Peanut Butter Cookies with Chocolate Filling

Course: Dessert

Cuisine: American

Keyword: peanut butter cookies, peanut butter cookies with chocolate ganache filling

Prep Time: 15 minutes

Cook Time: 9 minutes

Chill: 15 minutes

Total Time: 39 minutes

Servings:

Calories: 355kcal

Soft and chewy Peanut Butter Cookies filled with a decadent chocolate ganache filling are the ultimate treat for peanut butter lovers! The perfect combination of sweet and salty, chewy and crunchy all paired with a rich chocolate ganache. These peanut butter sandwich cookies are perfect for any occasion: parties, potlucks and the holidays!

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Ingredients

Cookies

3 cups all purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
¾ cup unsalted butter softened
1 cup creamy peanut butter
¼ cup honey
¾ cup light brown sugar
1 cup granulated sugar
2 eggs room temperature
1 teaspoon vanilla extract
½ cup sugar for rolling

Chocolate Ganche Filling

¾ cup semi sweet chocolate chips
½ cup heavy cream

Instructions

Peanut Butter Cookies

In a medium sized bowl, add flour, baking soda and salt. Whisk together, then set aside.
In the bowl of an electric mixer, blend softened butter, peanut butter and honey. Add brown sugar and granulated sugar and continue to blend.
Add eggs, one at a time, then vanilla and beat all ingredients until well incorporated.
While mixing, slowly add the flour mixture. Blend just until all the flour is incorporated.
Cover and chill dough for about 15 minutes.
Preheat oven to 350°F and line baking sheets with a silicone baking mat or parchment paper. Place sugar in small bowl.
Using a 1 tablespoon sized scoop, scoop dough, then roll in your hands slightly to form a ball. Drop balls of dough into small bowl of sugar, and roll to coat. Place balls of dough on the prepared baking sheet, then flatten to about 1/3" tall using the bottom of a glass.
Bake cookies for 7 to 9 minutes. Remove from oven when the edges appear baked, but the centers appear slightly underdone. The cookies will continue to bake on the baking sheet as they cool. Cool 1-2 minutes on the baking sheet, then carefully move to a cooling rack.

Make the filling

Place chocolate chips in a heat safe medium bowl.
Heat heavy cream in a microwave until very hot, but not boiling.
Pour hot cream over chocolate chips, and allow to sit (without stirring) about one minute. Stir slightly, just making sure all the chocolate chips are submerged in the cream, then allow to sit another minute or two until the chocolate is nearly melted. Stir as needed until the chocolate and cream are fully combined and smooth.
Place chocolate mixture in the fridge and cool until thick enough to spread. Check and stir slightly every 10 minutes or so until desired consistency is reached.
Use an offset spatula to spread the filling onto the bottom side of a cookie, then top with another cookie.

Notes

I opted to make small cookies (about 2 inch diameter) but feel free to make any size cookies you wish. You will need to adjust the baking time based on the size and thickness of your cookies.

Nutrition