Name: Choc-chip brownie and peanut butter cookies
Prep time: 65 min
Cook time: 20 min
Total time: 85 min
Yield: 1
Ingredients: 100g dark chocolate, chopped; 200g butter, softened; 180.00 gm brown sugar, firmly packed; 2 eggs, lightly beaten; 20.00 gm Cocoa Powder; 562.50 ml plain flour; 1.25 gm bicarbonate of soda; 187.50 ml milk choc chips; 130.00 gm crunchy peanut butter; 53.75 gm caster sugar; 2.20 gm vanilla extract; 37.50 gm self-raising flour; 187.50 ml white choc chips

Choc-chip brownie and peanut butter cookies

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Prep Time:
65 minutes

Cook Time:
20 minutes

Total Time:
85 minutes

Indulge in the best of both worlds with these decadent brownie-peanut butter cookies.

Ingredients:

100g dark chocolate, chopped
200g butter, softened
180.00 gm brown sugar, firmly packed
2 eggs, lightly beaten
20.00 gm Cocoa Powder
562.50 ml plain flour
1.25 gm bicarbonate of soda
187.50 ml milk choc chips
130.00 gm crunchy peanut butter
53.75 gm caster sugar
2.20 gm vanilla extract
37.50 gm self-raising flour
187.50 ml white choc chips

Instructions:

Melt dark chocolate and half of the butter in a saucepan over low heat, stirring constantly until smooth. Pour the mixture into a large heatproof bowl and let it cool for 10 minutes.
Combine half of the brown sugar and half of the egg, stirring until fully mixed. Next, sift cocoa, 1 1/4 cups of plain flour, and half of the bicarbonate of soda over the chocolate mixture. Stir in milk chocolate chips until well combined. Set the mixture aside.
Preheat the oven to 180C/160C fan-forced and line 2 large baking trays with baking paper.
With an electric mixer, whip together peanut butter, caster sugar, vanilla, remaining butter, and brown sugar until the mixture is light and fluffy. Mix in the remaining egg until fully combined. Slowly sift self-raising flour, remaining plain flour, and bicarbonate of soda over the peanut butter mixture. Add white chocolate chips and stir until everything is well combined.
Shape 1 level tablespoon of brownie mixture and 1 level tablespoon of peanut butter mixture into 4cm-long logs each. Combine the logs and shape into a 5cm disc. Repeat to make a total of 30 discs. Space discs 4cm apart on trays. Chill for 20 minutes until firm.
Bake for 12 to 15 minutes, rotating trays halfway through, until light golden and slightly firm. Let cool on trays for 5 minutes, then transfer to a wire rack. Serve and enjoy!

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