Chocolate and peanut butter are a marriage that has lasted a long time now. We have multiple recipes on this site with just that combo, and it wasn't until I was looking at the site to see if we had added this recipe that I realised just how many! (Go and have free drool)
We made this recipe for our friends at Murray River Salt with obvious benefits, those salt flakes just finish the cookies perfectly. Luckily it only makes 12 admittedly quite large cookies, because they are completely more-ish. It was hard to stop at one. We are using the lovely Dorie Greenspans recipe for World Peace Cookies for the outside of these with our amazing Peanut Butter praline in the centre...so good!
I hope you love them too!
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Need
- 160 Grams butter BUY
- 140 Grams light brown sugar
- 50 Grams raw caster sugar BUY
- 1 Teaspoon vanilla bean paste BUY
- 1 Teaspoon pink salt flakes plus some more BUY
- 170 Grams bakers or strong flour BUY
- 1/2 Teaspoon baking soda
- 50 Grams cocoa powder BUY
- 1/2 Cup Peanut Butter chilled Recipe
Do
- 1
Place the butter, sugars and vanilla into the Thermomix bowl and chop 10 sec/speed 5. Insert Butterfly.
- 2
Whip 1 min/Butterfly/speed 4 or until aerated. Remove Butterfly.
- 3
Add remaining ingredients except peanut butter and blend 10 sec/speed 6. Scrape down sides of bowl and repeat.
- 4
Tip dough out onto a floured piece of baking paper and form into a sausage shaped roll. Wrap and refrigerate for at least 30 minutes before baking. Meanwhile, make sure the peanut butter is in the fridge too.
- 5
Preheat oven to 170°C and line a cookie sheet with paper. Cut the roll into 24 x 2cm thick slices and lay on the prepared tray. Place a spoonful of the peanut butter into the centre of each cookie slice, and top with a second slice. Seal the edges so that the peanut butter is completely in the centre of each cookie. Sprinkle each cookie with a few additional salt flakes.
- 6
Bake exactly 12 minutes and remove tray from oven to cool. The cookies will still be soft at this stage but will harden up once cold.
