Peanut Butter and Chocolate Cookies with Ganache Filling

Name: Peanut Butter and Chocolate Cookies with Ganache Filling
Prep time: 2 h 30 min
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 32
Cuisine: Global
Ingredients: 1 teaspoons baking soda; 59 milliliters natural unsweetened cocoa powder; 1 Tbsp natural-style creamy peanut butter (no sugar added); 59 milliliters packed dark brown sugar; 1 large egg, at room temperature; 237 milliliters all-purpose flour; 59 milliliters granulated sugar; 59 milliliters heavy cream; 2 Tbsps roasted, salted peanuts, finely chopped; 1 teaspoons fine salt; 85 grams semisweet chocolate, finely chopped; 8 Tbsps unsalted butter (1 stick), at room temperature; 1 teaspoon vanilla extract

This recipe serves 32. One portion of this dish contains roughly 1g of protein, 5g of fat, and a total of 81 calories. This recipe covers 2% of your daily requirements of vitamins and minerals. A mixture of baking soda, semisweet chocolate, flour, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 2 hours and 30 minutes.

Instructions

Heat the oven to 350°F and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper and set aside.

Equipment you will use

Baking Paper

Baking Sheet

Oven

Combine the flour, cocoa, baking soda, and salt in a medium bowl and whisk to aerate and break up any lumps; set aside.

Ingredients you will need

Baking Soda

Cocoa Powder

All Purpose Flour

Salt

Equipment you will use

Whisk

Bowl

Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment.

Ingredients you will need

Butter

Equipment you will use

Stand Mixer

Bowl

Mix on medium speed until lightened in color and fluffy, about 3 to 4 minutes. Stop the mixer and scrape down the beater and sides of the bowl with a rubber spatula.

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Spatula

Blender

Bowl

Add the peanut butter, egg, and vanilla and mix on medium speed until smooth, about 1 minute. Reduce the speed to low, add the reserved flour mixture, and mix just until the dough comes together.Scoop 16 level tablespoons onto each prepared baking sheet.

Ingredients you will need

Peanut Butter

Vanilla

Dough

All Purpose Flour

Egg

Equipment you will use

Baking Sheet

Roll each portion between your hands to form a smooth ball and place them back on the baking sheet about 1 inch apart.

Ingredients you will need

Roll

Equipment you will use

Baking Sheet

Bake both sheets for 8 minutes. Rotate the sheets from top to bottom and front to back and bake until the cookies are set around the edges but still soft in the center, about 6 to 7 minutes more.

Ingredients you will need

Equipment you will use

Oven

Remove the sheets to wire racks and immediately use the back of a round teaspoon or the end of a large-handled wooden spoon to make an indentation in the center of each cookie.

Ingredients you will need

Equipment you will use

Wooden Spoon

Place the chocolate and peanut butter in a medium heatproof bowl; set aside.

Ingredients you will need

Peanut Butter

Chocolate

Equipment you will use

Bowl

Place the cream in a small saucepan over medium heat and bring to a simmer.

Ingredients you will need

Cream

Equipment you will use

Sauce Pan

Pour over the chocolate and peanut butter and let stand until the chocolate softens, about 5 minutes. Stir until evenly combined and smooth.Fill the indentation of each cookie with about 1 teaspoon of the ganache filling, sprinkle with the peanuts, and let sit until set, about 1 hour.

Ingredients you will need

Peanut Butter

Chocolate

Peanuts