Gallery

Difficulty

Low

Giant peanut chocolate coffee toffee cookie

Name: Giant peanut chocolate coffee toffee cookie
Yield: 12 servings

Tasty brown butter and chocolate chip biscuit with peanut butter and coffee toffee

Peanut

Chocolate chip

Peanut butter

Cookie dough

Coffee toffee

/assets/images/recipes/peanut-caramel-coffee-giant-cookie/1.webp

/assets/images/recipes/peanut-caramel-coffee-giant-cookie/2.webp

/assets/images/recipes/peanut-caramel-coffee-giant-cookie/3.webp

/assets/images/recipes/peanut-caramel-coffee-giant-cookie/4.webp

Ingredients

Yields

12 servings

Coffee toffee

200 gr. heavy cream (35% fat)
150 gr. intense coffee
100 gr. white sugar
2 gr. gelatine

Cookie dough

320 gr. all purpose flour
200 gr. butter
160 gr. cane or brown sugar
150 gr. milk chocolate chips (32%)
100 gr. eggs (2 uds.)
100 gr. toasted peanuts
50 gr. peanut butter
7 gr. instant coffee
7 gr. baking powder
3 gr. salt

Assembly

50 gr. peanut butter
30 gr. peanuts
30 gr. milk chocolate chips (32%)

Directions

Prep. time

35m

Coffee toffee
- 200 gr. heavy cream (35% fat)
- 150 gr. intense coffee
- 100 gr. white sugar
- 2 gr. gelatine
- Start by hydrating the gelatine in cold water for around 10 minutes.
- Meanwhile, in a saucepan, cook the coffee over medium heat until it reduces by 2/3 of the total volume, i.e., down to 50g. Set aside.
- In a saucepan, heat the cream over medium heat until it begins to boil, then add the drained gelatine and coffee reduction. Set aside.
- Next, in a skillet or saucepan, heat the sugar over medium heat until it turns into amber-coloured caramel.
- Then, gradually add the cream mixture to the caramel, whisking it in.
- Cook for about 5 minutes, then remove from the heat.
- Transfer the toffee to a bowl or cup and let it cool at room temperature for a minimum of 6 hours.
Cookie dough
- 320 gr. all purpose flour
- 200 gr. butter
- 160 gr. cane or brown sugar
- 150 gr. milk chocolate chips (32%)
- 100 gr. eggs (2 uds.)
- 100 gr. toasted peanuts
- 50 gr. peanut butter
- 7 gr. instant coffee
- 7 gr. baking powder
- 3 gr. salt
- Begin by toasting the butter in a saucepan over medium heat until it turns a light brown colour and the butter solids lightly toast.
- Then, remove from the heat and transfer the butter to the mixing bowl. Let it cool to room temperature.
- Once cooled, add the sugar, eggs, and instant coffee and mix until combined.
- Next, add the peanut butter, chopped peanuts, and chocolate chips. Mix well.
- Finally, add the flour, baking powder and salt in two batches and mix just enough to incorporate them into the dough.
- Set aside at room temperature until ready to use.
Assembly
- 50 gr. peanut butter
- 30 gr. peanuts
- 30 gr. milk chocolate chips (32%)
- On a baking tray lined with parchment paper, place our cookie dough and flatten it into a disk about 28 cm in diameter and 1 cm thick.
- Now, sprinkle chopped peanuts and chocolate chips over the top.
- Next, bake at 170° C for 15 minutes.
- Meanwhile, transfer the peanut butter cream and coffee toffee into two sealed pastry bags without nozzles.
- After baking, remove the cookie from the oven, make small openings in the pastry bags, and inject desired amounts evenly over the cookie's surface.
- Return the cookie to the oven and bake for 5 minutes.
- Remove from the oven and allow to cool completely before transferring the cookie to a plate.
- Finally, decorate the top of the cookie with more coffee toffee in a spiral pattern.
- Store at room temperature in a cool, dry place.

Coffee toffee

200 gr. heavy cream (35% fat)
150 gr. intense coffee
100 gr. white sugar
2 gr. gelatine

Cookie dough

320 gr. all purpose flour
200 gr. butter
160 gr. cane or brown sugar
150 gr. milk chocolate chips (32%)
100 gr. eggs (2 uds.)
100 gr. toasted peanuts
50 gr. peanut butter
7 gr. instant coffee
7 gr. baking powder
3 gr. salt

Assembly

50 gr. peanut butter
30 gr. peanuts
30 gr. milk chocolate chips (32%)

Giant peanut chocolate coffee toffee cookie

Coffee toffee

Cookie dough

Assembly

Coffee toffee

200 gr. heavy cream (35% fat)
150 gr. intense coffee
100 gr. white sugar
2 gr. gelatine

Cookie dough

320 gr. all purpose flour
200 gr. butter
160 gr. cane or brown sugar
150 gr. milk chocolate chips (32%)
100 gr. eggs (2 uds.)
100 gr. toasted peanuts
50 gr. peanut butter
7 gr. instant coffee
7 gr. baking powder
3 gr. salt

Assembly

50 gr. peanut butter
30 gr. peanuts
30 gr. milk chocolate chips (32%)

Giant strawberry pistachio chocolate cookie

Snickers bar

Coffee roll cake

Peanut

Chocolate chip

Peanut butter

Giant peanut chocolate coffee toffee cookie

Coffee toffee

Cookie dough

Assembly

Coffee toffee 200 gr. heavy cream (35% fat) 150 gr. intense coffee 100 gr. white sugar 2 gr. gelatine

Cookie dough 320 gr. all purpose flour 200 gr. butter 160 gr. cane or brown sugar 150 gr. milk chocolate chips (32%) 100 gr. eggs (2 uds.) 100 gr. toasted peanuts 50 gr. peanut butter 7 gr. instant coffee 7 gr. baking powder 3 gr. salt

Assembly 50 gr. peanut butter 30 gr. peanuts 30 gr. milk chocolate chips (32%)

You might be interested ...

Giant strawberry pistachio chocolate cookie

Snickers bar

Coffee roll cake

Coffee toffee

200 gr. heavy cream (35% fat)
150 gr. intense coffee
100 gr. white sugar
2 gr. gelatine

Cookie dough

320 gr. all purpose flour
200 gr. butter
160 gr. cane or brown sugar
150 gr. milk chocolate chips (32%)
100 gr. eggs (2 uds.)
100 gr. toasted peanuts
50 gr. peanut butter
7 gr. instant coffee
7 gr. baking powder
3 gr. salt

Assembly

50 gr. peanut butter
30 gr. peanuts
30 gr. milk chocolate chips (32%)