Menguy’s
good
times

Our recipe ideas

Peanut butter

Granola cookies with peanut butter and dark chocolate

cookies avec du beurre de cacahuète Menguy's

Recipe

For 8-9 cookies :

  • 50 g butter

  • 50 g 100% Peanut Butter Creamy

  • 1 egg

  • 50 g honey

  • 50 g flour type 55

  • 50 g rolled oats

  • 1 level teaspoon baking powder

  • 40 g roasted almonds

  • 30 g unsalted roasted peanuts

  • 1 pinch of salt

  • 100 g dark chocolate

Step 1:

Soften the butter for a few seconds in the microwave or bain-marie to obtain a “creamy” texture (creamy but not melted). In a large bowl, mix the butter with the peanut butter and honey.

Step 2:

Roughly chop the roasted almonds, peanuts and chocolate with a knife.

Step 3:

Add the flour, the baking powder, the beaten egg, a pinch of salt, almonds and peanuts and stir to form a smooth dough.

Step 4:

Form the dough into balls weighing around 50 g and flatten them on a baking tray lined with baking parchment. Leave to rest for 30 minutes in the fridge.

Step 5:

Bake for 15 minutes in an oven preheated to 180°C. The cookies should be golden brown. Enjoy straight from the oven or store in an airtight tin away from damp.

cookies avec du beurre de cacahuète Menguy's

Menguy's little extra: Use our peanut butter made from 100% peanuts and nothing else!

You will also like

Bowl cake à l’avoine et au beurre de cacahuètes

Bowl cake with oats and peanut butter

Peanut rolls au beurre de cacahuètes Menguy's.

Peanut rolls with peanut butter

Mocaccino au beurre de cacahuètes Menguy's.

Mocaccino with peanut butter