌾Flour
    🌽Cornstarch
    🫙Baking powder
    🧂Fleur de sel
    🍦Vanilla
    ☕Freeze-dried coffee
    🥣Mixing bowl

  5. Step 5/12

    Mix gently, without overworking the dough.

    🥄Spatula

  6. Step 6/12

    Cut the dark chocolate into large chunks.

    🍫Dark chocolate
    🔪Knife
    🪵Cutting board

  7. Step 7/12

    Add the chocolate chunks and the peanuts to the dough.

    🍫Dark chocolate
    🥜Peanuts
    🥄Spatula

  8. Step 8/12

    Use an ice cream scoop to form even balls of dough and place them on a tray.

    🥛Ice cream scoop
    🍳Baking tray

  9. Step 9/12

    Place the frozen insert of your choice at the center of a dough ball and close it with a second ball of dough.

    🥜Peanut butter
    🍫Chocolate hazelnut spread
    🥛Bueno-style cream
    🍳Baking tray

  10. Step 10/12

    Freeze the shaped cookies for 1 hour.

    🍳Baking tray

  11. Step 11/12

    Bake for 12 minutes at 195°C.

    🍳Baking tray

  12. Step 12/12

    Tighten the shape using a small circular cutter right after baking for rounder cookies.

    Circular cutter

Composition

Ingredients

Types

Grains, Starch, Leavening agent, Sweetener, Eggs, Dairy, Chocolate, Spices, Nuts, Beverage, Spread

Ingredients

Flour, Cornstarch, Baking powder, Brown sugar, Egg, Egg yolk, Butter, Dark chocolate, Fleur de sel, Peanuts, Vanilla, Freeze-dried coffee, Peanut butter, Chocolate hazelnut spread, Bueno-style cream

Notes

Brown sugar (cassonade or vergeoise), Butter (unsalted sweet butter), Dark chocolate (cut into large chunks), Fleur de sel (a generous pinch), Peanuts (unsalted, untoasted), Vanilla (amount not given, mentioned only in the voice-over), Freeze-dried coffee (amount not given, mentioned only in the voice-over), Bueno-style cream (one of three possible frozen insert fillings, homemade, amount not given)

Allergens

Gluten, Eggs, Milk, Soy, Peanuts, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

420 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 45g, Fat: 24g, Fiber: 2.5g, Sugars: 28g

Nutritional Information

Minerals

Iron: 2mg, Magnesium: 35mg, Potassium: 180mg, Sodium: 180mg

Vitamins

Vitamin A: 150IU, Vitamin E: 1.2mg, Folate: 20µg

Preparation

Time Information

Preparation

30 minutes

Cooking

12 minutes

Overall

42 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

to inform

Appliances

to inform

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Everyday Indulgence, Comfort Food Craving

Origin

Source

Platform

instagram

Original Creator

@stephanie__bienvenu

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Crunchy, Gooey, Melty, Chewy

Flavors

Chocolatey, Sweet, Salty, Nutty, Buttery

Other

Price

Medium

Recommended Preservation

freezer

Preservation Infos

raw shaped dough balls with insert : up to 2 months (airtight container or freezer bag,freeze before baking), baked cookies : 2-3 days (airtight container,room temperature), baked cookies : up to 1 month (airtight container or freezer bag,freezer)