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No-Bake Peanut and Biscuit Cookies

No-Bake Peanut and Biscuit Cookies
CategoryDifficultyBeginner
Prep Time30 minsCook Time15 minsTotal Time45 mins
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
  1. Preheat your oven to 180°C (356°F).
  2. Place the peanuts in a mixing bowl and drizzle with vegetable oil, ensuring they are evenly coated.
  3. Spread the coated peanuts in a single layer on a baking sheet lined with parchment paper.
  4. Roast the peanuts in the oven for 15 minutes or until they turn slightly golden.
  5. Remove from the oven and let the peanuts cool completely before using in the recipe.

Roast the Peanuts

Prepare the Digestive Biscuit and Peanut Powders
2
  1. Place the digestive biscuits in a food processor and pulse until they become a fine powder. Transfer to a bowl and set aside.
  2. 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.
  3. Set the ground peanuts aside to combine later with the other ingredients.

Prepare the Digestive Biscuit and Peanut Powders

Melt the Chocolate
3
  1. Break the dark chocolate into small pieces and place it in a heatproof bowl.
  2. Set the bowl over a saucepan with simmering water (bain-marie), ensuring the bottom of the bowl doesn’t touch the water.
  3. Stir the chocolate occasionally with a spatula until fully melted and smooth.
  4. Add the powdered milk and instant coffee to the melted chocolate, stirring well until the ingredients are fully dissolved.
  5. Keep the bowl over the warm water to prevent the chocolate from hardening while preparing the cookie mixture.

Melt the Chocolate

Combine the Cookie Mixture
4
  1. Gradually add the powdered biscuits and ground peanuts to the melted chocolate mixture.
  2. Use a spatula to mix all the ingredients thoroughly until you achieve a uniform and cohesive mixture.
  3. Prepare a mini savarin silicone mold and, using a teaspoon, fill each cavity with the peanut cookie mixture.
  4. Smooth the surface of the cookie mixture in the mold, ensuring there are no gaps or air pockets.
  5. Refrigerate the mold for at least 1 hour to allow the cookies to set properly.

Combine the Cookie Mixture

Make the Salted Caramel
5
  1. In a small saucepan, melt the granulated sugar over medium heat. Stir occasionally until the sugar turns liquid and develops a golden color.
  2. Add the butter to the melted sugar and mix with a wooden spoon until fully incorporated.
  3. Slowly pour in the heavy cream while stirring continuously. Be cautious, as the mixture may bubble and steam.
  4. Add a pinch of salt and continue stirring for 1 minute until the caramel thickens slightly and begins to boil.
  5. Remove the saucepan from heat and let the salted caramel cool completely before using it as a filling.

Make the Salted Caramel

Assemble the Cookies
6
  1. Remove the chilled cookies from the silicone mold carefully to maintain their shape.
  2. Fill the center of each cookie with a spoonful of the prepared salted caramel or dulce de leche.
  3. Gently tap the filled cookies on the countertop to release any air bubbles and ensure the filling is evenly distributed.
  4. Place the cookies on a tray and refrigerate for a final setting.
  5. Once set, serve the cookies immediately or store them in an airtight container for later enjoyment.

Assemble the Cookies

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
  1. Preheat your oven to 180°C (356°F).
  2. Place the peanuts in a mixing bowl and drizzle with vegetable oil, ensuring they are evenly coated.
  3. Spread the coated peanuts in a single layer on a baking sheet lined with parchment paper.
  4. Roast the peanuts in the oven for 15 minutes or until they turn slightly golden.
  5. Remove from the oven and let the peanuts cool completely before using in the recipe.

Roast the Peanuts

Prepare the Digestive Biscuit and Peanut Powders
2
  1. Place the digestive biscuits in a food processor and pulse until they become a fine powder. Transfer to a bowl and set aside.
  2. 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.
  3. Set the ground peanuts aside to combine later with the other ingredients.

Prepare the Digestive Biscuit and Peanut Powders

Melt the Chocolate
3
  1. Break the dark chocolate into small pieces and place it in a heatproof bowl.
  2. Set the bowl over a saucepan with simmering water (bain-marie), ensuring the bottom of the bowl doesn’t touch the water.
  3. Stir the chocolate occasionally with a spatula until fully melted and smooth.
  4. Add the powdered milk and instant coffee to the melted chocolate, stirring well until the ingredients are fully dissolved.
  5. Keep the bowl over the warm water to prevent the chocolate from hardening while preparing the cookie mixture.

Melt the Chocolate

Combine the Cookie Mixture
4
  1. Gradually add the powdered biscuits and ground peanuts to the melted chocolate mixture.
  2. Use a spatula to mix all the ingredients thoroughly until you achieve a uniform and cohesive mixture.
  3. Prepare a mini savarin silicone mold and, using a teaspoon, fill each cavity with the peanut cookie mixture.
  4. Smooth the surface of the cookie mixture in the mold, ensuring there are no gaps or air pockets.
  5. Refrigerate the mold for at least 1 hour to allow the cookies to set properly.

Combine the Cookie Mixture

Make the Salted Caramel
5
  1. In a small saucepan, melt the granulated sugar over medium heat. Stir occasionally until the sugar turns liquid and develops a golden color.
  2. Add the butter to the melted sugar and mix with a wooden spoon until fully incorporated.
  3. Slowly pour in the heavy cream while stirring continuously. Be cautious, as the mixture may bubble and steam.
  4. Add a pinch of salt and continue stirring for 1 minute until the caramel thickens slightly and begins to boil.
  5. Remove the saucepan from heat and let the salted caramel cool completely before using it as a filling.

Make the Salted Caramel

Assemble the Cookies
6
  1. Remove the chilled cookies from the silicone mold carefully to maintain their shape.
  2. Fill the center of each cookie with a spoonful of the prepared salted caramel or dulce de leche.
  3. Gently tap the filled cookies on the countertop to release any air bubbles and ensure the filling is evenly distributed.
  4. Place the cookies on a tray and refrigerate for a final setting.
  5. Once set, serve the cookies immediately or store them in an airtight container for later enjoyment.

Assemble the Cookies

Notes

No-Bake Peanut and Biscuit Cookies
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