Thai · Dessert
Thai Peanut Cookies
A Thai-leaned take on the peanut butter cookie, built around a double hit of peanut butter and roasted peanuts with toasted coconut folded through the dough for a tropical, nutty edge. The crosshatched tops bake to a deep golden brown with crackled, slightly chewy centres.
$0
12 minsPrep
11 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
267Calories
6.8gProtein
16.9gFat
24.6gCarbs
13.6gSugar
2gFiber
348mgSodium
32mgChol
6.4gSat Fat
171mgPotassium
22mgCalcium
1.3mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Singha Beer
local
Thai Iced Tea
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Preheat the oven to 170°C (340°F) and line a baking sheet.
2
Toast the desiccated coconut in a dry pan for 1-2 minutes until golden, then set aside to cool.
3
Using a hand mixer, cream the softened butter with the brown sugar and white sugar until light and fluffy, about 2 minutes.
4
Beat in the peanut butter until smooth, then mix in the beaten egg until fully combined.
5
Sift the all-purpose flour, baking soda and salt into the bowl and fold in along with the toasted coconut until a soft dough forms.
6
Divide the dough into 2 equal portions and roll into balls, then flatten slightly onto the lined baking sheet, pressing a crosshatch pattern with a fork.
7
Bake for 10-12 minutes until the edges are golden but the centres still look slightly soft.
8
Remove from the oven and immediately press the chopped roasted peanuts onto the tops of the warm cookies.
9
Transfer to a wire rack and cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 30g30g Peanut Butter, creamy, unsweetened,
- 12g12g Butter, softened,
- 14g14g Brown Sugar,
- 10g10g Sugar White,
- 10g10g Egg, lightly beaten,
- 22g22g All Purpose Flour,
- 1g1g Baking Soda,
- 0.5g0.5g Salt,
- 6g6g Coconut Desiccated, toasted,
- 8g8g Peanut, roasted, roughly chopped, 1
