Peanut Choco Thumbprint Cookies

Ingredients

• 100 gr butter
• 50 gr margarine
• 120 g of powdered sugar
• pinch of salt
• 1 egg yolk
• 225 gr low protein flour
• 20 gr milk powder
• 20 gr cornstarch
• 1/2 tsp baking powder

Baluran

• 1 egg white
• 200 gr chopped peanuts, roasted (can replace cashew / almond)

Filling

• Chocolate Filling to taste (You can replace steamed chocolate / dark chocolate)

How to make

• 1. Beat butter, margarine, powdered sugar, and salt with a mixer until pale (2-3 minutes). Add egg yolks, mix well.
• 2. Enter the flour, cornstarch, milk powder, and baking powder. Mix well with a spatula.
• 3. Round the dough (I used about 7-8 gr), dip in egg white. Roll into roasted peanuts.
• 4. Place on a baking sheet, press the middle with your fingertips so that it forms a hollow.
• 5. Bake at 150°c for 15 minutes. Remove, wait until warm, fill with chocolate filling in the hollow of the cookies using a plastic triangle.
• 6. Bake again at 140°c for 20 minutes or until golden crisp. Remove from the oven, wait for it to cool before entering the jar.

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