Peanut Butter, Hazelnut & Chocolate Chunk Cookies

These bad boys are just want you need for an injection of sugar and life! They can lift my mood in an instant. 

The roasted hazelnuts give them an extra lift and bite and with the recipe below making up to 18cookies you can enjoy for a few days! I tend to make the dough wrap them in cling film and make them in small quantities. The dough can also be easily frozen or kept wrapped up in cling film in the fridge for 2-3days. 

I whip these up in my kitchen aid and they're ready in minutes once you have everything weighed out and ready to go! 

Ingredients: 

75g crunchy peanut butter 

50g roasted hazelnuts 

75g soft butter 

100g self-raising flour 

25g cocoa powder 

75g chopped good quality chocolate (white & milk) 

125g soft brown sugar 

1 teaspoon of vanilla essence 

1 teaspoon of baking powder 

1 egg  

Equipment list: 2 x baking trays, parchment paper, electric mixer/beater, wooden spoon, cling film, teaspoon, mixing bowl, chopping board, sharp knives, ovenproof dish. 

Begin by preheating the oven to 180DC. 

Arrange the hazelnuts on a oven proof dish and roast in a hot oven for 15-20minutes. Once roasted removed from the oven place on a towel, cover and roll to easily remove the skins. 

Next roughly chop the hazelnuts into small chunks. 

In the mixing bowl, beat together the butter, sugar and peanut butter until soft and creamy. 

Add in the egg and the teaspoon of vanilla essence and continue to mix until dissolved. 

Next sieve in the flour in small batches. Toss in the chopped chocolate chunks and chopped hazelnuts and form the mixture into a dough. Wrap the dough in cling film and leave to chill in the fridge for at least 1hour to harden and set. 

Once chilled and harden roll the mixture into 18 equal size balls and divide between two baking trays leaving at least 2-3cm between each cookie. flatten the balls with the back of a spoon and bake for 10-12 minutes in the hot oven.