Choco Peanut Crinkles

Ingredients

250 g bittersweet chocolate
1 1/4 cups all-purpose flour
30 pieces chocolate-peanut bars
2 teaspoons baking powder
1/4 teaspoon salt
1 stick unsalted butter, room temperature
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup milk
1/2 cup confectioner’s sugar (for dusting)

How to Bake

1. Melt the chocolate in a double boiler or in a metal bowl set on top of a pot 
    of simmering water. Set aside to cool. 

2. Using a fork, crush the chocolate-peanut bars into crumbs. In the bowl of
    a stand mixer, beat butter and chocolate-peanut crumbs. Add eggs and 
    vanilla, and beat until well combined. 

3. Add melted chocolate. Sift together flour, baking powder, and salt over 
    the mixture. Add milk and mix at low speed until just combined.

4. Cover the dough with plastic wrap and refrigerate for at least 3 hours until 
    firm.

5. Preheat turbo broiler to 175°C. Line a baking sheet with parchment paper. 
    Measure out small balls of dough (about 1 tbsp of dough per cookie). Roll 
    the dough into balls with lightly oiled hands. Coat each ball in powdered 
    sugar before placing onto prepared baking sheets.

6. Bake for 10 minutes. Let cool slightly before transferring the cookies to a 
    cooling rack to finish cooling.