Ingredients:

• 200g of flour
• 50g of cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 100g of butter at room temperature
• 200g of cane sugar
• 2 eggs
• 1 teaspoon vanilla extract
• Prepare the dough:
  • In a bowl, sift together the flour, cocoa powder, baking powder and salt. Mix well and set aside.
  • In another bowl, beat the softened butter with the brown sugar until creamy.
  • Add the eggs one at a time, making sure to incorporate each egg well.
  • Add the vanilla extract and mix.
  • Gradually add the dry ingredient mixture to the bowl of wet ingredients, mixing until smooth.
  • Add the chopped peanuts and mix until evenly distributed in the dough.
  • Cover the dough with cling film and place it in the refrigerator for at least 1 hour (or even overnight) to firm up.
• Form the balls:
  • Once the resting time has elapsed, take small portions of dough and form balls of approximately 3 cm in diameter.
  • Roll the dough balls in icing sugar so that they are completely covered.
• Cook:
  • Arrange the dough balls on a baking tray lined with baking paper, leaving a space of at least 5cm between them.
  • Bake in a preheated oven at 180°C for approximately 10-12 minutes, or until the biscuits begin to crackle and cracks are visible on the surface.
  • Once baked, leave the biscuits on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
• Serve:
  • Once cool, the peanut crinkle cookies are ready to be served.
  • You can store them in an airtight container for a few days.
• These peanut crinkle cookies are perfect for chocolate and peanut lovers, and are ideal for serving as a sweet snack or dessert after a meal. Enjoy your meal!
• 100g of roasted and chopped peanuts
• Powdered sugar for garnish