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  • Michelle

Chocolate Peanut Cookies - Back to Basics 44 Hall of Fame #4

Cookie House tadpole Emma is a bit of a cookie aficionado, always baking and tweaking the ingredients in an endless pursuit for the ultimate chewy but crisp cookie. Today, on the hottest day of summer so far, she decided to swing into experimental mode once again and this time she tells me she has made the PERFECT COOKIE. So I asked her to write down the recipe for you and here it is.

Look pretty good, don’t they? She has enormous aptitude in the kitchen, but has decided to study biotechnology instead, but she still loves to tinker and she makes a lovely cookie.


Makes 9 big chunky cookies

125g butter, softenend

3/4 cup caster sugar

1/4 cup golden syrup

1 egg

1 and 3/4 cups of self raising flour

160g chocolate, cut into chunks

1/2 cup chopped peanuts

1 teaspoon cinnamon

2 pinches of salt

Preheat oven to 175 degrees C fan forced or 185 if not fan forced.

Cream butter, sugar and golden syrup, add the egg, whisk until the mixture is creamy and pale, add cinnamon and salt, beat to combine, beat in the flour a little at a time. Fold in the chocolate and peanuts.

Roll into nine big balls, place on a lined baking tray, giving them plenty of room to spread out and bake for 10 - 15 minutes or until pale brown on top but browned around the sides.

Cool completely before putting in a airtight container.


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