Prep 30 mins
Cook 25 mins
Super rich chocolate/peanut butter cookie with a wicked white chocolate coating. You want to eat more than one, but trust me, one is enough! Storage time: may be stored for up to three days in an airtight container.
- PREHEAT OVEN to moderate 180 degrees Celcius.
- Line two biscuit trays with baking paper.
- Using electric beaters beat butter and sugar until light and creamy.
- Add egg gradually, beating thoroughly after each addition.
- Add peanut butter and beat until combined.
- Using a metal spoon, add sifted flour, bicarbonate of soda and cocoa, mix to a soft dough.
- Add the chocolate chips to the mix.
- Roll level tablespoons of mixture into balls.
- Place on prepared trays and flatten with a fork in a criss-cross pattern.
- Bake for 20 minutes.
- Cool on trays for 5 minutes before transferring to wire racks.
- Allow biscuits to cool completely before decorating.
- Place white chocolate melts in a small heatproof bowl.
- Stand over simmering water and stir until chocolate is melted and smooth.
- Dip the biscuits into the chocolate so that one half of the biscuit is covered in chocolate.
- Place on aluminum foil and put into the refrigerator to set.
* * * Made for Comfort Cafe 2009 * * * These cookies were good. First let me say that 125g = 1/4 C. and 180 degrees Celsius is about 350 degrees F, and 175g of white choc. chips comes to about 6 oz. I like a softer cookie, and these didn't come out soft. Plus on the baking time, I baked my first tray 20 minutes as posted, which was a little too long, so for my next tray, I baked them about 15 minutes, which is still a little too long. So, next time I do these, I will bake them about 12 minutes. I realize ovens vary, so it isn't the fault of the recipe. ** I'm going to amend my original rating to 5 stars. I made these again using margarine instead of butter, and I only baked them 12-14 minutes in a 350 degree oven and they came out soft. And they were better than the first time I made them.