This is a recipe that’s fairly easy to make and your readers will just love them. I had these cookies made for me all over the country while I was touring with the book. They’re incredible luxuriousness, comfort, and sinfulness all rolled into one. I like peanut butter and I like really good chocolate — these flavors are meant to go together. And the fun is in the size of these cookies: one is the entire dessert plus. They’re very dangerous in your house unless you have enormous willpower.–Marian Burros
LC We Beg To Differ Note
We beg to differ with the author on a couple things pertaining to these cookies. These cookies are quite large. As in, crazy ridiculously large. No one will complain if you make smaller ones and spread the love around to more people—and a little less to your hips. And we see nothing at all that conveys “sinfulness” to us in this cookie. At least, not if you keep your portion smaller than a dinner plate.
Peanut Butter Ganache Cookies Recipe
- Quick Glance
- 40 M
- 50 M
- Yield 24 cookies
- For the cookies
- 1 cup plus 2 tablespoons smooth natural peanut butter
- 1 cup unsalted butter, softened
- 1 1/2 cups minus 1 tablespoon granulated sugar, plus additional sugar for sprinkling
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/3 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 6 ounces dry-roasted unsalted peanuts
- For the ganache
- 1 pound bittersweet chocolate
- 1 pint heavy cream
- Make the cookies
- 1. Preheat the oven to 350°F (175°C) and adjust the oven rack to the middle position.
- 2. Using an electric mixer, beat the peanut butter and butter until well combined. Add the sugar and beat for 20 seconds on medium speed. Scrape the bowl and mix for 30 seconds more. Add the eggs, 1 at a time, and beat well after each addition. Beat in the vanilla. Sift together the flour, baking soda, and salt and add the flour mixture all at once to the peanut butter mixture. Mix until the flour is incorporated and then stir in the peanuts.
- 3. Scoop the dough, about 1/4 cup for each, straight onto 3 baking sheets. There should be no more than 9 cookies per sheet. Press down lightly on the dough with a large fork in criss cross directions, flattening the dough slightly. Sprinkle each cookie with 1/2 teaspoon sugar. Bake for 7 to 9 minutes.
- 4. Remove from the oven and let the cookies cool on the baking sheets. The cookies will be very soft, but as they cool they will firm up somewhat, though they will still be soft.
- Make the ganache
- 5. Break up the chocolate into small pieces and process in a food processor until it is finely chopped.
- 6. Heat the cream in a small saucepan over medium heat just until it begins to have tiny bubbles at the edges. With the food processor on, pour the hot cream through the feed tube and process just until well blended. Scrape the ganache into a bowl and let cool. Cover tightly and refrigerate until the ganache is a consistency that can be spread thickly between a couple cookies. (You can refrigerate the ganache for up to several days. Before using, warm the bowl of ganache in a larger bowl of warm water.
- 7. Spread the ganache equally on the flat side of half the cookies. Sandwich each frosted cookie with a plain cookies. You can cover and keep the cookies for up to several hours or overnight as the the ganache will seep into the cookies and keep them soft.
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