RECIPE: Chocolate Brownie Cookie Sandwiches With Cream Filling

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




80g butter

120g dark chocolate (chopped)

100g sugar

2 eggs (at room temp)

40g cocoa

60g Sasko Cake Flour

½tsp baking powder

Pinch salt


Peanut butter cream icing:

75g butter (at room temp)

150g icing sugar

2 tbsp milk

80g peanut butter




  1. Heat butter in a bowl and add chocolate, stir until the chocolate has completely melted.
  2. Beat the eggs and sugar with an electric beater until light and thick (approx 3-4 minutes).
  3. Sift the dry ingredients.
  4. Add the dry ingredients as well as the chocolate/butter mix to the egg.
  5. Add sugar and beat until you have a smooth, thick batter.
  6. Put it into the fridge for 30min-1hour, until it has formed a stiff enough cookie dough to shape into balls.
  7. Pre-heat the oven to 180°C.
  8. Grease and line 2 large baking trays.
  9. Spoon dollops of the cookie dough into your palms, roll into balls about the size of large marbles.
  10. Place on the baking sheets at least 5 centimetres apart as they will spread as they bake.
  11. 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.
  12. 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


To assemble:

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 margarine 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 halfway through cooking.


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About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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