I was sent this amazing biscuit recipe last week by a workmate – chocolate biscuits stuffed with a soft peanut butter mixture. Not only did these instantly appeal to the peanut butter monster inside, but they come with a glowing endorsement – deal done!
I only had a small window in which to make the biscuits after work and was a little concerned that as stuffed biscuits they’d be a bit of time consuming task. But it turns out there was absolutely no reason to worry – I had both mixes made, a big batch of biscuits rolled and the dishes done in little over 30 minutes.
I was really happy with how these biscuits turned out – while they’re still tasty a few days after baking (thanks to stunning self control we still had a couple left on Saturday), they’re definitely at their best when slightly warm as the peanut butter centre goes all gooey.
Kirsten
High Tea with Dragons
Ingredients
| Amount | Measurement | Ingredient |
|---|---|---|
| ½ cup | sugar | |
| ½ cup | brown sugar, packed | |
| 150g | butter, softened | |
| 1 ¼ cup | crunchy peanut butter, divided into ¼ cup and 1 cup | |
| 1½ cups | plain flour | |
| ½ cup | cocoa | |
| ½ tsp | baking soda | |
| 1 tsp | vanilla extract | |
| 1 | egg | |
| ¾ cup | icing sugar |
Method
2. In a large bowl cream the white and brown sugars, butter and ¼ cup of peanut butter until light and smooth. Add the vanilla and egg, beating until well combined.
3. Sift together flour, cocoa and baking soda and add to wet mixture. Mix until well incorporated. Set chocolate dough aside.
4. In a separate bowl cream together the icing sugar and 1 cup of peanut butter. If the mixture looks a little dry, add more peanut butter by the teaspoon – the finished dough should form a small ball without crumbling.
5. Roll a tablespoon of chocolate dough into a ball and flatten into a thin circle with your fingers. Scoop a small teaspoonful of the peanut butter mixture and place in the center of the chocolate dough.
6. Fold the chocolate dough over the peanut butter mixture and pinch the sides together – it should look a bit like a dumpling. Tuck the corners underneath the cookie and gently roll into a ball. Place of baking tray and gently flatten.
7. Bake for 8 to 9 minutes or until they spring back slightly when pressed. Allow to cool on tray for about a minute, then transfer to cooling rack.
Add your comment below: