Peanut Butter Thumbprint Cookies with Chocolate Ganache
Updated: Dec 17, 2020
If there is one combination that everyone loves, its CHOCOLATE&PEANUT BUTTER! I wanted to make a cookie where you get the best of both worlds. Chocolate Ganache might sound a little fancy, but it only takes two ingredients: whipping cream and chocolate chips. Super easy and approachable.. Hope you find this recipe to be quite simple. It was a hit in my house, I'm sure it will be in yours!
1 ½ cup of all purpose flour
½ tsp baking powder
½ teaspoon baking soda
½ teaspoon salt
1 stick unsalted room temperature butter
1 cup of granulated sugar
½ cup of brown sugar
1 tsp vanilla extract
1 cup of peanut butter (creamy or crunchy)
Ingredients for chocolate ganache
1 ¼ cup of semi sweet, dark, or milk chocolate chips
¼ cup heavy whipping cream
Preheat the oven to 350 degrees Fahrenheit.
Line a baking sheet with a silicone mat or baking sheet lined with parchment paper.
In a bowl, mix the dry ingredients. This includes: flour, baking soda, baking powder, and salt. Set aside.
Using a stand mixer with the attachment paddle, cream the butter, brown sugar and granulated sugar for about 3-5 minutes. Turn off the stand mixer, and add in the eggs and continue mixing again. After it is completely mixed through, add the vanilla extract and peanut butter. Continue mixing until all the wet ingredients are thoroughly combined.
Add half of the flour mixture until it is mixed through, then add the rest of the mixture and continue until all the ingredients come together. The consistency of the dough will be chunky.
Let the dough rest in the fridge for a couple hours so it's fully chilled.
Use a medium size cookie scoop to scoop the dough onto the baking sheet. Make sure they are formed into a ball. Then, using your thumb, create a thumbprint in the center to create a well for the chocolate ganache.
Bake for 10-12 minutes.
Let the cookies rest and transfer to a cooling rack. Repeat with the remaining dough.
Directions for Chocolate Ganache
Heat the cream on the stove top, just until it is simmering.
Place the chocolate chips in a bowl and pour the cream right over the chocolate and continue stirring. You’ll get a thick creamy consistency. (if it doesn't fully melt, you can place in the microwave until completely creamy)
Let the chocolate ganache cool in the fridge so it sets.
After is set like frosting. Place the chocolate in a ziploc bag, cut a little tip from the corner and you will use it to pipe over the ganache in the thumbprint center of each cookie and slowly around.