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recipes

Peanut Butter Stuffed Cookies

A new take on the traditional oat cookie, complete with chocolate and peanut butter. We used the Dualit Hand Mixer to make this recipe.

Peanut Butter Stuffed Cookies

A new take on the traditional oat cookie, complete with chocolate and peanut butter. We used the Dualit Hand Mixer to make this recipe.

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Preparation Time: 1 hour 20 minutes

Serves: 10 - 12

Cooking Time: 10 minutes

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Ingredients:

  • 200g smooth or chunky peanut butter.
  • 100g dark or white chocolate
  • 100g Porridge Oats
  • 100g Plain Flour
  • 100g Caster Sugar
  • 100g Melted Butter
  • 2 tbsp Golden Syrup
  • 2 tbsp Hot Water
  • 1 tsp Bicarbonate Soda

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Method:

  1. Place a sheet of parchment paper on a baking tray,
  2. Spoon small size balls of peanut butter onto the tray, and place into the freezer until hard. (Approx 1 hour )
  3. Melt the chocolate in a clean bowl.
  4. Use a spoon or fork to pick up each peanut ball and dip into the melted chocolate to cover and place them back onto the baking sheet and back Into the freezer.
  5. Mix all the dry ingredients (the oats, sugar, and flour) in a large mixing bowl.
  6. In a separate heat proof bowl, melt the butter in the microwave. Once melted, stir in the 2 tbsp of golden syrup until it has dissolved.
  7. Pour the butter and golden syrup mixture into the dry ingredients. Using the Dualit Hand Mixer and Flat Beater attachments, combine all the ingredients. Your mixture should reach a crumble/breadcrumb consistency.
  8. Using your now empty butter bowl, mix the bicarbonate of soda with 2 tbsps of boiling water and add to your main mix.
  9. Continue to mix using the Hand Mixer until well combined.
  10. Take a large spoon size of the cookie mixture in the palm of your hand and push in a choc peanut ball, making sure it's completely surrounded then place on the covered baking sheet, gently press each one down to slightly flatten.
  11. Repeat until all the peanut balls are covered, making sure you leave at least 6cm around each cookie as this slows for spreading
  12. Flatten the balls slightly and add any additional toppings desired.
  13. Bake in a preheated oven on 180ºC, 160º Fan or Gas Mark 4 for 8-10 minutes, or until the cookies are golden brown.
  14. Once your cookies are fully baked, place them on a wire rack to cool.

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Top tips:

  • An ice cube tray can be used. To freeze the peanut portions.
  • These cookies can be made in advance and stored in an airtight container for up to one week.

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Dualit Products Used

These Peanut Butter Stuffed Cookies were made with the help of the Dualit Hand Mixer and Flat Beater attachments!

Hand Mixer

£79.99