Dark chocolate and salted peanut cookies
Cookies make the perfect little treat on a picnic: no need for extra plates or cutlery and everyone loves a cookie. These ones are especially rich and decadent, and are sturdy enough to be left on a plate in the heat. In fact, they are actually better when slightly warmed by the sun. If you're not a fan of peanuts, you can replace them with almonds and almond butter - the cookies will still be delicious, though not quite as rich.
A decent blanket, plenty of napkins, good libations and, most of all, a bountiful selection of delicious homemade things make for the best picnic. Planning to eat outdoors can be a fool's errand with the uncertain weather in this country, so make sure that all the elements you can control are as good as they can be. And if you do get the sunny day you were praying for, won't you be glad you have a good spread to celebrate it with? These picnic-ready recipes are from Sarit Packer and Itamar Srulovich, co-founders of the Honey & Co restaurants and delis in London, known for their delicious, Middle Eastern-inspired food.
Next, why not try more picnic recipes, or more recipes from the Honey & Co co-founders?
Dark chocolate and salted peanut cookies
Recipe information
Yield
16 cookies
Ingredients
Preparation
Step 1
Heat the oven to 200°C/fan oven 180°C/mark 6. Line two baking trays with baking paper.
Step 2
In a large bowl, mix the vegetable oil with the sugar until they are well combined. Add the egg and the peanut butter, and mix again. Add the remaining ingredients and mix until you have a smooth dough. Shape into 16 balls.
Step 3
Place the balls of dough on the baking trays, spaced out a little to allow room for them to spread as they bake. If you want to add toppings, press a few chocolate chips and a few roasted peanuts onto the top of each cookie.
Step 4
Bake for 8 minutes, then rotate the baking trays and bake for a further 4 minutes. Remove from the oven and leave to cool on the trays. If you want, you can freeze some of the cookie dough balls and bake them from frozen another day - simply add 3 minutes to the baking time. The baked cookies will keep well for a couple of days in an airtight container.
