CHOCOLATE PEANUT CRISP RICE COOKIES
Makes 30 to 32 cookies
Recipe by Maryanne Cabrera
Choc Nut is a popular peanut and milk chocolate candy bar in the Philippines. Translate those iconic flavors into classic chocolate chunk cookies. These soft and chewy cookies are studded with milk chocolate chunks, chopped roasted peanuts, and crisp rice cereal.
1 cup (227 grams) unsalted butter, softened
1½ cups (330 grams) firmly packed light brown sugar
¾ cup (150 grams) granulated sugar
1 large egg (50 grams), room temperature
1 large egg yolk (19 grams), room temperature
2 teaspoons (8 grams) vanilla extract
2⅓ cups (292 grams) all-purpose flour
½ cup (62 grams) packed peanut butter powder (see Notes)
¼ cup (32 grams) packed whole dry milk (see Notes)
3 tablespoons (15 grams) unsweetened cocoa powder
1 teaspoon (5 grams) baking soda
1 teaspoon (3 grams) kosher salt
½ teaspoon (2.5 grams) baking powder
3 tablespoons (45 grams) whole milk, room temperature
6 ounces (170 grams) 31% cacao milk chocolate, roughly chopped
1½ cups (38 grams) crisp rice cereal
½ cup (67 grams) roughly chopped roasted peanuts
1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and egg yolk, beating until combined. Beat in vanilla.
2. In a medium bowl, whisk together flour, peanut butter powder, dry milk, cocoa, baking soda, salt, and baking powder. Add flour mixture to butter mixture, and beat at low speed just until combined. Add milk, and beat until combined. Gently fold in chocolate, cereal, and peanuts. Cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight.
3. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
4. Using a size-24 cookie scoop (1.35 ounces or 2.7 tablespoons), scoop dough, and place 3 inches apart on prepared pans.
Bake until slightly puffed, tops are cracked, edges appear set, and bottoms are
