Sue Quinn's rye chocolate brownie and peanut butter cookie sandwiches Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Sue Quinn’ s rye chocolate brownie and peanut butter cookie sandwiches By You Magazine - February 14, 2021 These luscious cookie sandwiches are a homage to Reese’s Peanut Butter Cups. Yuki Sugiura MAKES 16 PREP 40 minutes, plus cooling time COOK 20 minutes FOR THE COOKIES 120g unsalted butter, at room temperature 180g soft light brown sugar 1 large egg, lightly beaten 1 tsp vanilla extract 125g cocoa powder 35g plain flour 35g rye flour 1⁄2 tsp bicarbonate of soda 1⁄2 tsp fine sea salt FOR THE FILLING 130g smooth peanut butter 2 tbsp unsalted butter 40g icing sugar, sifted Pinch of salt, if needed Preheat the oven to 160C/140C fan/gas 3 and line a large baking sheet with baking paper. You will probably have to cook these in batches. Beat the butter and sugar together in a stand mixer or in a bowl with electric beaters until pale and creamy – this will take a good 5 minutes. Gradually add the egg and then the vanilla. Using a fork or balloon whisk, whisk the cocoa, both flours, bicarbonate of soda and salt together in a bowl. Add to the butter mixture in three or four additions, beating after each, but only just enough to incorporate the flour – overbeating could make the cookies tough. Roll tablespoons of the mixture into balls, about 15g each, and arrange on the prepared baking sheet with a 5cm gap between them. Flatten with your palm to make discs 3cm in diameter. Bake for about 8 minutes. The cookies will be soft but will firm up as they cool. Leave on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the rest of the mixture. While the cookies are cooling, beat all the filling ingredients together in a bowl or stand mixer until creamy and smooth, adding salt to taste (this will depend on the saltiness of the peanut butter you use). Chill until needed. When the cookies are completely cool, spread some of the filling over the smooth side of one cookie, then sandwich another one on top. Repeat with the rest of the filling and cookies. Now buy the book Our recipes are from Cocoa: An Exploration of Chocolate, With Recipes by Sue Quinn, which is published by Quadrille, price £25. To order a copy for £22 until 28 February, go to mailshop.co.uk/books or call 020 3308 9193. Free p&p on orders over £15. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved