Peanut & Crisp Cookies

These cookies contains peanut butter, potato crisps (chips), and chocolate - wonderful combination actually! The potato chips gives a crispy texture and a certain saltiness. * Keep the cookies in an airtight container in a cool place and they will last for one week.

This recipe comes from the amazing guys of Sorted Food, check out their website.

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Makes 16 cookies Ingredients: • 100 grams butter • 200 grams brown sugar • 2 eggs • 200 grams all-purpose flour • 1 teaspoon baking powder • 100 grams crunchy peanut butter • 1 teaspoon vanilla extract • 50 grams salted potato crisps (chips) • a handful of raw unsalted peanuts • 100 grams dark chocolate How to do: 1. Preheat the oven to 175º Celsius. 2. Beat together the softened butter and sugar until light and fluffy. 3. Crack the eggs into the butter - mix one at a time - and stir to combine with the vanilla. 4. Fold in the flour and baking powder to form a dough. 5. Mix through the crunchy peanut butter. 6. Crush the crisps into small pieces. 7. Stir the crisps into the cookie dough. 8. Mould about a teaspoon of dough into small balls and place on a lined baking tray, far enough apart to allow them to spread. 9. Poke a few whole peanuts into the top of each cookie dough ball. 10. Place the tray into the oven and bake for 12-15 minutes, until golden all over. 11. Remove the cookies from the oven and cool on a cooling rack. 12. Melt the dark chocolate slowly in a microwave or over a water bath and use to dribble across the cooled cookies. Done!

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