For the Cookies
125 g (1/2 cup) Raw, peeled peanuts
1 tbsp Vegetable oil
200 g (1 cup) Dark chocolate
200 g (1 cup) Digestive biscuits, crushed
1 tsp Powdered milk
½ tsp Instant coffee
For the Salted Caramel
20 g (1/3 cup) Granulated sugar
20 g (1/6 cup) Room-temperature butter
50 g (1/4 cup) Heavy cream
Pinch of salt
Roast the Peanuts
1
- Preheat your oven to 180°C (356°F).
- Place the peanuts in a mixing bowl and drizzle with vegetable oil, ensuring they are evenly coated.
- Spread the coated peanuts in a single layer on a baking sheet lined with parchment paper.
- Roast the peanuts in the oven for 15 minutes or until they turn slightly golden.
- Remove from the oven and let the peanuts cool completely before using in the recipe.
Prepare the Digestive Biscuit and Peanut Powders
2
- Place the digestive biscuits in a food processor and pulse until they become a fine powder. Transfer to a bowl and set aside.
- Add the roasted peanuts to the food processor and blend until they are finely ground. Be careful not to over-process, as this can release oils and create a paste.
- Set the ground peanuts aside to combine later with the other ingredients.
Melt the Chocolate
3
- Break the dark chocolate into small pieces and place it in a heatproof bowl.
- Set the bowl over a saucepan with simmering water (bain-marie), ensuring the bottom of the bowl doesn’t touch the water.
- Stir the chocolate occasionally with a spatula until fully melted and smooth.
- Add the powdered milk and instant coffee to the melted chocolate, stirring well until the ingredients are fully dissolved.
- Keep the bowl over the warm water to prevent the chocolate from hardening while preparing the cookie mixture.
Combine the Cookie Mixture
4
- Gradually add the powdered biscuits and ground peanuts to the melted chocolate mixture.
- Use a spatula to mix all the ingredients thoroughly until you achieve a uniform and cohesive mixture.
- Prepare a mini savarin silicone mold and, using a teaspoon, fill each cavity with the peanut cookie mixture.
- Smooth the surface of the cookie mixture in the mold, ensuring there are no gaps or air pockets.
- Refrigerate the mold for at least 1 hour to allow the cookies to set properly.
Make the Salted Caramel
5
- In a small saucepan, melt the granulated sugar over medium heat. Stir occasionally until the sugar turns liquid and develops a golden color.
- Add the butter to the melted sugar and mix with a wooden spoon until fully incorporated.
- Slowly pour in the heavy cream while stirring continuously. Be cautious, as the mixture may bubble and steam.
- Add a pinch of salt and continue stirring for 1 minute until the caramel thickens slightly and begins to boil.
- Remove the saucepan from heat and let the salted caramel cool completely before using it as a filling.
Assemble the Cookies
6
- Remove the chilled cookies from the silicone mold carefully to maintain their shape.
- Fill the center of each cookie with a spoonful of the prepared salted caramel or dulce de leche.
- Gently tap the filled cookies on the countertop to release any air bubbles and ensure the filling is evenly distributed.
- Place the cookies on a tray and refrigerate for a final setting.
- Once set, serve the cookies immediately or store them in an airtight container for later enjoyment.
Ingredients
For the Cookies
125 g (1/2 cup) Raw, peeled peanuts
1 tbsp Vegetable oil
200 g (1 cup) Dark chocolate
200 g (1 cup) Digestive biscuits, crushed
1 tsp Powdered milk
½ tsp Instant coffee
For the Salted Caramel
20 g (1/3 cup) Granulated sugar
20 g (1/6 cup) Room-temperature butter
50 g (1/4 cup) Heavy cream
Pinch of salt
Directions
Roast the Peanuts
1
- Preheat your oven to 180°C (356°F).
- Place the peanuts in a mixing bowl and drizzle with vegetable oil, ensuring they are evenly coated.
- Spread the coated peanuts in a single layer on a baking sheet lined with parchment paper.
- Roast the peanuts in the oven for 15 minutes or until they turn slightly golden.
- Remove from the oven and let the peanuts cool completely before using in the recipe.
Prepare the Digestive Biscuit and Peanut Powders
2
- Place the digestive biscuits in a food processor and pulse until they become a fine powder. Transfer to a bowl and set aside.
- Add the roasted peanuts to the food processor and blend until they are finely ground. Be careful not to over-process, as this can release oils and create a paste.
- Set the ground peanuts aside to combine later with the other ingredients.
Melt the Chocolate
3
- Break the dark chocolate into small pieces and place it in a heatproof bowl.
- Set the bowl over a saucepan with simmering water (bain-marie), ensuring the bottom of the bowl doesn’t touch the water.
- Stir the chocolate occasionally with a spatula until fully melted and smooth.
- Add the powdered milk and instant coffee to the melted chocolate, stirring well until the ingredients are fully dissolved.
- Keep the bowl over the warm water to prevent the chocolate from hardening while preparing the cookie mixture.
Combine the Cookie Mixture
4
- Gradually add the powdered biscuits and ground peanuts to the melted chocolate mixture.
- Use a spatula to mix all the ingredients thoroughly until you achieve a uniform and cohesive mixture.
- Prepare a mini savarin silicone mold and, using a teaspoon, fill each cavity with the peanut cookie mixture.
- Smooth the surface of the cookie mixture in the mold, ensuring there are no gaps or air pockets.
- Refrigerate the mold for at least 1 hour to allow the cookies to set properly.
Make the Salted Caramel
5
- In a small saucepan, melt the granulated sugar over medium heat. Stir occasionally until the sugar turns liquid and develops a golden color.
- Add the butter to the melted sugar and mix with a wooden spoon until fully incorporated.
- Slowly pour in the heavy cream while stirring continuously. Be cautious, as the mixture may bubble and steam.
- Add a pinch of salt and continue stirring for 1 minute until the caramel thickens slightly and begins to boil.
- Remove the saucepan from heat and let the salted caramel cool completely before using it as a filling.
Assemble the Cookies
6
- Remove the chilled cookies from the silicone mold carefully to maintain their shape.
- Fill the center of each cookie with a spoonful of the prepared salted caramel or dulce de leche.
- Gently tap the filled cookies on the countertop to release any air bubbles and ensure the filling is evenly distributed.
- Place the cookies on a tray and refrigerate for a final setting.
- Once set, serve the cookies immediately or store them in an airtight container for later enjoyment.