This is a delicious snack recipe which can go well with your coffee or tea and make your evenings a much more enjoyable occasions.

Servings

Can be prepared for 40 servings

Chocolate and peanut butter fantastically blends into these generous cookies.

Ingredient required

• Flour of 1.5 cup quantity
• Cocoa of 1/3 cup quantity
• Softened butter of 175g quantity
• Salt of 1⁄2 teaspoon quantity
• Vanilla extract of 2 teaspoons quantity
• Brown sugar of 1⁄2 cup quantity
• Smooth peanut butter of 1/3cup quantity
• Icing sugar of 1⁄4-1⁄3 cup quantity
• 200g dark chocolate of 200g quantity (1/2grated or finely chopped, 1⁄2 reserved for topping)

Preparation procedure

At 170°C, the oven should be preheated. Two or three baking trays should be lined with baking paper. Flour, cocoa & salt should be whipped together in a bowl and kept aside.

You need to beat the sugar & butter until it is feathery & light then in a vanilla extract beat the mixture. The reserved dry ingredient and the dry chocolate must be folded into 2 parts.

The dough must be divided into 40 tiny balls (each weighing about 15gms) and kept aside.

Prepare a filling by blending the icing sugar & peanut butter in a tiny bowl. Begin with a quarter cup of icing sugar and include some quantity, if it is not sufficiently rigid to grasp its form while you nip a tiny bit off it. Lightly knead till it is soft. Then divide them into 40 tiny pieces .

The chocolate ball should be pushed in such a way it becomes a flat circle. Place a portion of the filling into the middle and enfold the dough in such a way it becomes enclosed. Roll till it becomes soft then it should be placed on the tray that is prepared. Gently press until it becomes flatten.

The cookies should be then baked for duration of about ten to twelve minutes. When the tops starts getting breaking, it becomes ready. Place it on trays and cool the cookies for about ten minutes. Then it can be transported to a wire rack so that it gets cooled, absolutely.

The reserved chocolate should then be melted, and then sprayed above the cookies and then move it to a baking paper to set. In an airtight container you can store the cookies for duration of about one week.