- 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 2cm 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.
Spread onto cookies and top with Glamour & Sparkle.
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.
Cookies will keep in an airtight container for up to 3 days.