Overnight Peanut Chocolate Biscuits

    Overnight Peanut Chocolate Biscuits

    Recipe Picture:Overnight Peanut Chocolate Biscuits
    4

    Overnight Peanut Chocolate Biscuits

    (64)
    5hours10min


    60 people made this

    This is stress free baking! Just combine the ingredients for these chocolate chip biscuits, put them in the oven and leave them overnight.

    Ingredients
    Serves: 36 

    • 2 egg whites
    • pinch salt
    • 2/3 cup white sugar
    • 1 teaspoon vanilla essence
    • 1 cup dark chocolate chips
    • 1 cup salted peanuts

    Directions
    Preparation:10min  ›  Cook:5hours  ›  Ready in:5hours10min 

    1. Preheat oven to 180 degrees C. Line baking trays with baking paper or aluminium foil.
    2. In a large glass or metal mixing bowl, beat egg whites and salt until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the vanilla and chocolate chips. Lastly, add peanuts. Spoon onto the prepared baking trays.
    3. Place the biscuits into the preheated oven, shut the door and turn off the oven immediately. Let biscuits sit in the turned off oven for 5 to 6 hours or overnight.
    See all 12 recipes

    Recently Viewed

    Reviews and Ratings
    Global Ratings:
    (64)

    Reviews in English (56)

    by
    93

    Someone please help me out. I followed the recipe and the directions exactly and in the morning the cookies were still soft. Plus they stuck to the foil paper. Maybe I should have greased it? Should I have kept the cookies in the turned on oven for a few minutes before I turned the oven off? What I did in the morning is turn the oven back on for a few minutes on low and the cookies were ready soon after that. They came out delicious but I wish I didn't have to do that extra step. What did I do wrong? Also, I think chocolate chips are extra, I just added chopped almonds and a little bit of sugar, and the taste was just right. Thank you for the recipe. Please give me more direction for I want to try this again.  -  21 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    81

    Great recipe, easy to follow. I was raised on it without the chocolate chips or nuts...just as a meringue. For the reviewer who had to turn her oven back on...is your oven gas? If so, that's your problem. Electric oven coils retain heat for awhile after you've turned them off, while gas ovens start cooling almost immediately. If it is a gas oven, I'd preheat the oven, then when you put the cookies in, drop the temp to the lowest possible...they'll be ready in less than a few hours, dependant on your oven.  -  22 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    58

    They came out literally, just like the picture! I doubled the recipe in my 5 quart kitchen aid mixer just fine. I was baking them for a breast cancer awareness fundraiser so I used red food coloring in the final mixing stages to make the meringue pink before folding in the mini semi-sweet chips and chopped peanuts and they took to a nice pink color. They also didn't spread when baking so I could pack the parchment lined cookies sheets closely with cookies and bake 2 batches simultaneously! The hardest part of the recipe is not opening the oven before time is up!  -  15 Feb 2006  (Review from Allrecipes USA and Canada)

    Write a review

    Click on stars to rate