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Chocolate-Filled Peanut Butter Cookies

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!
5 from 1 vote
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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.