I think I nailed it **The perfect Chocolate Cookie

by Michelle on April 26, 2009

I’ve been looking for a good chocolate cookie for years now. Finally took matters into my own hands, started experimenting and I think I’ve nailed it!

My Chocolate Peanut Roll Cookies are soft, chewy, deliciously rich in chocolate with a slight tinge of mint and a grand finale of crushed peanuts. GAWD, they are so good! I was not sure about the mint flavor with peanuts but it is excellent and this is definitely an adult cookie. It’s a small recipe because I was experimenting, so I’m not sure if it would work well doubled or not. As written below it will make 10-12 cookies and I ate every single 1 of them.

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Chocolate Peanut Roll Cookies
Recipe developed by Big-Black-Dog

1 stick of butter, softened
1/2 c. powdered sugar
1 c. flour
1 egg
4 TBL unsweetened cocoa powder
1/2 tsp powdered instant espresso powder (see **NOTE)
1/2 tsp salt
1/2 tsp vanilla
1/4 tsp peppermint extract (or any kind of mint extract would work)
3/4 c. crushed salted peanuts

With a hand mixer or by hand mix butter and powder sugar until blended. Blend in egg. Add vanilla, mint, salt, espresso powder and chocolate powder. When I add chocolate powder I mix by hand. Add flour and blend only until flour is completely incorporated.

Dough will be very soft. Turn out onto a floured board and knead for a minute.

On a clean board or pastry cloth roll dough into a log about 10″ long and 2 1/2″ wide. Cookies do not raise during the baking process so the width of your log is the size the cookie will be after baking. Smaller cookies, 2″, are better if you’re making them for a party or buffet so just make the diameter of the log the size you want for the finished cookie.

Place the dough log on plastic and wrap it up tightly. Refrigerate for about 15 minutes until firm for not hard.

Crush peanuts. I have a nut grinder but you can use a food processor or put the nuts in a zip lock bag and crush with a meat mallet or rolling pin. If you use your food processor, just pulse until the peanuts are crushed.

Remove cookie dough from refrigerator and unwrap but leave the dough log on the plastic wrap. Sprinkle the crushed peanuts on the plastic wrap along one side the dough log. With gentle pressure roll the Dough Log over the peanuts embedding the crushed nuts into the dough, careful to completely cover the log the peanuts. You might have to roll the log over the peanuts several times to completely cover the log.

Rewrap the Dough Log in the plastic wrap and refrigerate for at least 2 hours until very firm. Remove log, unwrap and with a sharp knife cut 1/2″ slices. Even if you make your log a smaller diameter, I would still cut 1/2″ slices.

Place sliced cookies on a parchment lined baking sheet and bake at 350 degrees for about 8 minutes or until cookies are barely firm on the bottom. Remove cookies and cool on a rack. Enjoy!

**NOTE: Espresso Powder enhances the chocolate flavor but so does Balsamic Vinegar. Next time I make these I’m going to add a little Balsamic and see what happens. I love to experiment with recipes!

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Courtney of Coco Cooks is hosting the April’s 10th Helping of “My Legume Love Affair” and my Chocolate Peanut Roll Cookies are my entry.

All Rights Reserved 2008-9 © Big Black Dog

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Comments

  • Keetha Denise Broyles April 26, 2009 at 7:30 pm

    Well, they sure do LOOK good. I’m not sure about the peppermint with the peanuts – – – but if you say it’s good I’ll believe ya!!!

  • marty (A Stroll Thru Life) April 26, 2009 at 7:42 pm

    Oh my, these look soooooo good. I will really have to try your recipe. I love a good chocolate cookie, and they aren’t to be found. Thanks. Hugs, Marty

  • Leela April 26, 2009 at 8:08 pm

    I think you might have nailed it too! These look really good.

  • Thoughtfully blended hearts April 26, 2009 at 10:28 pm

    These look so amazingly good…I’m waiting till you use the vinegar instead of espresso since I’m not a coffee fan…but wow they look wonderful…thanks for sharing

  • Natashya KitchenPuppies April 26, 2009 at 11:48 pm

    They look both elegant and delish. I also love that plate.

  • jeanne April 27, 2009 at 12:22 am

    Michelle, those cookies are to die for. Yum. I want one now. mmmmmm.

    Hugs…Jeanne

  • glamah16 April 27, 2009 at 2:26 am

    Now THAT is a cookie and a work of art . Thank you!

  • Deeba PAB April 27, 2009 at 6:42 am

    OMG…love how adventurous you are. Balsamic is a first I’ve heard on cookies, & am sure you’ll do fabulously well there too!

  • katrina April 27, 2009 at 9:56 pm

    Those are lovely cookies – and I especially like the crushed nuts on the edges. Slightly toasted while baking, must be a dreamy match with the chocolate!

  • Carol Peterman April 29, 2009 at 12:12 am

    Chocolate mint with peanuts is super intriguing! They look delicious.

  • Elyse April 29, 2009 at 6:43 am

    Wow, Michelle! I can’t wait to try your cookie. I mean, the perfect chocolate cookie? You have me dying to try it. Sounds wonderful. I love the textural contrasts you’ve got going on, too!! Mmm.

  • Kevin April 29, 2009 at 11:02 am

    Those look good! The espresso in then would work well and I like the peppermint and chocolate combo.

  • Teanna April 29, 2009 at 3:27 pm

    OMG STOP! That looks outRAGEOUS!

  • Marta May 6, 2009 at 1:19 pm

    I tried these yesterday. They came out perfect! Intense chocolate flavour contrasting with delicious peanut rim. Thanks for this great recipe :)

  • Gene September 5, 2009 at 2:29 pm

    WOW. those do look good! The pics are great too! Gonna bookmark to print and show my wife!

    Gene

  • Christy Kay January 27, 2010 at 2:40 pm

    I made these at Christmas using the Balsamic Vinegar instead of espresso. We did not like them at all. They were kind of bland and not much chocolate flavor at all. But…they were very pretty in the cellophane bags.

  • Michelle January 29, 2010 at 4:20 pm

    I would not substitute Balsamic for the espresso. I would just add a Tsp of Balsamic Vinegar to the recipe.

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