These chocolate ganache filled peanut butter cookie cups are easy to make, and a great way to fill up a holiday cookie platter.
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These delicious cookies have a tender peanut butter cookie that surrounds a rich and creamy chocolate ganache center. They’re everything that a chocolate peanut butter lover could hope for!
I was given this recipe by Christina from Mom’s Messy Miracles as part of the 4th Annual Blogger Christmas Cookie Recipe Swap. This year’s swap is hosted by some of my favorite food bloggers!
I hope you enjoy these chocolate ganache filled bites of deliciousness!
Chocolate Ganache Filled Peanut Butter Cookie Cups
Tender peanut butter cookies surround a creamy, rich chocolate ganache center. These cookies are perfect for a holiday cookie platter or a quick snack with a tall glass of milk.
- 1/2 cup softened butter or solid vegetable shortening
- 3/4 cup creamy peanut butter
- 1 1/4 cup packed light brown sugar
- 3 Tablespoons milk
- 2 teaspoons vanilla extract
- 1 large egg
- 1 3/4 cup flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup semi-sweet chocolate pieces or chips
- 1 cup heavy cream
- 1/4 cup chopped peanuts, for garnish (optional)
- Heat oven to 375 F.
- In a medium sized bowl, whisk together flour, baking soda and salt; set aside.
- Use a hand or stand mixer (paddle attachment) to cream the butter, peanut butter and brown sugar together in large mixing bowl. Mix for about 1 minute on high speed.
- Scrape down sides of bowl if necessary. Add milk, egg, and vanilla; Mix on medium speed until well combined.
- Add flour, baking soda, and salt. Mix on low speed just until combined. Don't over mix or your cookies will be dry and crumbly.
- Allow dough to chill for about 15 minutes.
- Grease a mini muffin pan lightly with butter or non-stick spray
- Drop balls- about 1-inch in size into each muffin cavity.
- Using your fingers, press dough so it spreads out to the sides and up the edges of the muffin cavity.
- Place pan in oven and bake for 8 minutes.
- Remove pan from oven and allow cookies to cool in pan for 5 minutes, then transfer them to a cooling rack.
- For the chocolate ganache:
- Place chocolate in a large, heat proof bowl and set aside.
- Heat the heavy cream in a sauce pan over medium heat until small bubbles appear at the edges of the pan and the center is just barely beginning to bubble (this is called scalding the cream)
- Pour the cream over the chocolate in the mixing bowl. Whisk continuously to melt the chocolate and create a smooth texture.
- Fill the center of cooled cookies with chocolate ganache and garnish as desired. Refrigerate cookies for 15-30 minutes to help the ganache set up. Optionally, you may leave them at room temperature but it will take longer for the ganache to set up.
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