Peanut Butter and Chocolate Sandwich Cookies
Ingredients
180 g plain flour
0.5 tsp. bicarbonate of soda
120 g unsalted butter, cubed, at room temperature
150 g caster sugar
55 g brown sugar
0.5 tsp. salt
250 g peanut butter
1 unit egg
1 tsp. vanilla extract
100 g unsalted peanuts, roughly chopped
50 g dark chocolate chips
225 g icing sugar
150 g cocoa powder
90 g unsalted butter, cubed, at room temperature
1 tsp. vanilla extract
120 ml milk
Instructions
STEP 1/7
Line the baking trays with parchment paper
Fit the K beater to the machine
STEP 2/7
Add Ingredients 1 (flour, bicarbonate of soda) into a medium bowl
Mix until combined and set aside
STEP 3/7
Add Ingredients 2 (butter, sugar, salt, peanut butter, egg, vanilla extract) into the 7L Mixer bowl
Attach the Mixer bowl to the machine and fit the splash guard
Mix on medium speed for about 30 seconds until combined
Transfer the flour mixture from the medium bowl into the Mixer bowl
Mix on medium speed for about 20 seconds until just combined
Transfer the mixture to the fridge for 30 minutes
STEP 4/7
Preheat the oven to 170ºC
Retrieve the chilled mixture from the fridge
Roll the mixture into 20 large balls, approx. 5cm (2”) in size
Add Ingredients 3 (chopped peanuts, chocolate chips) and press down on the balls of dough to encourage them to spread down in the oven
Place the dough balls on the prepared baking trays and spread them out evenly
Bake at 170ºC for 12 minutes
Remove from the oven and let cool slightly
Transfer to a wire rack to cool completely
STEP 5/7
Remove the K beater, fit the Creaming beater to the machine
Attach the 5L DuoBowl to the machine
Start the machine on speed Min and gradually increase speed
Mix on speed 3 for 30 seconds, without the splash guard
Scrape down the sides of the bowl with a spatula
Mix on speed 3 for 20 seconds until completely combined
STEP 6/7
Transfer the mixture into a piping bag
Pipe some of the chocolate filling onto the reverse of one of the cookies
Alternatively, use a spall spatula to spread the filling
STEP 7/7
Place another cookie on top and gently squeeze together to make a cookie sandwich
Peanut Butter and Chocolate Sandwich Cookies
Ingredients
180 g plain flour
0.5 tsp. bicarbonate of soda
120 g unsalted butter, cubed, at room temperature
150 g caster sugar
55 g brown sugar
0.5 tsp. salt
250 g peanut butter
1 unit egg
1 tsp. vanilla extract
100 g unsalted peanuts, roughly chopped
50 g dark chocolate chips
225 g icing sugar
150 g cocoa powder
90 g unsalted butter, cubed, at room temperature
1 tsp. vanilla extract
120 ml milk
Instructions
STEP 1/7
Line the baking trays with parchment paper
Fit the K beater to the machine
STEP 2/7
Add Ingredients 1 (flour, bicarbonate of soda) into a medium bowl
Mix until combined and set aside
STEP 3/7
Add Ingredients 2 (butter, sugar, salt, peanut butter, egg, vanilla extract) into the 7L Mixer bowl
Attach the Mixer bowl to the machine and fit the splash guard
Mix on medium speed for about 30 seconds until combined
Transfer the flour mixture from the medium bowl into the Mixer bowl
Mix on medium speed for about 20 seconds until just combined
Transfer the mixture to the fridge for 30 minutes
STEP 4/7
Preheat the oven to 170ºC
Retrieve the chilled mixture from the fridge
Roll the mixture into 20 large balls, approx. 5cm (2”) in size
Add Ingredients 3 (chopped peanuts, chocolate chips) and press down on the balls of dough to encourage them to spread down in the oven
Place the dough balls on the prepared baking trays and spread them out evenly
Bake at 170ºC for 12 minutes
Remove from the oven and let cool slightly
Transfer to a wire rack to cool completely
STEP 5/7
Remove the K beater, fit the Creaming beater to the machine
Attach the 5L DuoBowl to the machine
Start the machine on speed Min and gradually increase speed
Mix on speed 3 for 30 seconds, without the splash guard
Scrape down the sides of the bowl with a spatula
Mix on speed 3 for 20 seconds until completely combined
STEP 6/7
Transfer the mixture into a piping bag
Pipe some of the chocolate filling onto the reverse of one of the cookies
Alternatively, use a spall spatula to spread the filling
STEP 7/7
Place another cookie on top and gently squeeze together to make a cookie sandwich