Peanut Butter Cookie Cups with Dark Chocolate Ganache
Crunchy on the outside, soft in the center, and piled high with creamy ganache, these cookie cups are truly peanut butter cookies in their best form.
Equipment
- Mini muffin tin
Ingredients
Peanut Butter Cookie Dough
- 8 ounces unsalted butter, very soft
- 1 cup brown sugar
- 1 cup sugar
- 1 cup creamy peanut butter
- 2 eggs
- 2 tablespoons vanilla
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
Dark Chocolate Peanut Butter Ganache
- 3/4 cup heavy cream
- 3 tablespoons creamy peanut butter
- 1/4 teaspoon salt
- 3 ounces bittersweet chocolate, chopped fine
- 1 teaspoon vanilla
Garnish
- Chopped salted peanuts & coarse sea salt flakes
Instructions
For the peanut butter cookie dough:
- Preheat oven to 350°F and butter a mini muffin tin.
- Whip butter until soft and fluffy; add sugars and beat until well combined.
- Stir in peanut butter and beat until blended. Add eggs, one at a time, stirring until fully mixed in. Add vanilla.
- Add flour, baking powder, baking soda, and salt; blend.
- Scoop cookie dough into a buttered mini muffin tin. Press down lightly on each cookie dough ball to flatten. Bake for about 10-15 minutes or until golden on top.
- As soon as they come out of the oven, use a shot glass to indent each cookie. Gently press the shot glass into each cookie until you feel a little resistance – you should end up with about a 1/2" indent.
- Allow to cool completely and then remove cookies from the muffin tin.
For the peanut butter ganache:
- Add chopped chocolate to a medium bowl.
- In a saucepan, combine heavy cream, peanut butter, and salt, whisking until peanut butter melts. Heat on low just until bubbles start to form around the edges of the pan – do not boil!
- Pour hot cream mixture over chocolate and add vanilla. Allow to sit for about one minute. Whisk to combine, starting in the center and slowly working outwards as ganache comes together. Mixture should be smooth and shiny with no chocolate lumps. If your ganache curdles and the fat starts to separate, it likely got too hot. Add a little cold cream, a tablespoon at a time, and whisk until it comes back together.
- Allow ganache to cool completely.
To assemble the cookie cups:
- Pipe ganache into indents made in cookies. If you don't have a piping bag, you could also scoop the ganache in, or warm it up and pour it in. Decorate with chopped peanuts and coarse sea salt flakes, if desired.
Did you try this recipe?
Be sure to leave a comment below!
