Chocolate Brownie Cookie Sandwiches with Peanut Butter Cream Filling
Every morsel is a journey back to simpler food.
65 mins | Set Time: 30 - 60 mins 
Makes 30 cookies & 15 Sandwiches 
INGREDIENTS
Metric
Imperial
- 80 g butter
- 120 g dark chocolate (chopped)
- 100g sugar
- 2 eggs (at room temp)
- 40 g cocoa
- 60 g SASKO CAKE WHEAT FLOUR
- 1/2 tsp Baking powder
- Pinch salt
- 75 g butter (at room temp)
- 150 g icing sugar
- 2 tbsp milk
- 80 g 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
- 1/2 tsp baking powder
- Pinch salt
- 2.64 oz butter (at room temp)
- 5.29 oz icing sugar
- 2tbsp milk
- 2.82 oz peanut butter
METHOD
- Heat butter in a bowl and add chocolate, stir until the chocolate has completely melted.
- Beat the eggs and sugar with an electric beater until light and thick (approx. 3-4 mins).
- Sift the dry ingredients.
- 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.
- Put it into the fridge for 30min-1hour, until it has formed a stiff enough cookie dough to shape into balls.
- Pre-heat the oven to 180°C
- Grease and line 2 large baking trays.
- 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.
- 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.
- Allow to cool slightly before taking off the baking paper and transferring to a wire wrack to cool completely.
- Using an electric mixer beat the butter and the icing sugar in bowl.
- 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.
- Add the peanut butter and milk and beat for a further minute or two on medium until you have a smooth, soft, silky icing.
- Make the cookie sandwiches by spreading a little of the icing onto half of the cookie
- Seal them with the remaining half of the biscuits.
- Store in an airtight container.
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