Hey guys! I’m hoping everyone is having a fabulous time whether they are at church, at a wedding or just spending time with relatives. I thought I would share another decadent Sasko Flour recipe for all the eager bakers out there….
These chocolate brownie cookies with peanut butter cream icing don’t only look glorious, they also taste divine as can be expected. You might want to try them out if you are in the mood to bake this Easter weekend! See the recipe below…….Happy baking!
Chocolate Brownie Cookie Sandwiches with Peanut Butter Cream Filling
Makes 30 cookies, 15 Sandwiches
120g dark chocolate (chopped)
2 eggs (at room temp)
60g Sasko Cake Flour
½tsp baking powder
Peanut butter cream icing:
75g butter (at room temp)
150g icing sugar
2 tbsp milk
80g peanut butter
- 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 minutes).
- Sift the dry ingredients.
- Add the dry ingredients as well as the chocolate/butter mix to the egg.
- Add 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.
- 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.
To make the icing:
Step 1: Using an electric mixer, beat the butter and the icing sugar in bowl on low speed until combined
Step 2: Up the speed to medium and beat until thick and light in colour
Step 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
Step 1: Make the cookie sandwiches by spreading a little of the icing onto half of the cookies
Step 2: Seal them with the remaining half of the biscuits
- Although butter is the best fat to use for flavour, margarine can also be used – but choose a margarine that is hard and labelled for baking as soft margarines contain water which can affect the consistency of the dough.
- Place the dough balls on cold baking trays to prevent excess spreading.
- If baking two trays of cookies at the same time don’t place them directly on top of one another as the cookies on the tray underneath will not brown, leave a good space between them – you can always swap the trays around half way through cooking.
Follow Sasko Flour on Facebook for more recipes and baking tips.