Triple choc peanut butter biscuits |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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Super rich chocolate/peanut butter cookie with a wicked white chocolate coating. You want to eat more than one, but trust me, one is enough! Storage time: may be stored for up to three days in an airtight container. Ingredients:
125 g unsalted butter |
3/4 cup soft brown sugar |
1 egg, lightly beaten |
3/4 cup smooth peanut butter or 3/4 cup crunchy peanut butter |
1 cup plain flour |
1/2 teaspoon bicarbonate of soda |
1/4 cup cocoa powder |
1/2 cup white chocolate chips |
1/2 cup dark chocolate chips |
175 g white chocolate chips |
Directions:
1. PREHEAT OVEN to moderate 180 degrees Celcius.
2. Line two biscuit trays with baking paper.
3. Using electric beaters beat butter and sugar until light and creamy.
4. Add egg gradually, beating thoroughly after each addition.
5. Add peanut butter and beat until combined.
6. Using a metal spoon, add sifted flour, bicarbonate of soda and cocoa, mix to a soft dough.
7. Add the chocolate chips to the mix.
8. Roll level tablespoons of mixture into balls.
9. Place on prepared trays and flatten with a fork in a criss-cross pattern.
10. Bake for 20 minutes.
11. Cool on trays for 5 minutes before transferring to wire racks.
12. Allow biscuits to cool completely before decorating.
13. Place white chocolate melts in a small heatproof bowl.
14. Stand over simmering water and stir until chocolate is melted and smooth.
15. Dip the biscuits into the chocolate so that one half of the biscuit is covered in chocolate.
16. Place on aluminum foil and put into the refrigerator to set.
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