- 20 min
- 10 min
- 1 cup smooth peanut butter
- 120g butter, softened
- 1/4 cup (55g) caster sugar
- ¾ cup (120g) brown sugar, firmly packed
- 1 large egg
- 2 tsp Queen Vanilla Bean Paste
- 1 ½ cups (225g) plain flour
- 1 tsp bicarbonate soda
- 1/4 tsp salt
- 200g dark chocolate, chopped
- 150ml cream
- Dr. Oetker Glamour & Sparkle Sprinkles
Method - Cookies
Preheat oven to 170C (fan forced). Line a baking tray with baking paper.
In the bowl of a stand mixer fitted with the paddle attachment, combine peanut butter, butter and sugar until soft and creamy. Add egg and Vanilla Bean Paste and mix to combine.
In a separate bowl, whisk together flour, baking soda and salt. With the mixer on low, slowly add dry ingredients until combined.
Roll dough into 3-4cm balls and place prepared baking tray. Gently press slightly with finger tips. Bake for 8-10 minutes or as soon as tops begin to slightly crack. Allow to cool on tray for 5 minutes before transferring to a wire rack to cool completely.
Method - Ganache
Place chocolate in a heat proof bowl. Set aside. Gently heat cream in a small saucepan to a simmer. Pour over chocolate and allow to sit for 4 minutes before stirring until smooth. Place in refrigerator for 20-30 minutes until spreadable.
Choose the highest quality cooking chocolate you can find – it will make all the difference! Cooking chocolate is formulated specifically for all the heating and cooling that baking entails and is far less likely to go awry than regular chocolate.