Makes 30 cookies, 15 Sandwiches




80g butter

120g dark chocolate (chopped)

100g sugar

2 eggs (at room temp)

40g cocoa

60g Sasko Cake Flour

½tsp baking powder

Pinch salt


Peanut butter cream icing:

75g butter (at room temp)

150g icing sugar

2 tbsp milk

80g peanut butter




STEP 1: Heat butter in a bowl and add chocolate, stir until the chocolate has completely melted

STEP 2: Beat the eggs and sugar with an electric beater until light and thick (approx 3-4 minutes)

STEP 3: Sift the dry ingredients

STEP 4: Add the dry ingredients as well as the chocolate/butter mix to the egg

STEP 5: Add sugar and beat until you have a smooth, thick batter

STEP 6: Put it into the fridge for 30min-1hour, until it has formed a stiff enough cookie dough to shape into balls

STEP 7: Pre-heat the oven to 180*C

STEP 8: Grease and line 2 large baking trays

STEP 9: Spoon dollops of the cookie dough into your palms, roll into balls about the size of large marbles STEP 10: Place on the baking sheets at least 5 centimetres apart as they will spread as they bake

STEP 11: Bake in the oven for 8-9 minutes – they should still be slightly gooey in the middle when you take them out of the oven

STEP 12: Allow to cool slightly before taking off the baking paper and transferring to a wire wrack to cool completely


To make the icing:

STEP 1: Using an electric mixer, beat the butter and the icing sugar in bowl on low speed until combined

STEP 2: Up the speed to medium and beat until thick and light in colour

STEP 3: Add the peanut butter and milk and beat for a further minute or two on medium until you have a smooth, soft, silky icing


To assemble:

STEP 1: Make the cookie sandwiches by spreading a little of the icing onto half of the cookies

STEP 2: Seal them with the remaining half of the biscuits


Tip 1: Although butter is the best fat to use for flavour, margarine can also be used – but choose a margarine that is hard and labelled for baking as soft margarines contain water which can affect the consistency of the dough.

Tip 2: Place the dough balls on cold baking trays to prevent excess spreading.

Tip 3: If baking two trays of cookies at the same time don’t place them directly on top of one another as the cookies on the tray underneath will not brown, leave a good space between them – you can always swap the trays around half way through cooking.

Sasko Chocolate Brownies 2

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