Giant Chocolate Chip Cookie Cake with Peanut Butter Cream
Ingredients
For the Cookies:
- 225g Stork Margarine
- 200g brown sugar
- 100g granulated sugar
- 2 Le Naturelle eggs
- 2 tsp vanilla extract
- 300g Plain flour
- 3/4 tsp baking powder
- Pinch salt
- 250g Novi Dark Chocolate, chopped
For the Filling:
- 225g icing sugar
- 115g Valio Butter
- 225g Pip & Nut Smooth Peanut Butter
- 3 tbs milk
- 1 tsp vanillla 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 lined baking sheets and flatten using a piece of baking paper on top of the cookies.
- Bake in the oven at 180°C for 10-13 minutes the allow to cool down completely. Meanwhile, make the peanut butter filling. Whip together the icing sugar and butter until light and smooth.
- Add in the peanut butter, milk and vanilla an 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 chocolate pieces.
Original Recipe by Chef Manuel Aquilina.