The Sydir Chunk – Golden Crumble Peanut Butter Cookies

The Sydir Chunk

Golden Crumble cookies with peanut butter and milk chocolate

Inspired by competition winner Adam Sydir for Universal Flavours. Thick cookies with milk chocolate, a peanut butter centre and waffle-cone crunch held in place with a chocolate drizzle.

Batch and timing

Makes 10 large cookies
Prep: 25 minutes
Freeze filling: 1–2 hours
Chill dough: at least 1 hour
Start checking: at 16 minutes

Ingredients

Peanut butter centre

120 g smooth peanut butter, preferably a thick, stabilised spread
Divide into 12 portions.

Golden Crumble dough

• 150 g unsalted butter, softened but still cool
• 140 g light brown sugar
• 70 g caster sugar
• 1 large egg, approximately 50 g without shell
• 1 large egg yolk
• 280 g plain flour
• 150 g milk chocolate chips or roughly chopped milk chocolate
• 1 tsp baking powder
• ¼ tsp bicarbonate of soda
• ½ tsp fine salt
• ½ tsp UF Golden Crumble flavour concentrate (2.5 ml), retaining the first trial dose

Chocolate drizzle and waffle-cone topping

• 35–40 g waffle cones, crushed into small crumbs and pieces
• 50–75 g milk chocolate for the drizzle, additional to the chocolate in the dough

Before you begin

Use Australian metric measures: 1 tsp = 5 ml and 1 tbsp = 20 ml. Weigh the peanut butter portions for consistency.

Use Australian metric measures: ½ tsp = 2.5 ml. The flavour dose above records your first trial; confirm its suitability with UF before publishing. Judge flavour after the baked cookie has cooled.

Method

1. Freeze the filling Line a small tray with baking paper. Portion the peanut butter into 10 mounds of 16 g. Freeze for 1–2 hours, or until firm enough to handle. It may remain slightly tacky.

2. Make the dough. Beat the butter and both sugars for 1–2 minutes until combined and slightly creamy; avoid whipping in lots of air. Beat in the egg, yolk and ½ tsp UF Golden Crumble flavour concentrate . Scrape down the bowl.

3. Add the dry ingredients Whisk together the flour, baking powder, bicarbonate of soda and salt. Mix into the butter mixture just until no dry flour remains. Fold in the 150 g milk chocolate. If too soft to shape, refrigerate for 20–30 minutes.

4. Fill and seal Divide the dough into 10 portions, approximately 98 g each. Flatten each into a thick disc and place a frozen 16 g peanut butter mound in the centre. Enclose completely and pinch seams firmly. Shape into tall, rough mounds without flattening; keep the filling enclosed to reduce leaks.

5. Chill and prepare Refrigerate the filled cookies for at least 1 hour. Heat the oven to 180°C conventional or 160°C fan forced. Line two baking trays with baking paper. Space cookies at least 8 cm apart; bake one tray at a time for the first trial.

6. Bake Bake without the waffle cone. Start checking at 16 minutes; continue in 1–2 minute increments as needed. Look for set, lightly golden edges and a soft centre, with no shiny, wet dough on top. Do not automatically bake for 22 minutes. Bake one cookie first to establish timing for your oven.

7. Cool and finish Leave on the tray for 20 minutes, then transfer to a rack and cool completely. Gently melt the separate 50–75 g milk chocolate and drizzle lightly over the cookies. Immediately add waffle-cone crumbs and pieces, pressing larger pieces lightly into the chocolate. Leave until set._

Storage and allergens

Once the drizzle has set, store airtight at room temperature for up to 3 days. The cone topping is crunchiest on the day of assembly. Contains peanuts, wheat, milk and egg; check flavour, chocolate and waffle-cone labels.

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