Cookies on double duty = double the flavour. Half brownie, half peanut butter cookie – why choose when you can have both... at the same time.
- Place dark chocolate and 1/2 of the butter in a saucepan over low heat. Cook, stirring, for 2 to 3 minutes or until melted and smooth. Transfer to a large heatproof bowl. Stand for 10 minutes to cool.
- Add 1/2 of the brown sugar and 1/2 of the egg. Stir until combined. Sift cocoa, 1 1/4 cups of the plain flour and 1/2 of the bicarbonate of soda over chocolate mixture. Add milk choc chips. Stir until well combined. Set aside.
- Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper.
- Using an electric mixer, beat peanut butter, caster sugar, vanilla and remaining butter and brown sugar until light and fluffy. Add remaining egg. Beat until combined. Sift self-raising flour and remaining plain flour and bicarbonate of soda over peanut butter mixture. Add white choc chips. Stir until well combined.
- Roll 1 level tablespoon brownie mixture into a 4cm-long log. Roll 1 level tablespoon of peanut butter mixture into a 4cm-long log. Roll logs together and shape to form a 5cm disc. Repeat with remaining mixtures to make 30 discs. Place discs, 4cm apart, on prepared trays. Refrigerate for 20 minutes or until firm (see Notes).
- Bake for 12 to 15 minutes, swapping position of trays halfway through cooking, or until light golden and just firm to touch. Stand on trays for 5 minutes. Transfer to a wire rack to cool. Serve.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set