Recipe amended from Mrs. Cake
Makes approx. 30 medium biscuits
- 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 flour
- ½ cup cocoa
- ½ tsp baking soda
- 1 tsp vanilla extract
- 1 egg
- ¾ cup icing sugar
- Line baking trays and preheat oven to 180 degrees Celsius.
- 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.
- Sift together flour, cocoa and baking soda and add to wet mixture. Mix until well incorporated. Set chocolate dough aside.
- 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.
- 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.
- 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.
- 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.