Double Choc Cookies with White Chocolate Cream

We love a Oreo and milk dunking scenario come winter, so we made jumbo Oreo like cookies using our Dark Choc Chip Brownie Better Being Base Noya's Almond Butter & Belgian White Chocolate from Sneaky's Pantry. A brownie like cookie 'BROOKIE' sandwiched together with a white chocolate cream icing.

All you need are a few extra ingredients and you'll be dunking in no time.






INGREDIENTS:


Cookies

1 pk Dark Choc Chip Brownie Better Being Base

1 tsp baking powder

3 tbsp Plain Flour

3 tbsp Noya's Almond Butter

3 tbsp Maple Syrup


White Chocolate Cream:

20g Butter

100g White Chocolate

1 tsp Milk of choice

3/4 -1 cup Icing Sugar


METHOD:


Preheat oven to 180°C and line a cookie tray


Cookies:

  1. Place all ingredients into a large mixing bowl, combine until mixture forms a dough,

  2. Between 2 sheets of parchment paper roll dough out until it reach 5mm in thickness.

  3. Using your desired cookie cutter, cut dough into cookies and transfer onto prepared tray leaving 1 cm space between each cookie.

  4. Bake in oven for 10-15 minutes

  5. Remove from oven and allow to cool completely.

White Chocolate Cream:

  1. In a medium heat sauce pan melt the butter, milk and white chocolate together.

  2. Mix in icing sugar until it forms a dough like consistency.

  3. Between 2 sheets of parchment paper white chocolate cream out until it reach 5mm in thickness.

  4. Using your desired cookie cutter, cut into circles and transfer onto the bottom side of a cookie

  5. Top with another cookie and repeat until all cookies and white chocolate cream are used.

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