Peanut Butter Chocolate Biscuits

Peanut butter chocolate biscuits

These are fabulous little biscuits (or cookies if you are American).  Unfortunately for the boys, they were quite popular with the adults, who scoffed them with their espresso shots and affogatos. The slightly salted biscuits filled with chocolate ganache go swimmingly well with coffee. The mix of light brown sugar and white sugar make them crisp with a slight fudgy flavour.

I last made these biscuits in Singapore, where due to the humid weather, I had to refrigerate them after filling the ganache. In London, they were perfect left out at room temperature, but do judge your kitchen conditions before deciding how to store them.

The original recipe is by Hugh Fearnley-Whittingstall and I have a few small changes to it. If you want to make your own peanut butter, click here for the recipe.

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Peanut Butter Chocolate Biscuits
You don’t have to make your own peanut butter, and they work absolutely well with a bottle of shop-bought natural peanut butter (no sugar and other nasties added). These cookies are very easy to roll out, so fun to bake with younger kids, using different shaped cutters.
Cuisine Modern British
Prep Time 20 min
Cook Time 20 min
Passive Time 2 hours
Servings
filled biscuits
Ingredients
For the biscuits
For the filling
Cuisine Modern British
Prep Time 20 min
Cook Time 20 min
Passive Time 2 hours
Servings
filled biscuits
Ingredients
For the biscuits
For the filling
Instructions
  1. Sift the flour, cocoa powder, baking powder and salt into a bowl.
  2. In the bowl of stand mixer or with a handheld beater, beat the butter and peanut butter until smooth.
  3. Add the sugars and beat again until light and fluffy. Add the egg and vanilla, beat until smooth, then stir in the flour until well combined.
  4. Pat into a disc, wrap in cling film and refrigerate for an hour or two to firm up, as this is quite a soft dough.
  5. Heat the oven to 175C (160C fan is better so you can bake on multiple shelves). Line 3 or 4 baking trays with parchment (you may need to bake these in batches).
  6. Divide the dough in two and place one piece between 2 baking sheets/cling wrap or plastic sheets. Roll to about 4-5mm thick. Cut into circles with a 5cm plain or fluted biscuit cutter. Repeat with the other piece of dough. Place cut out cookies on the lined baking trays.
  7. If you want, decorate half the biscuits with a peanut (these will form the top of the sandwiched biscuits). Sprinkle with few sea salt flakes and place on the baking sheets about 2cm apart. Bake for 15-17 minutes, until the edges are slightly darkened.
  8. Whilst the cookies are baking, make the ganache. In a small pan, gently heat the cream until bubbles appear at the edges. Break the chocolate into small pieces and put into a bowl. Pour the hot cream over, and leave undisturbed for about 5 minutes. Stir with a small whisk to blend, then add the butter a bit at a time, stirring until the mixture is smooth. Leave to thicken slightly.
  9. Once the cookies are baked, transfer to a rack to cool.
  10. Once cool, spread the ganache onto half the biscuits, and sandwich together.
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