• 275g plain flour
  • pinch salt
  • 125g melted butter
  • 3tbsp milk
  • 150g dark brown soft sugar
  • 75g caster sugar
  • 1tsp vanilla
  • 125g your choice of chocolate chips
  • 75g Nutella
  • 75g Peanut Butter
  • 250g dark chocolate, melted
  • Extras: white chocolate chips or your choice of toppings
  1. Place your flour, salt, butter, sugars, milk and vanilla in a mixing bowl. Stir together until you have a stiff cookie dough.
  2. Add the chocolate chips and fold in.
  3. Now take large sections of your dough and roll into a ball, then push into a patty shape. Place a teaspoon of the peanut butter and Nutella in the middle then form into a ball and seal so that you have a sphere of cookie dough, encasing the fillings.
  4. Repeat step 2 until you use up the dough then freeze for 20 minutes.
  5. Take your cookie bombs from the freezer and coat in the cooled melted dark chocolate. Sprinkle with toppings (if you like) then chill again for 5 minutes until the chocolate shell hardens. Serve!
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Peanut Butter Cookie Bombs

Ingredients

Instructions

Peanut Butter Cookie Bombs

What You’ll Need:

  • 275g plain flour
  • pinch salt
  • 125g melted butter
  • 3tbsp milk
  • 150g dark brown soft sugar
  • 75g caster sugar
  • 1tsp vanilla
  • 125g your choice of chocolate chips
  • 75g Nutella
  • 75g Peanut Butter
  • 250g dark chocolate, melted
  • Extras: white chocolate chips or your choice of toppings

How You Make It:

  1. Place your flour, salt, butter, sugars, milk and vanilla in a mixing bowl. Stir together until you have a stiff cookie dough.
  2. Add the chocolate chips and fold in.
  3. Now take large sections of your dough and roll into a ball, then push into a patty shape. Place a teaspoon of the peanut butter and Nutella in the middle then form into a ball and seal so that you have a sphere of cookie dough, encasing the fillings.
  4. Repeat step 2 until you use up the dough then freeze for 20 minutes.
  5. Take your cookie bombs from the freezer and coat in the cooled melted dark chocolate. Sprinkle with toppings (if you like) then chill again for 5 minutes until the chocolate shell hardens. Serve!

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