Peanut Butter Kiss Cookies

These cookies are from a while back, and from what I remember they were meant to look different… We all have those days where we imagine one thing and reality presents us another. Especially in the kitchen. All you need to do is forget to check if you have eggs and you will have drastic plan-changes.
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I digress (again)! If you are in New Zealand or Australia then you may be fond of the Mint Slice biscuits; a blissful combination of a chocolate cookie base, mint filling and dark chocolate coating. That is essentially what I have tried to do here, but with a peanut filling. It’s peanut butter cup-esque.
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If that sounds like your jam then I have the recipe for you! Give these a shot, they really aren’t that complicated and there is no special ingredients; just some love, time and chocolate. I packaged them up to give as gifts but learn from my mistake! If you do this, make sure they are stored in a cool place, not in your bag as you walk around school on a sunny day……

Peanut Butter Kiss Cookies
Ingredients:
Cookies:
120g cream cheese
100g butter, very soft
125g whole wheat flour
60g plain flour
60g cocoa
Filling:
40g cream cheese
40g peanut butter
40g icing sugar
Coating:
200g dark chocolate
10g butter

Instructions:
Preheat the oven to 180 degrees Celsius. Line or grease two baking trays.
Beat the cream cheese until smooth (I did this by hand) and creamy, then add the butter and continue beating until combined and the mixture is pale. Mix together the whole wheat flour, plain flour and cocoa, and add to the butter and cream cheese bit by bit, until a soft dough forms. Roll out on a floured surface until about 4mm thick, then cut out lots of little fluted circles (I actually used a mini tart tin to do this) and arrange on the baking trays. Bake for about 20 minutes, or until the cookies move when nudged slightly. Careful, as because they are chocolate, you can’t tell if they get overcooked very easily! Cool on wire racks.
When ready to decorate, mix together the cream cheese, peanut butter and icing sugar, then spoon or pipe a little bit onto each cookie. Chill in the fridge on plates.
Spread out a greaseproof mat or line some plates with baking paper. Chop up the chocolate and melt, then mix in the butter. Using your fingers or dipping fork, dip each cookie (filling side down) into the chocolate, working quickly so that the filling doesn’t melt or slide off. Place the cookie on to the mat or plate and then repeat. Note that I did not actually cover the bottoms of the cookies with chocolate, and if you would like to do this then remember to melt more chocolate than I have listed (about 300g?)! Chill the cookies until the chocolate has hardened and then store in the fridge.
Makes 36 cookies.

Have a lovely week everyone! 😀

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