This recipe was given to me by one of the mothers from Tom's playgroup. They are so decadent and delicious, one doesn't ever seem enough. Lucky this mixture yields about 22 of these little babies!
I've been testing the recipe with different fillings. One success story was using peppermint chocolate pieces.
IngredientsPeanut Butter Filling
1/3 c smooth peanut butter
1/3 c icing sugar, sifter
20 g butter, softened
1 tsp vanilla extractChocolate Cookie
200 g dark chocolate, melted,
plus 150 g chocolate, chopped
50 g butter, softened
2/3 c brown sugar
1 tsp vanilla extract
13/4 c plain flour, sifted
2 tsp baking powder, sifted
2 tbsp cocoa, sifted
Sea salt, for sprinkling
For the filling, beat all ingredients in a bowl using an electric mixer until smooth and creamy. Place in fridge till firm.
Preheat oven to 180 degrees.
Beat butter, sugar and vanilla in a bowl until pale and creamy. Add eggs one at a time beating well after each addition.
Pour in melted chocolate, stir to combine.
Add flour, baking powder and cocoa. Stir to combine.
Using a tablespoon, take a large scoop and roll into a ball. Flatten on your palm and place a teaspoon of peanut butter filling in the centre.
Gently pinch dough together to seal. Lightly roll to shape into a ball. Place on a baking paper lined baking tray. Sprinkle over salt.
Bake for 9-11 minutes or until just firm to the touch. Cool for 5 minutes on tray before transferring to a wire rack.
Serve. Enjoy!NOTE -
pop these little babies into the microwave for 10 seconds before demolishing.
Delicious results using Cadbury Old Gold Peppermint
I use a combination of Whittaker's 50% and 75% Dark Chocolate.