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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

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Ingredients

Yields

12 servings

Coffee toffee

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

Cookie dough

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

Assembly

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

Directions

Prep. time

35m

Coffee toffee
- 200 g heavy cream (35% fat)
- 150 g intense coffee
- 100 g white sugar
- 2 g 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 g all purpose flour
- 200 g butter
- 160 g cane or brown sugar
- 150 g milk chocolate chips (32%)
- 100 g eggs (2 uds.)
- 100 g toasted peanuts
- 50 g peanut butter
- 7 g instant coffee
- 7 g baking powder
- 3 g 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 g peanut butter
- 30 g peanuts
- 30 g 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 g heavy cream (35% fat)
150 g intense coffee
100 g white sugar
2 g gelatine

Cookie dough

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

Assembly

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

Giant peanut chocolate coffee toffee cookie

Coffee toffee

Cookie dough

Assembly

Coffee toffee

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

Cookie dough

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

Assembly

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

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Peanut

Chocolate chip

Peanut butter

Giant peanut chocolate coffee toffee cookie

Coffee toffee

Cookie dough

Assembly

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

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

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

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Coffee toffee

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

Cookie dough

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

Assembly

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