PRINT THIS RECIPE
Time needed: 2 hours and 30 minutes.
Makes: 4 servings
1½ cups crumbled chocnut
2 tablespoons cocoa powder
1 cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 pieces large eggs
¼ cup smooth peanut butter
½ cup brown sugar
¼ cup white sugar
½ teaspoon vanilla extract
¼ cup vegetable/canola oil
White sugar, for coating
Powdered sugar, for coating
In a bowl, sift together the cocoa powder, flour, baking powder, and salt. Mix well until everything is evenly distributed.
Add the vegetable oil and crumbled chocnut then mix until everything is moistened and well combined. Set aside.
In a separate bowl, whisk the eggs, peanut butter, brown and white sugar, and vanilla extract on high speed until the sugars have dissolved and the mixture has turned into a pale color and light creamy texture.
Mix the egg mixture into the chocnut mixture until slightly wet cookie dough forms. Chill for at least 1 – 2 hours for the best results.
Take an ice cream scoop and take a portion of the chilled dough and quickly roll into a ball in your hands then lightly coat in white sugar then into powdered sugar. Repeat for all cookies
Place coated cookies onto a baking sheet lined with parchment paper with about ½-inch space in between them. Slightly flatten each cookie with the palm of your hand and place a small mound of powdered sugar on top of each.
Bake cookies in an oven preheated to 176 degrees Celsius for 12 minutes. Once the tops are dry, even if the cookies still aren’t firm, take them out of the oven to avoid drying them out. Cool on the baking sheet for 10 minutes.