Choc-chip brownie and peanut butter cookies

Recipes / Desserts

Cookies on double duty = double the flavour. Half brownie, half peanut butter cookie – why choose when you can have both... at the same time.

Recipe «Choc-chip brownie and peanut butter cookies» presented in category Recipes / Desserts, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 100g dark chocolate, chopped, 200g butter, softened, 1 cup brown sugar, firmly packed, 2 eggs, lightly beaten, 2 tbsp NESTLÉ BAKERS' CHOICE Cocoa , 2 1/4 cups plain flour, 1/2 teaspoon bicarbonate of soda, 3/4 cup milk choc chips , 1/2 cup crunchy peanut butter, 1/4 cup caster sugar, 1/2 teaspoon vanilla extract, 1/4 cup self-raising flour, 3/4 cup white choc chips.

Ingredients:

  • 100g dark chocolate, chopped 
  • 200g butter, softened 
  • 1 cup brown sugar, firmly packed 
  • 2 eggs, lightly beaten 
  • 2 tbsp NESTLÉ BAKERS' CHOICE Cocoa 
  • 2 1/4 cups plain flour 
  • 1/2 teaspoon bicarbonate of soda 
  • 3/4 cup milk choc chips 
  • 1/2 cup crunchy peanut butter 
  • 1/4 cup caster sugar 
  • 1/2 teaspoon vanilla extract 
  • 1/4 cup self-raising flour 
  • 3/4 cup white choc chips 

Instructions

  1. 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.
  2. 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.
  3. Preheat oven to 180C/160C fan-forced. Line 2 large baking trays with baking paper.
  4. 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.
  5. 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).
  6. 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.