Share this recipe

    Customer recipe
  • By sidey
  • View all recipes by sidey
  • Save to your scrapbook
  • Save to your scrapbook

    Peanut butter chocolate sandwich biscuits

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    Peanut butter chocolate sandwich biscuits

    Slightly salty peanut butter is a great foil for creamy chocolate ganache. Makes about 24 filled biscuits.

    • Total time: 2 hrs

    Serves: 6


    • For the biscuits
      240g plain flour
      2 tbsp cocoa powder
      ½ tsp baking powder
      ¼ tsp salt
      180g butter
      140g smooth peanut butter
      100g caster sugar
      100g light brown sugar
      1 egg
      1 tsp vanilla extract
      For the filling
      100ml double cream
      200g dark chocolate
      30g butter, softened


    1. Sift the flour, cocoa powder, baking powder and salt into a bowl. In a separate bowl, beat the butter and peanut butter until smooth. Add the sugars and beat until light and fluffy. Add the egg and vanilla, beat until smooth, then stir in the flour until well combined. Pat into a disc, wrap in clingfilm and refrigerate for an hour or two to firm up, as this is quite a soft dough.
    2. Heat the oven to 170C/325F/gas mark 3. Line three or four baking sheets with parchment (you may need to bake these in batches). Lightly dust a work surface with flour, divide the dough in two and roll each piece to about 4-5mm thick. Cut into circles with a 5cm plain biscuit cutter. Place on the baking sheets about 2cm apart, and bake for 15-17 minutes, until the edges are slightly darkened. Transfer to a rack to cool while you make the ganache.
    3. In a small pan, gently heat the cream until bubbles appear at the edges. Break the chocolate into small pieces and put into a bowl. Pour the hot cream over, stirring to blend, then add the butter a bit at a time, stirring until the mixture is smooth. Leave to thicken slightly, then pipe or spread the ganache on to half the biscuits, and sandwich together.

    Your recipe note

    Edit your recipe note


    Average user rating

    2 stars