1. To make the filling, bring the cream just to the boil in a saucepan, remove from the heat and add the chocolate and peanut butter. Leave for 5 minutes to cool before stirring to a smooth ganache. Set aside.
2. Line two large baking trays with greaseproof paper.
3. In a medium bowl, cream together the melted butter, brown sugar and caster sugar. Beat in the whole egg and egg yolk until creamy.
4. Sift in the flour, bicarb, salt and mix, then add the chocolate chips and combine. Roll into 24 even balls and chill in the fridge for an hour.
5. Preheat the oven to 170°C (150°C fan) then bake for 10-11 minutes, until light golden, still soft. Cool on the trays then transfer to a wire rack.
6. Once the cookies are completely cool and the ganache is at a spreadable consistency, spread over half the cookies and sandwich with another.
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