Chocolate Bikkies with Spicy Peanuts and Bourbon

Chocolate Bikkies with Spicy Peanuts and Bourbon – Add cocoa nibs if you like a smoky flavour
40g butter
40g peanut butter
2 eggs
Tio Pablo Dried California chilli, 10cm strip
½ cup sugar
1 cup brown sugar
2 tsp vanilla
3 Tbl, Jim Beam Bourbon
¼ cup cocoa powder
2 cups flour (use gluten free flour if desired)
¾ tsp salt
1 tsp baking powder
½ cup Tio Pablo Spicy Mexican Peanuts
¼ cup cocoa nibs (optional)
½ cup dark chocolate chips


Place dried chilli in a bowl and submerge in boiling water for about 2 minutes. Remove and mince finely, to create approximately 1 Tbl chilli
In a large bowl, add the butter, peanut butter, sugars, vanilla, bourbon and 1 egg. With a mixer, blend until smooth and add the other egg. Again, blend until smooth
Next blend in the cocoa powder until smooth. Combine the the flour, salt and baking powder and add in bits to the mixture, blending as you go
Mix through the peanuts and the chocolate chips. If desired, blend through the cocoa nibs (nibs have a very distinctive coffee-like flavour)
Let mixture sit in the refrigerator for at least one hour and overnight would be best, to let the flavours absorb
Preheat the oven to 180°C and place baking paper onto two trays. Roll golf ball sized bits of dough into a ball and flatten slightly. Bake for approximately 20 minutes, until the bottoms of the bikkies have browned. Remove and let cool.
Makes at least 18