Ingredients

The following ingredients have 12 Servings
  • 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
  • 90 grams (1/2 cup) brown sugar
  • 50 grams (1/4 cup) caster sugar or granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 140 grams (1 cup) plain flour or all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon cornflour or corn starch
  • 40 grams (1/2 cup) cocoa powder
  • 1 tablespoon milk
  • 40 grams (1/4 cup) dark chocolate chunks
  • 60 grams (1/4 cup) unsalted butter, room temperature
  • 190 grams (3/4 cup) smooth peanut butter
  • 125 grams (1 cup) icing sugar or powdered sugar

Instruction

  • Line two baking trays with baking paper. In a large mixing bowl, add butter and sugars and beat with an electric mixer on medium speed until combined. Add vanilla and egg and beat for a minute or so until smooth.
  • Sift in flour, baking soda, cornflour and cocoa into the mixture, and stir until a chocolate dough forms. If it’s a little dry, add the tablespoon of milk and then stir in the chocolate chunks.
  • Place the dough in the fridge and chill for at least 30 minutes.
  • Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced.
  • Roll balls of the dough until smooth using your hands and pop onto the prepared trays. Place in the oven and bake for approximately 8-10 minutes before transferring to a wire rack to cool.
  • Add your peanut butter, butter (make sure its nice and soft) and sugar to a large mixing bowl. Beat together on low using an electric mixer until combined and then turn the speed up a little and whizz until your mixture becomes nice and smooth.
  • Add frosting to a piping bag fitted with a large star tip and pipe onto one cookie and place another on top. Repeat with all cookies.