This recipe came through my newsfeed and it was begging for conversion so I happily obliged. Great timing too as my best friend is due to arrive for a visit next month and we pretty much lived off peanut butter and chocolate as teenagers. So this one is for Nat <3 (Ps The flowers in the background are from her as well so again perfectly timed!!)
The original recipe (click here) had 2 cups of sugar in it which I immediately cut back to 1. Whilst they are MORE than edible with the 1 cup I was surprised that they were not particularly sweet. So I will leave up to your own taste buds to whether you use 1 cup or 2. Next time I will probably try it with 1.5 cups.
The great thing with this recipe is it made two logs that you can keep in the freezer and cut then bake as required. Enjoy. Eb x
- 150g butter
- 150g peanut butter
- 80-160g caster sugar
- 60-120g brown sugar
- 2 eggs
- 370g plain flour
- 1 ½ tsp bicarb soda
- 1 tsp baking powder
- ½ tsp salt
- 320g dark chocolate
- 400g sweet condensed milk
Add butters and sugars in the bowl and cream on Speed 5 for 10 seconds. Add eggs and mix on Speed 5 for 10 seconds.
Add flour, bicarb, baking powder and salt and mix on Speed 5 for 20 seconds. Split into two balls and wrap in gladwrap and place in fridge for 1 hour.
Add chocolate and milk into the bowl and melt for 3 minutes at 60deg Speed 2. While cooking, roll out each ball of dough into a large rectangle. Roll between baking paper to make easier. Spread the chocolate mix over the top of the cookie dough then gently roll dough into a log. Use the baking paper to help roll then wrap around the log and place into the freezer for at least 20 minutes to get firm.
Bake on a lined tray at 160deg for approx. 15 minutes.