Chocolate chip peanut brownies made from butter, sugar, cocoa, egg, cocoa powder, baking powder, flour, and chocolate chips. A chocolate twist on the classic bikkie!
These Chocolate Chip Peanut Brownie biscuits are a nostalgic Kiwi favourite. We've given them a little twist by adding chocolate chips for extra indulgence, and roasting the peanuts beforehand to really bring out their flavour. Crunchy, chocolatey and so moreish, they are perfect with a cuppa or packed into lunchboxes. Check out our back catalogue of Lunchbox fillers for more inspo!
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Ingredient notes:
- Blanched Peanuts: These are raw peanuts with their skins removed. This gives them a smooth texture and a mild flavour that's perfect for baking. Using blanched peanuts in these chocolate biscuits means you get that classic peanut crunch without any bitterness from the skins.
- Chocolate Chips: These add little bursts of sweetness and a soft, melty texture to every bite. They pair beautifully with the crunchy roasted peanuts and rich cocoa flavour in these biscuits. You can use dark, milk or even a mix of both depending on how sweet you like them. We love the extra indulgence they bring to this classic recipe.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Preheat the oven to 170°C fan bake. Line 2 large flat oven trays with baking paper. Roast the peanuts for 8-10 minutes until golden and fragrant. Keep a close eye so they don't burn. Remove and set aside to cool.
In a stand mixer, cream the softened butter, sugar, and salt together until light and pale in colour. Add the egg and beat again until incorporated.
Sift in the cocoa powder, flour, and baking powder. Mix on low speed until just combined - be careful not to over mix.
Add the chocolate chips and cooled roasted peanuts. Mix briefly until everything is evenly distributed through the dough.
Scoop heaped tablespoons of dough onto lined baking trays, or roll into balls and press gently to flatten.
Bake for 15 minutes then remove and allow to cool slightly before transferring to a cooling rack.
Recipe FAQs:
Yes! Roll the dough into balls and freeze on a tray. Once solid, transfer to a container or zip-lock bag. Remove and allow to thaw on trays then flatten and bake just the same.
We highly recommend this step as roasting the peanuts before baking really brings out their nutty flavour and adds extra crunch.
Absolutely. They'll still be delicious as a classic peanut brownie biscuit - just slightly less sweet and rich.
Yes, and you can probably skip the roasting step too. but keep in mind they'll add extra saltiness to the dough. You might want to reduce the added salt to ¼ tsp or leave it out entirely. Also, avoid roasted peanuts that are heavily seasoned.
Storage:
Store your peanut brownies in an airtight container. These store really well and will taste fresh for up to a week if not longer.
Top tips:
Cooling the peanuts - remove from baking dish and place on a cold surface to speed the cooling process.
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Peanut Brownies
Peanut brownies made from butter sugar, cocoa, egg, cocoa powder, baking powder, flour, and chocolate chips.
Ingredients
- 1 cup blanched peanuts
- 150g butter, softened
- 1 cup sugar
- ½ tsp salt
- 1 egg
- 3 Tbsp cocoa powder
- 2 cups flour
- 1 tsp baking powder
- 1 cup chocolate chips
Instructions
- Preheat the oven to 170°C fan bake. Line 2 large flat oven trays with baking paper.
- Roast the peanuts for 8–10 minutes until golden and fragrant. Keep a close eye so they don’t burn. Remove and set aside to cool.
- In a stand mixer, cream the softened butter, sugar, and salt together until light and pale in colour.
- Add the egg and beat again until incorporated.
- Sift in the cocoa powder, flour, and baking powder. Mix on low speed until just combined – be careful not to over mix.
- Add the chocolate chips and cooled roasted peanuts. Mix briefly until everything is evenly distributed through the dough.
- Scoop heaped tablespoons of dough onto lined baking trays, or roll into balls and press gently to flatten.
- Bake for 15 minutes then remove and allow to cool slightly before transferring to a cooling rack.
Notes
- Cooling the peanuts - remove from baking dish and place on a cold surface to speed the cooling process.
Nutrition Information:
Yield: 24 Serving Size: 1Amount Per Serving: Calories: 292Total Fat: 14gSaturated Fat: 6gUnsaturated Fat: 8gCholesterol: 24mgSodium: 173mgCarbohydrates: 36gFiber: 2gSugar: 16gProtein: 6g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Lisa says
Hi just wondering if these are actually meant to be cookies or brownies? The title threw me!
Thanks
VJ cooks says
They're cookies! For some reason, these cookies/biscuits were given the name Peanut Brownies (maybe because they are a chocolate flavoured biscuit) I think by the Edmonds cookbook here in NZ! So yes, despite to confusing name, they are certainly a cookie and not a gooey/soft brownie like the other kind!