Peanut Butter Cookies with Swirled Chocolate Ganache

Peanut Butter Cookies with Swirled Chocolate Ganache are a delightful twist on the classic cookie. These soft, nutty cookies are topped with a rich chocolate ganache that is artfully swirled for a beautiful finish and decadent taste. This combination of flavors and textures creates a cookie that is as impressive as it is delicious.

Why You’ll Love This Recipe

You will love this recipe for its balance of creamy, nutty peanut butter and smooth, luscious chocolate ganache. The ganache adds a luxurious touch to an otherwise humble cookie, making these perfect for gifting, special occasions, or whenever you want to elevate your baking. They are easy to make, with ingredients you likely have on hand.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• All-purpose flour

• Baking soda

• Salt

• Unsalted butter, softened

• Creamy peanut butter

• Brown sugar

• Granulated sugar

• Egg

• Vanilla extract

• Semi-sweet or dark chocolate chips (for ganache)

• Heavy cream

Directions

1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.

2. In a bowl, whisk together flour, baking soda, and salt.

3. In a large bowl, cream together butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.

4. Beat in the egg and vanilla extract.

5. Gradually mix in the dry ingredients until just combined.

6. Scoop dough into balls and place on baking sheets. Flatten slightly with a fork to create a crisscross pattern.

7. Bake for 10-12 minutes until lightly golden at the edges. Cool on wire racks.

8. While cookies cool, heat heavy cream in a small saucepan until just simmering. Pour over chocolate chips in a bowl and let sit for 1 minute. Stir until smooth.

9. Spoon ganache over each cooled cookie and swirl gently with a toothpick or skewer. Let ganache set before serving.

Servings and timing

This recipe yields approximately 24 cookies.
Preparation time: 20 minutes
Cooking time: 12 minutes
Total time: 40 minutes

Variations

• Nutty ganache: Add a sprinkle of chopped peanuts or almonds over the ganache.

• White and dark chocolate swirl: Use both white and dark chocolate for a two-tone ganache.

• Gluten-free: Substitute with a gluten-free flour blend.

• Espresso twist: Add a pinch of espresso powder to the ganache for depth.

Storage/reheating

Store in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate for up to 7 days or freeze for up to 2 months. Bring to room temperature before serving. No reheating is needed.

FAQs

Can I use natural peanut butter?

Yes, but ensure it is well-stirred and not too oily.

How do I get smooth ganache?

Let the hot cream sit with the chocolate chips for a minute before stirring, and mix gently until glossy.

Can I prepare the ganache ahead of time?

Yes, store it covered in the refrigerator and gently rewarm before using.

Can I make the cookies smaller or larger?

Yes, adjust baking time accordingly—reduce for smaller cookies, increase for larger ones.

Do I have to use heavy cream?

For ganache, heavy cream is best. Lighter dairy may result in a thinner consistency.

How can I make this dairy-free?

Use plant-based butter, dairy-free chocolate chips, and coconut cream for the ganache.

Can I skip the ganache?

Yes, the cookies are delicious on their own, but the ganache elevates them.

How do I swirl the ganache neatly?

Use a toothpick or skewer to create gentle swirls after spooning on the ganache.

Can I freeze the cookie dough?

Yes, shape into balls, freeze on a tray, then transfer to a bag. Bake from frozen, adding a minute or two.

What’s the best chocolate for ganache?

Use high-quality semi-sweet or dark chocolate for a rich, smooth ganache.

Conclusion

Peanut Butter Cookies with Swirled Chocolate Ganache bring together the best of both worlds: soft, nutty cookies and a glossy, decadent topping. These cookies are sure to impress and satisfy, whether for a special event or simply to treat yourself.

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