Is there a more heavenly flavour combination than dark chocolate and peanut butter? A touch of Glamour & Sparkle sprinkles make these cookies extra special!

Prep:
20 min
Cook:
10 min
Serves:
24-30

Ingredients

Cookies
  1. 1 cup smooth peanut butter
  2. 120g butter, softened
  3. 1/4 cup (55g) caster sugar
  4. ¾ cup (120g) brown sugar, firmly packed
  5. 1 large egg
  6. 2 tsp Queen Vanilla Bean Paste
  7. 1 ½ cups (225g) plain flour
  8. 1 tsp bicarbonate soda
  9. 1/4 tsp salt
Ganache
  1. 200g dark chocolate, chopped
  2. 150ml cream
  3. Dr. Oetker Glamour & Sparkle Sprinkles

Method - Cookies

  1. Step 1

    Preheat oven to 170C (fan forced). Line a baking tray with baking paper.

  2. Step 2

    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.

  3. Step 3

    In a separate bowl, whisk together flour, baking soda and salt. With the mixer on low, slowly add dry ingredients until combined.

  4. Step 4

    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

  1. Step 1

    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.

Recipe tip:

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.

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