Adapted from Donna Hay’s The New Classics.
Serves: makes 12 cookies
Prep time: one hour
For the cookie:
- 12 ounces dark chocolate, broken into small pieces
- 2/3 cup superfine sugar (just process regular sugar in a food processor for 30 seconds to get superfine texture)
- ¼ cup butter
- 2 eggs
- 1 teaspoon vanilla
- ¼ cup flour
- ¼ cup baking powder
For the peanut butter filling:
- 1/2 cup confectioners, or powdered , sugar
- 1/4 cup creamy peanut butter
- 1/2 cup dried roasted peanuts, processed into peanut butter
- 1/4 cup butter
- 1/2 teaspoon vanilla
- 1/4 cup cream
- Preheat oven to 350 degrees.
- Place half of the chocolate and the butter in a small saucepan at low heat and stir until melted.
- Put eggs, sugar, and vanilla into a mixing bowl and beat for 15 minutes until smooth.
- Add chocolate mixture, the rest of the chocolate, and the flour and baking powder into the mixing bowl and combine.
- Allow mixture to stand for ten minutes.
- On a baking sheet covered with parchment or a Silpat sheet, spoon the cookie batter, one tablespoon at a time.
- Bake 10-12 minutes.
- Cookies will have cracks in them.
- Allow cookies to cool completely.
- Put dried peanuts in food processor for one minute; it will smooth into peanut butter.
- For the frosting, put sugar, butter, peanut butter – both the creamy peanut butter and the peanut butter made from dried peanuts – and vanilla, into a mixing bowl and beat for six minutes, until fluffy.
- Add cream and beat another two minutes.
- Spread half of one cookie with the frosting and place another cookie on top of the frosting to create a sandwich cookie.