Peated Whisky Chocolate Cookies - Easy Recipe

Delicious chocolate chip cookies with dried fruit and peated whisky.

Whether you're an avid peated whisky drinker or simply want to enjoy a delicious sweet snack, I guarantee you will love these cookies.

So far I've made these cookies with Ledaig 10, Aerstone Land Cask and Penderyn Celt and they've all turned out great.

You will need:

For the cookies

• 1 medium egg

• 180g butter/dairy-free spread (room temp)

• 150g brown sugar

• 70g white sugar

• 1 tsp vanilla

• 30g cocoa powder

• 80g blackberry /blackcurrant/raspberry jam

• 35 ml peated whisky

• 1/2 tsp baking powder

• pinch of salt

• 20g choc chip

• 50g chopped dried fruit

• 75g cornflour

• 300g plain flour (plus extra for dusting the work surface)

  
  

For the chocolate whisky glaze

• 50g powdered sugar

• 2 tsp cocoa powder

• 20ml whisky

*the cornflour and jam are missing from the picture displaying the ingredients - I realized as I was editing this

How to

1. In a mixing bowl add the egg, butter, sugar, brown sugar and vanilla extract and mix well

2. Add the whisky, jam and cocoa powder and mix

3. Add the dried fruit, chocolate chips, baking powder and pinch of salt and mix well

4. Add the sifted flour and cornflour and mix until you obtain a smooth batter

5. Add extra flour if the batter seems to be too liquid

6. Cover the bowl with clingfilm and leave it in the fridge for 1-2 hours.

7. Preheat the oven to 180C/gas4

8. Line a tray with baking parchment.

9. Use an ice cream scoop, a spoon or your hands dipped in water to pick up some of the dough and shape the cookies

10. Bake for 12-14 min at 180C in an electric/fan oven

11. Remove the cookies from the oven and leave them to completely cool down on a cooling rack

12. In a bowl, mix the icing sugar with whisky and cocoa powder, then spread the icing as best as you can on the cooled-down cookies

13. Leave the icing to dry for at least 30 minutes

14. Enjoy!

• Paired with your favourite whisky, they will be even more amazing, but, of course, you can enjoy them exactly as they are, simply delicious (they also go great with tea and especially coffee at the end of a meal)

• Kept in an air-tight container, they will last for up to 4-5 days, at room temperature.

• You can make the cookie dough in advance, and keep it in the fridge overnight

• Don't worry if the chocolate whisky glaze doesn't look perfect (mine certainly doesn't), these cookies are supposed to taste great, not be ready for a photoshoot.

If you like this recipe please click on the little heart below and if you try this recipe, please let me know how it goes in the comments below.

As always, I hope life is treating you well.

Take care.