Yum Yum!!I made these at the request of a certain 3 year old! How could I refuse, the recipe comes from morrisons magazine.

For the cookies

225g Plain flour

4 Tbsp cocoa powder

1 Tsp Baking powder

A quarter of a Tsp of salt

185g Sugar

125g Cold butter diced

1 Large egg lightly beaten  and combined with 2 tsp of milk

1 Tsp Vanilla Extract

 

For the peanut butter filling

 

140g Milk Chocolate

200ml Double Cream

150g Smooth peanut butter

40g Icing sugar sieved

Pinch of salt

 

1) Preheat the oven to 190 c and line a large baking tray with greaseproof paper . Place the flour , cocoa powder , Baking powder, Salt , Sugar and butter in a food processor and whizz for about 15 to 20 seconds until the mixture is dark brown and crumbly.

2) Turn the mixture out into a bowl and pour over the egg and vanilla extract, using a wooden spoon or palette knife bring the mixture together into a soft pliable dough. Roll teaspoon sized nuggets of dough into balls ( mine were monster cookies lol!!)  and arrange on the tray  leaving at least 2.5cm of space between them. Lightly flatten the balls and bake for 10 to 12 mins or until firm on top.

 

Rolling the dough into balls

 

3) Remove from the oven and leave for 5 mins for the cookies to firm up then transfer to a cooling rack.

 

4) Make the filling by placing the chocolate and cream into a saucepan and heating on a low heat until melted and well combined. Leave the chocolatey cream to cool a little then stir in the peanut butter , icing sugar and salt. Chill in the fridge for 30 mins or until thickened to a spreadable consistency.

5) Place a tsp of the filling on the flat surface of half the cookies then top with the remainder, pressing down lightly to make little sandwiches. The cookies are best eaten on the day they are made.

 

 

 

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