Chocolate cookies

  • butter : 100 grams (3.55 ounces)
  • brown sugar : 200 grams (7.05 ounces)
  • eggs : 2 pieces (2 items)
  • cocoa powder : 50 grams (1.75 ounces)
  • baking powder : 0.5 teaspoons (1 teaspoon)
  • bitter chocolate : 100 grams (3.55 ounces)
  • salted peanuts : 120 grams (4.25 ounces)
  • toffee candies : 100 grams (3.55 ounces)
  • flour : 250 grams (8.80 ounces)


  • Mixing Bowls

    You'll need a few different sizes for mixing wet and dry ingredients separately. Choose bowls with non-slip bases for easier handling.

  • Hand Mixer or Stand Mixer

    This helps achieve a fluffy batter. A stand mixer will save you effort, but a hand mixer will do the job just as well.

  • Measuring Cups and Spoons

    Precision is key in baking. Make sure your set includes various measurements, and level off dry ingredients for accuracy.

  • Baking Tray

    Opt for a non-stick baking tray or line a regular tray with parchment paper to ensure easy cookie removal.

  • Spatula

    Use a flexible spatula to fold in the final mix of chocolate, peanuts, and toffee without over mixing the batter.


Step 1

Preheat the oven to 180°C (356°F).

Step 2

It's best to use ready-made salted peanuts. If you have whole peanuts, chop them into smaller pieces or simply halve them.

Step 3

Roughly chop the chocolate and toffee candies into pieces about 4 mm x 4 mm (0.16 inches x 0.16 inches).

Step 4

Melt the butter completely.

Step 5

Whisk the melted butter with the brown sugar and eggs at maximum speed until it forms a white and fluffy mixture, approximately 5 minutes.

Step 6

Ensure your butter is fully melted before combining with other ingredients.

Step 7

In a separate bowl, mix together the flour, cocoa powder, and baking powder thoroughly.

Step 8

Reduce the mixer speed and gradually add the flour mixture to the egg mixture, whisking until smooth.

Step 9

Gently fold in the peanuts, chocolate, and chopped candies using a spatula.

Step 10

Sprinkle some flour on your hands to prevent the dough from sticking.

Step 11

Form the dough into cookies about 5 cm (2 inches) in diameter and place them on a baking sheet lined with parchment paper, spacing them about 3 cm (1.2 inches) apart.

Step 12

Bake in the preheated oven for about 15 minutes.

Step 13

Let the cookies cool on the baking sheet.

Step 14

Once completely cooled, remove the cookies from the parchment paper.

Step 15

Hot cookies may stick to the parchment, so allow them to cool completely before removing.

Step 16

Store the cookies in a tightly closed container.

Step 17

Bon Appétit!


Looking for creative ways to enjoy these fantastic cookies? We've got you covered! ✨ One delicious option is to crumble these cookies over a bowl of vanilla ice cream for an indulgent dessert that combines **hot and cold**, **crisp and creamy**—every bite a delightful contradiction! You can also sandwich a scoop of ice cream between two cookies to make a stunning ice cream sandwich. 🍨 Or, for a morning pick-me-up that tastes like dessert, pair these cookies with a steaming cup of coffee. Imagine dunking your chocolate cookie into a rich, frothy cappuccino—utter bliss! If you’re feeling extra adventurous, try using these cookies as the base for a layered parfait. Break them into chunks and layer them with whipped cream, fresh fruits, and a drizzle of caramel. Your guests will be amazed by the presentation and taste! 🍓🍫 Don't forget to package a few cookies in a cute box with a ribbon—they make thoughtful and tasty gifts for friends and loved ones! 🎁


For our friends with dietary restrictions, worry not! Here are some **gluten-free** and **vegan** variations of this fabulous recipe. 🌱✨ **Gluten-Free Cookies:** 🥳 Replace the regular flour with a 1:1 gluten-free baking blend. Make sure it contains xanthan gum for the best texture. Additionally, double-check that your baking powder is gluten-free! **Vegan Cookies:** 🌱 Substitute the butter with vegan margarine or coconut oil. For the eggs, use flax eggs—simply mix 2 tablespoons of ground flaxseed with 6 tablespoons of water and let it sit for a few minutes. Be sure to choose dairy-free chocolate and toffee candies to keep it completely vegan. Enjoy baking and sharing your delicious gluten-free and vegan variations, knowing they’re just as tasty and satisfying! 🌟


  • Can I use light brown sugar instead of dark brown sugar?

    Yes, you can! Light brown sugar will give a milder caramel flavor compared to dark brown sugar, but your cookies will still be delicious.

  • How can I tell when the cookies are done?

    The edges should be firm and slightly golden, but the center may still look a bit soft. Remember, cookies continue to firm up as they cool.

  • Can I replace the salted peanuts with another nut?

    Absolutely! Feel free to use your favorite nuts, such as almonds or walnuts. Just make sure they are salted to keep the flavor balance.

  • Why did my cookies spread too much in the oven?

    This could be due to the butter being too warm or not using enough flour. Make sure to chill the dough for 10-15 minutes before baking.

  • How can I make the cookies chewier?

    For extra chewiness, slightly under-bake the cookies and let them cool on the baking sheet. Adding more brown sugar and less white sugar can also give a chewier texture.

  • Can I prepare the dough ahead of time?

    Yes, you can prepare the dough ahead and refrigerate it for up to 48 hours. Just make sure to wrap it tightly in plastic wrap to keep it fresh.

Nutrition facts

Recipe Yield:20 cookies
Calories:140-160 calories per cookie
Calories (Min - Max):140 - 160
Total Fat:7g
Saturated Fat:4g
Total Carbohydrate:19g
Total Sugars:14g