Here, a rich, chocolatey ganache center elevates the pairing of peanut butter and chocolate while keeping the recipe simple. This wonderful treat, which is melt-in-your-mouth soft on the inside and slightly crisp on the outside, is ideal for a cookie exchange, teachers’ gifts, or treating your neighbors. Optionally serve with vanilla ice cream and keep to yourself.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 2 hrs 50 mins |
| Total Time: | 3 hrs 35 mins |
| Servings: | 108 |
| Yield: | 9 dozen |
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1 cup creamy peanut butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 (12 ounce) bag Ghirardelli Semi-Sweet Chocolate Baking Chips
- ¼ cup heavy cream
- 2 tablespoons salted butter
- 1 (11 ounce) package Ghirardelli Grand Semi-Sweet Chocolate Baking Chips
Instructions
- Prepare the Cookies: Beat butter, granulated sugar, brown sugar, and peanut butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth, 1 to 2 minutes. Add eggs, one at a time, beating just until incorporated after each addition. Beat in vanilla.
- Whisk together flour, baking soda, baking powder, and salt in a medium bowl; gradually add to butter mixture, beating on low speed just until blended and smooth. Cover and chill 1 hour.
- Preheat the oven to 350 degrees F.
- Scoop dough into balls using a 1-inch cookie scoop (about 1/2 tablespoon); place 2 inches apart on parchment paper-lined baking sheets. Press your thumb or the end of a wooden spoon into center of each ball, forming an indentation. Keep unused dough chilled while baking cookies.
- Bake, in batches, in preheated oven until lightly browned, 10 to 11 minutes. Cool on baking sheets 5 minutes; transfer to wire racks. Lightly press your thumb into indentations again while cookies are warm to reinforce shape. Cool completely, about 30 minutes.
- Prepare the Filling: Place first bag of Ghirardelli Semi-Sweet Chocolate Baking Chips, heavy cream, and butter in a medium-size microwaveable bowl, and microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds. Let stand 15 minutes.
- Transfer filling to a piping bag or a heavy-duty zip-top bag with 1/2 inch snipped from 1 corner.
- Pipe filling into indentation in each cookie, about 1 teaspoon per cookie. Press 3 Ghirardelli Grand Semi-Sweet Chocolate Chips onto the filling of each cookie. Let stand until chocolate filling is firm, about 1 hour.
Nutrition Facts
| Calories | 91 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 9 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 3 g |
| Sodium | 38 mg |
| Sugars | 6 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
Just ok. Lots of steps for a mediocre cookie. They tasted fine and were eaten but won’t make again.