I have officially created the chocolate & peanut butter cookie dream! These soft peanut butter cookies are filled with creamy chocolate ganache and rolled in sugar. They taste just like an inside-out peanut butter blossom – YUM!
This is my third iteration of my peanut butter blossoms and I’m not mad about it! The combo is just THAT good. Try my other peanut butter blossom recipes as well (Peanut Butter Blossoms & Cadbury Egg Thumbprint Cookies) – none of them will disappoint!
To make these cookies you will first make the chocolate ganache and let it cool to room temperature. Then you will pipe small dollops of ganache on to parchment paper and freeze (as shown below).
While the ganache is cooling in the freezer (for at least a half hour), you will make the peanut butter cookie dough. Then use a cookie dough scoop to measure out some cookie dough, flatten it out and wrap the dough around the frozen ganache. The ganache will be pretty malleable (you may need to use a spatula to free it from the parchment), which is totally fine! Once the ganache is completely covered with dough, use your hands to roll it into a round ball. Then it’s time to bake!
Additional tips for making this recipe:
- Make sure to let your ganache cool/thicken enough before piping or spooning it on to the parchment paper to freeze. If it’s too thin it will be too runny to form dollops.
- Your cooled/frozen ganache may still be a little sticky & malleable – that’s okay! Just use a spatula to help peel it up from the parchment paper and roll it into your dough.
- Bake time is important! These cookies can be easily over-baked, so make sure to remove them from the oven at the first sign of cracking, when the bottoms are just slightly browned.
See below for more detailed instructions. Happy baking!
Chocolate-Filled Peanut Butter Cookies
Ingredients
For the filling
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
For the cookie dough
- ½ cup unsalted butter softened
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- ¾ cup creamy peanut butter 6 ounces
- 1 egg
- 1¼ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Instructions
To make the filling
- Heat the heavy cream in a small saucepan on the stove until almost boiling, stirring often.
- Pour in chocolate chips and remove from heat, stirring continuously until the mixture is smooth and all of the chocolate is melted.
- Leave at room temperature or place in the fridge in order to thicken (~30 minutes or so).
- Use a piping bag or a spoon to place 1-inch dollops of ganache on to a cookie sheet lined with parchment paper. Freeze for 20-30 minutes or until they are smooth to the touch. (they may still be sticky/malleable – as long as they are chilled enough to get them rolled into your cookie dough!)
To make the cookie dough and assemble the cookies
- Preheat oven to 350 degrees.
- Lightly grease a cookie sheet or line with parchment paper, set aside.
- Add butter, peanut butter, granulated sugar and brown sugar in a large bowl and cream using a hand mixer or a stand mixer fitted with the paddle attachment.
- Add egg, mix until combined.
- In a separate bowl, whisk together dry ingredients (flour, baking soda, baking powder, salt).
- Add dry ingredients to wet ingredients, about ½ cup at a time. Mix until combined.
- Remove the ganache dollops from the freezer.
- Use a cookie dough scoop a spoon to scoop out a 1-inch dough ball. Then flatten the dough out and place a frozen ganache dollop in the center of the dough. Fold the dough over the ganache (ensure it is fully covered by cookie dough) and roll dough into a ball.
- Place the dough balls on to baking sheet, leaving at least 1 inch in between each cookie.
- Bake for 8-10 minutes or until the edges of the cookies just begin to crack.
- Let cookies cool on baking sheet for 10-15 minutes, then transfer to cooling rack.
These sound yummy.
Directions are done so well.
I can’t wait to bake them!
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These look delicious-do you think they work with coconut cream ganache?
I have never tried a coconut ganache myself, but it may work! Let me know how it goes
How much cream goes into the dough? You list cream for the filling but not the dough!
No cream in the dough, just the ganache 🙂
I can’t wait to make these! Do you have info on prep time, Cook time, Servings, and/or calories?
I will add this info to the recipe card! Here it is for now: prep time, 30 minutes, 18-24 cookies
How many cookies does this make?
This will make 18-24 cookies depending on the size that you make.