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INGREDIENTS

Metric
Imperial
  • 80g Butter
  • 120g Dark chocolate (chopped)
  • 100g Sugar
  • 2 Eggs (at room temp)
  • 40g Cocoa
  • 60g SASKO Cake Wheat Flour
  • ½tsp Baking powder
  • Pinch salt
Peanut butter cream icing:
  • 75g Butter (at room temp)
  • 150g Icing sugar
  • 2tbsp Milk
  • 80g Peanut butter
  • 2.82 oz Butter
  • 4.23 oz Dark chocolate (chopped)
  • 3.53 oz Sugar
  • 2 Eggs (at room temp)
  • 1.41 oz Cocoa
  • 2.14 oz SASKO Cake Wheat Flour
  • ½ tsp Baking powder
  • Pinch salt
Peanut butter cream icing:
  • 2.64 oz Butter (at room temp)
  • 5.29 oz Icing sugar
  • 2tbsp Milk
  • 2.82 oz Peanut butter

METHOD

  1. Heat butter in a bowl and add chocolate, stir until the chocolate has completely melted.
  2. Beat the eggs and sugar with an electric beater until light and thick (approx. 3-4 mins).
  3. Sift the dry ingredients.
  4. Add the dry ingredients as well as the chocolate/butter mix to the egg and sugar and beat until you have a smooth, thick batter.
  5. Put it into the fridge for 30min-1hour, until it has formed a stiff enough cookie dough to shape into balls.
  6. Pre-heat the oven to 180°C
  7. Grease and line 2 large baking trays.
  8. Spoon dollops of the cookie dough into your palms, roll into balls about the size of large marbles and place on the baking sheets at least 5 centimetres apart as they will spread as they bake.
  9. Bake in the oven for 8-9 minutes – they should still be slightly gooey in the middle when you take them out of the oven.
  10. Allow to cool slightly before taking off the baking paper and transferring to a wire wrack to cool completely.
To make the icing:
  1. Using an electric mixer beat the butter and the icing sugar in bowl.
  2. Lower the speed of the electric mixer until ingredients are combined - then up the speed to medium and beat until thick and light in colour.
  3. Add the peanut butter and milk and beat for a further minute or two on medium until you have a smooth, soft, silky icing.
To assemble:
  1. Make the cookie sandwiches by spreading a little of the icing onto half of the cookie
  2. Seal them with the remaining half of the biscuits.
  3. Store in an airtight container.

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