Preheat oven to 180°C. Line a baking tray with baking paper.
In a medium bowl, mix all dry ingredients to combine. Add wet and mix until a dough is formed.
Form 6 balls of cookie dough (about ¼ cup measures), roughly golf ball sized. Space apart on prepared baking tray and gently flatten with your fingers.
Bake for 25 minutes, until the tops are beginning to crack and are fragrant. Transfer to a cooling rack and allow to fully cool down before icing.
Meanwhile, whisk together peanut butter, cocoa, maple syrup and a few tablespoons of water until a smooth, spreadable icing. When cookies have fully cooled, spread icing over each. Top the centre of each cookie with a small dollop of Pic’s Big Mix. Enjoy!
About Pic’s Peanut Butter
Pic made his first peanut butter in a concrete mixer in his garage in 2007. Pic’s is now New Zealand’s best-selling peanut butter. Fresh roasted, crushed, and packed in Sunny Nelson Tasman at Peanut Butter World, Pic’s is sold in supermarkets around New Zealand and Australia, and in Hong Kong, Singapore, Malaysia, China, the UK, and the US.
In addition to its award-winning crunchy and smooth peanut butters, Pic’s also makes a delicious double crunch almond butter, snacking shots of peanut butter known as ‘Slugs’ and, in collaboration with Vogel's Bread, Pic's Big Mix.
Find Pic's Big Mix, and all their other delicious products, today at your local supermarket or visit picspeanutbutter.com to learn more
Facebook: @picspeanutbutter
Instagram: @picspeanutbutter
