- 185 g cooking milk chocolate, finely chopped
- 60 g butter, chopped
- 1¼ cups plain flour
- ¼ cup cocoa powder
- ½ tsp baking powder
- 2 eggs
- ¾ cup caster sugar
- ¼ cup crunchy peanut butter
- ½ cup icing sugar, sifted
StepsHide all images
Preheat oven to moderately slow, 160 C. Line 3 oven trays with baking paper.
Melt chocolate and butter in a small saucepan over low heat, stirring occasionally until melted.
Sift flour, cocoa and baking powder together onto a piece of baking paper.
In a bowl, using an electric mixer, beat eggs and sugar together until well combined. On low speed, gradually beat in chocolate mixture and peanut butter.
Mix in dry ingredients until well combined. Set mixture aside 5 mins until firm.
Roll tablespoons of mixture into balls. Press tops into icing sugar and arrange on trays, 3 cm apart. Flatten slightly.
Bake 10 to 15 mins, until cracked and slightly firm on the outside. Cool on trays 5 mins before transferring to wire racks to cool completely.
TIP: These biscuits firm slightly as they cool. Store them in an airtight container.
Photo: Rob Shaw/BauerSyndication.com.au