A new take on a Kiwi classic. A combination of buttery chocolate and peanut cookies with a light peanut butter buttercream. An irresistible flavour combination that one simply cannot resist.
Peanut Brownie Yo-Yo's
Calories: 315kcal
Ingredients
- 250 grams Butter softened
- 1/3 cup Caster Sugar
- 1 1/2 cup Self Raising Flour
- 1/4 cup Cocoa Powder
- 3 tbsp Peanut Butter
- 2/3 cup Icing Sugar
- 1/4 cup Peanuts roughly chopped
Instructions
- Preheat your oven to 170℃ fan bake. Cream together 190g of softened butter and the caster sugar until light and fluffy.
- Add the flour, cocoa powder and a pinch of salt then gently mix until a soft dough forms.
- Roll the mixture into 20-24 balls, then lay onto lined baking trays. Use a fork to flatten slightly, then place into the oven and bake for 15 minutes.
- While the biscuits are baking, make the filling by creaming the remaining butter and peanut butter together. Add the icing sugar and beat until fluffy in texture.
- Once the biscuits have cooled, pipe or spread the peanut butter filling onto half of the biscuits, then sandwich with another. Enjoy or store in an airtight container.
Written by Billie Turei
An environmental goddess who loves to spend her weekends drinking wine and perfecting her Master Chef skills, this little foodie can callback any 90’s hip-hop jam and obscure pop-culture references. You’ll usually find Billie eating Thai food and heading off for impromptu road-trips with her squad.
Favourite food to cure a hangover: Hash browns. All of them.
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