+Decadent, indulgent, delicious... What more do you need in a cookie? Use our conversion chart User ratingRate this recipe12345red wine lamb curry pie pasta avocado tortilla nuts apple coconut raspberries berry banana smoothie ice cream pudding roast vegetable salmon tart biscuits chocolate cake vanilla couscous salad muesli slice burritos tacos mexican prawn prawns surimi pea ham soup muffins frittata cheese leek pizza stir fry shanks mushroom italian shellfish cranberry spinach venison potato fish Potatoes Lunch Cheesecake Dessert Summer Cupcakes Main Fruit Yoghurt Greek vegetarian snack Drink gluten free Mains Entree Breakfast Baking Snacks spaghetti wattie's steak Father's Day Recipe Ideas Lunchbox Entertaining Casserole Pams Chicken Rice Asian Bacon School Holiday Recipes Pumpkin beef Christmas sweet healthy mussels vegetables Great New Zealand Baking Book afternoon tea raw no-bake Meal Type:SnacksPrep Time:0 - 15 minsCooking Time:0 - 15 minsServes:6 +By:PamsIngredients125g Pams Butter, softened 1 cup Pams Brown Sugar 1 egg 1 tsp Pams Vanilla Essence 1½ cups Pams Self-Raising Flour, sifted 2 tbs Pams Cocoa Powder 150g Pams Real Milk Chocolate Chunks (roughly chopped and extra for top of biscuits) 50g Pams Butter, softened (for butter cream) 1 ½ cups Pams Icing Sugar (for butter cream) 2 tbs hot water mixed with 2 tsp Pams Cafe Roast Instant Coffee (for butter cream) 1 tsp vanilla paste or extract with seeds (for butter cream)InstructionsPre-heat oven to 170°C and line two flat trays with baking paper. Using an electric beater, cream butter and brown sugar for 2 to 3 minutes until pale and fluffy. Add egg and vanilla and beat in well. Fold in sifted flour, cocoa and chopped chocolate chunks. Roll the mixture into walnut-sized balls and flatten slightly onto the lined trays, leaving room for spreading. Place a couple of extra chocolate chunks on each cookie and bake for 10 to 12 minutes or until their edges are lightly toasted. Cool cookies on the tray for 5 minutes to allow them to set. Allow to cool completely before sandwiching with coffee butter cream. For the butter cream, whip the butter with an electric beater until fluffy, then add 1 cup icing sugar, coffee, vanilla and beat well. Add icing sugar as needed until cream is fluffy and thick. Chill until required.