Peanut chocolate chip cookies made with brown butter and chopped King-Choc Nuts.
How can anyone hate cookies? You can eat them on their own, dunk them in milk, or use it as a vehicle for ice cream and other sweet goodness.
I know there are countless variations of the ever popular chocolate chip cookie, but I can’t help but add another one to that long list.
These are no ordinary chocolate chip cookies. These cookies are packed with peanut flavor thanks to the addition of King Choc Nut !
Recipe Ingredients
These peanut cookies use all the standard cookie dough ingredients: flour, butter, sugar, and eggs. Here are the key differences that makes these cookies truly special:
- Brown Butter : Also known as beurre noisette, refers to butter that is melted and cooked until it turns golden brown in color. Those little golden brown specks gives brown butter its iconic rich and nutty flavor. It becomes fragrant with aroma and flavor like roasted hazelnuts.
- Egg Yolk : The addition on an extra egg yolk increases the fat content of the cookie dough. The fat helps to intensify the flavors of the cookie. It also affects the texture of the cookie, creating a softer chewier product.
- King Choc Nuts : A popular peanut milk chocolate candy from the Philippines. It is sweet and crumbly. More detailed information in next section.
- Dark Chocolate : This cookie recipe benefits from the slight bitterness of dark chocolate. It provides a nice, balanced contrast to the King Choc Nut candy and salted roasted peanuts mix-ins. Choose to use dark chocolate chips or chunks. Semi-sweet chocolate is another great option.
- Roasted Peanuts : Salted roasted peanuts add a pleasant crunch to these cookies. It adds textural variety and helps to further highlight the peanut flavors of King Choc Nuts. For a sweeter option, sub in honey roasted peanuts.
What is King Choc Nut?
King Choc-Nut is a peanut milk chocolate candy bar from the Philippines.
Unlike regular chocolate bars, Choc Nut doesn’t have any preservatives or stabilizers. It doesn’t have the same crunch and snap of other chocolate bars. It has a soft, crumbly texture.
Choc Nut are a bit crumby and soft and bursting with peanut milk chocolatey flavor. When baked into the cookie, they melt spreading their delicious flavor everywhere. It taste like a cross between white chocolate and a Reese’s cup.
The ingredients for Choc Nuts are very simple and straight-forward. It is made with just five ingredients: roasted peanuts, cane sugar, milk powder, cocoa powder, and vanilla. That’s all!
King Choc Nut is available for at Amazon.com and various Asian Markets throughout the United States.
Substitutions and Variations
Can’t get your hands on Choc-Nut? No problem. There are several ways to adapt this recipe using more common ingredients. Swap in these options:
- Milk Chocolate Peanut Butter Cups
- Peanut Butter Milk Chocolate Candies
- Peanut Butter Fudge
Cookie Storage
Make sure cookies have completely cooled before storing. Keep peanut cookies in an airtight container (like this airtight cookie jar) at room temperature for up to five days.
For best results, keep in a cool, dry place away from heat or direct sunlight. Cookies are best enjoyed within three days of baking. Overtime, they will harden and stale.
More Peanut Chocolate Cookies Recipes
Peanut Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter, (227 g), divided
- 2 cup brown sugar, (200 g), packed
- ¼ cup granulated sugar, (50 g)
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoon pure vanilla extract
- 2 ¼ cup all-purpose flour, (292 g)
- 2 Tablespoon cornstarch , (14 g)
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 15 pieces King Choc Nuts*
- ½ cup dark chocolate chips, or dark chocolate chunks
- ⅓ cup salted roasted peanuts, , chopped (optional)
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper and set aside.
- Place 12 Tablespoons (170 grams) of butter in a small sauce pot. Melt butter over medium heat. Once butter is melted, continue to cook over medium-low heat until butter has browned and is fragrant (it should smell nutty). The melted butter will boil and foam up. Carefully watch the butter at this point. Cook the butter until you smell the nutty aroma. When the butter has browned, you will see specks of brown bits at the bottom of the pan. Be careful because the butter can quickly burn and blacken. Remove from heat and let cool for 5 minutes.
- In the bowl of a stand mixer, add remaining 4 Tablespoons (56 g) of butter, brown sugar, and granulated sugar. Pour warm brown butter over mixture. Use paddle attachment. Mix on medium speed for about one minute until well combined.
- Add egg, egg yolk, and vanilla. Mix on medium- high speed for about 2 minutes until thick and shiny.
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Add to mixing bowl. Mix on low speed until almost combined.
- Use a spatula to fold King Choc Nuts, chocolate, and optional peanuts.
- Use a #24 cookie scoop to portion out cookie dough. Place cookie balls on prepared baking sheet, leaving about 2-inches between cookie balls to allow for spreading. Bake for 12-14 minutes, rotate pan halfway through baking. Bake until cookies have spread out and the edges of the cookies are golden brown. Let cool in pan for about 5 minutes and then transfer to wire rack to cool completely.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
The Winner, cookies with ChocNut !!! Family favorite, thanks Maryanne!
Thanks Tita Ebu! My mom lovessss them :)
This is killing me! Chocolate and peanut butter….two my favourite ingredients! These cookies look freaking good!
Thanks Angie! Chocolate and peanut butter are meant to be together :)