Triple choc peanut butter biscuits

Submitted by mermaid pete

"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."

 

• Ready In: 55mins
• Ingredients: 10
• Yields: 30 cookies

ingredients

• 125 g unsalted butter
• 3⁄4 cup soft brown sugar
• 1 egg, lightly beaten
• 3⁄4 cup smooth peanut butter or 3/4 cup crunchy peanut butter
• 1 cup plain flour
• 1⁄2 teaspoon bicarbonate of soda
• 1⁄4 cup cocoa powder
• 1⁄2 cup white chocolate chips
• 1⁄2 cup dark chocolate chips
• 175 g white chocolate chips

directions

1. PREHEAT OVEN to moderate 180 degrees Celcius.
2. Line two biscuit trays with baking paper.
3. Using electric beaters beat butter and sugar until light and creamy.
4. Add egg gradually, beating thoroughly after each addition.
5. Add peanut butter and beat until combined.
6. Using a metal spoon, add sifted flour, bicarbonate of soda and cocoa, mix to a soft dough.
7. Add the chocolate chips to the mix.
8. Roll level tablespoons of mixture into balls.
9. Place on prepared trays and flatten with a fork in a criss-cross pattern.
10. Bake for 20 minutes.
11. Cool on trays for 5 minutes before transferring to wire racks.
12. Allow biscuits to cool completely before decorating.
13. Place white chocolate melts in a small heatproof bowl.
14. Stand over simmering water and stir until chocolate is melted and smooth.
15. Dip the biscuits into the chocolate so that one half of the biscuit is covered in chocolate.
16. Place on aluminum foil and put into the refrigerator to set.

Reviews

[Becky in Wisconsin]

* * * 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.