RECIPES
Peanut butter and chocolate chip cookie cake
By Miele
25 minutes
Preparation time
30 minutes
Cooking time
12 serves
INGREDIENTS
Cookie dough
65 g butter, softened
115 g caster sugar
130 g brown sugar
1 egg
1 egg yolk
½ tsp vanilla essence
150 g self-raising flour
40 g salted roasted peanuts, roughly chopped
55 g dark chocolate chips
75 g crunchy peanut butter
Pinch salt flakes
Peanut praline
200 g caster sugar
2 tbsp (40 ml) water
80 g salted roasted peanuts, roughly chopped
Chocolate sauce
75 g dark chocolate chips
100 ml cream
To serve
Vanilla ice cream
METHOD
Cookie dough
- Preheat the oven on Moisture Plus with Fan Plus at 150°C, with 1 manual burst of steam. Place a baking and roasting rack on shelf position 2.
- Grease and line the base of a 24 cm loose bottom tart tin with baking paper.
- In a bowl of a freestanding mixer with paddle attachment, add the butter, caster sugar and brown sugar. Mix for 3 minutes on medium speed until combined.
- Add the eggs and vanilla, mix until light and fluffy.
- Gently fold in the flour, peanuts and chocolate chips.
- Stir through the peanut butter.
- Evenly spread the dough into the tart tin. Sprinkle some of the salt flakes.
- Place into the oven on the baking and roasting rack. Bake for 30 minutes, releasing the burst of steam immediately.
- Remove from the oven and allow to cool in the tin for 10 minutes.
Peanut praline
- Line a baking tray with baking paper. Set aside.
- In a small saucepan combine the sugar and water. Bring to the boil on high heat, induction setting 8. Turn down to medium heat, induction setting 6 and cook without stirring until it starts to caramelise.
- Remove the saucepan from the heat and when it becomes a medium golden colour, add the peanuts. Pour immediately onto paper lined tray and spread out quickly. Leave to cool completely.
- Use a mortar and pestle or food processor to crush the peanut toffee to a crumble consistency or break into large chunks.
Chocolate sauce
- Place the chocolate chips in a medium size heatproof bowl.
- Place the cream in a small saucepan and bring to the boil on medium heat, induction setting 6. Remove from heat immediately.
- Pour the hot cream over the chocolate and whisk gently until the chocolate has dissolved completely. Set aside at room temperature.
To serve
- Remove the cookie cake from the tart tin and cut into 12 portions.
- Place a scoop of ice cream on top of each piece. Drizzle with some chocolate sauce and serve with the peanut praline.
Hints and tips
- The peanut butter and peanuts could be replaced with other nuts and nut butters i.e., macadamia or hazelnuts.
- Bake individual cookies on Fan Plus at 160°C for 12 minutes.
APPLIANCE / FUNCTION
Miele
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