Peanut butter salted choc sandwich cookies

Ingredients for cookies

250g butter

150g brown sugar

100g caster sugar

2 eggs cold

2 tsp vanilla

250g dark choc chips

300g plain flour

60g cocoa powder

2 tsp bicarb of soda

1 tsp salt

700g extra dark chocolate chips

sea salt to garnish

Ingredients for peanut buttercream

500g Philadelphia

125g pure icing sugar sieved

250g peanut butter chunky or smooth

Ingredients for chocolate ganache

250g milk chocolate

125g cream

Method:

To make the cookies

First, melt the 250g of dark chocolate and leave to one side.

Cream butter and both sugars together until light and pale.

Add the melted dark chocolate and beat together.

Add eggs and vanilla and beat again.

In a separate bowl combine the dry ingredients then add this to your chocolate mix and stir.

Fold in the 700g of dark chocolate chips until evenly incorporated.

Place cookie dough into the fridge for 1 hour or until firm enough to roll into balls.

Portion the cookies into 50g balls and bake @ 150 for 12-15 minutes.

Remove from the oven and add sea salt, let them cool.

To make the chocolate ganache, heat the cream until almost boiled. Pour the cream onto your weighed chocolate and let sit for one minute. Then stir together until a smooth ganache has formed. Place in a piping bag and leave to one side.

Place in the fridge for 1 hour or until thickened.

To make the peanut cream beat the Philadelphia until smooth and lump-free.

Add the icing sugar and beat.

Add the peanut butter until everything is combined. Place into a piping bag.

To assemble the cookies, pipe onto one cookie your peanut cream, and to another cookie the chocolate ganache and sandwich together. Add extra cracked sea salt on top.

Enjoy eating

with love

CB

x

The ultimate sandwich cookie for all the chocolate and peanut butter lovers out there

Salted chunky dark chocolate cookies filled with thick peanut cream and chocolate ganache.

tips

If you don’t want to bake as many cookies then just put your cookie dough into the freezer. When you’re ready to bake just put them straight in the oven from frozen, just allow an extra 2 mins of cooking time.

If you want to pipe a perfectly smooth peanut cream then use smooth peanut butter. I like chunky peanut butter but the choice is yours.

If you’re looking for something a little less sweet just use the peanut cream and omit the milk chocolate ganache.