recipes
Giant chocolate chip cookie cake with peanut butter cream
2021-10-23
Ingredients
For the giant cookies
- 225g margarine (Stork)
- 200g brown sugar (Lamb brand)
- 100g granulated sugar (Lamb brand)
- 2 eggs (Le Naturelle)
- 2 tsp vanilla extract
- 300g plain flour (Lamb brand)
- ¾ tsp baking powder (Lamb brand)
- Pinch salt
- 250g dark chocolate, chopped (Novi)
For the filling
- 225g icing sugar (Lamb brand)
- 115g unsalted butter (Valio)
- 225g smooth peanut butter (PipnNut)
- 3 tbsp milk
- 1 tsp vanilla extract
Method
For the cookies, cream together the margarine and sugars together till fluffy, then mix in the eggs one at a time and the vanilla. Mix in half of the flour mixture, then the remaining half, followed by 200g chopped dark chocolate (reserve the remaining 50g to decorate at the end). Place in the fridge to chill for 20 minutes, then divide the mixture into 10 cookies. Place spread apart on line baking sheets and flatten out using a piece of baking paper on top of the cookies. Bake in the oven at 180°C for 10-12 minutes then allow to cool down completely. Meanwhile, make the peanut butter filling. Whip together the icing sugar and butter till light and smooth. Add in the peanut butter, milk and vanilla and mix together till well combined. To assemble, sandwich the cookies together one by one with the peanut cream onto a serving plate or stand and decorate with the reserved chopped chocolate pieces.
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