Ingredients
Method
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.