Description
Delicious chocolate cookies filled with creamy peanut butter and topped with rich ganache.
Ingredients
Scale
- 8 ounces (226 g) semi-sweet chocolate, (coarsely chopped)
- ¾ cup (90 g) all-purpose flour ((spooned & leveled))
- ¼ cup (21 g) natural unsweetened or dutch-process cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 5 Tablespoons (71 g) unsalted butter, (softened to room temperature)
- ¾ cup (150 g) packed light brown sugar
- ¼ cup (50 g) granulated sugar
- 2 large eggs (at room temperature)
- 2 teaspoon pure vanilla extract
- ½ cup (85 g) semi-sweet chocolate chips
- ½ cup (120 ml) heavy cream
- 4 ounces semi sweet chocolate (chopped)
- 2 Tablespoons (28 g) unsalted butter, (melted)
- ¾ cups (90 g) confectioners sugar ((powdered sugar))
- ½ cup (250 g) smooth peanut butter
- ½ teaspoon vanilla extract
Instructions
- Melt the chocolate in the microwave (or you can do this in a double boiler). Microwave in 20 second increments, stirring after each until completely melted. Set aside to slightly cool.
- In a medium mixing bowl, whisk the flour, cocoa powder, baking powder, and salt together. Set aside.
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until smooth and creamy, about 2 to 3 minutes.
- Add the eggs and vanilla extract, and beat on high speed for 2 full minutes. Scrape down the sides and up the bottom of the bowl, then beat on high for 1 more minute.
- Add in the dry ingredients and beat on low speed until combined.
- Pour in the slightly cooled melted chocolate and mix on low speed until combined. Stir in the chocolate chips until evenly combined.
- Cover and chill the cookie dough for 20 minutes.
- Preheat oven to 350°F (180°C). Line large baking sheets with parchment paper or silicone baking mats.
- Using a small cookie scoop, scoop the dough into balls, about 1 ½ Tablespoons of dough. Roll in your hands into a smooth ball. Place 2 inches apart on the baking sheets and bake for 12-13 minutes or until the edges appear set. The centers will be soft, but will set up as the cookies cool.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Make the ganache by heating the heavy cream in a saucepan or microwave until steaming, but not boiling.
- Pour over chopped chocolate in a bowl. Let sit for 3 minutes, then stir smooth. Allow to cool while you make the peanut butter filling. It will continue to thicken as it cools.
- In a medium mixing bowl, stir together the melted butter, powdered sugar, peanut butter and vanilla. You can do this with a wooden spoon, spatula or on low speed with an electric mixer.
- Once cookies are cooled, top each cookie with about 1 ½ – 2 teaspoons of peanut butter filling. Scoop and then slightly flatten each scoop.
- Spoon a little of the cooled ganache over the top of each cookie. Let harden and enjoy!
Notes
- Make sure to use room temperature eggs for best results.
- Chill the dough for better texture.
- Store cookies in an airtight container to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg