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peanut butter cookies

Peanut Butter Cookies with Whipped Ganache Filling

May 11, 2018 by sblades Leave a Comment

Peanut Butter Cookies

These Peanut Butter Cookies with Whipped Ganache Filling came about because I wanted a good peanut butter cookie, but with chocolate in it somewhere. Plus, Bret likes those Tagalong Girl Scouts cookies and I thought these would be a like those with a little variation.

To be a little more authentic they could have been dipped in chocolate, but it would have been way overkill and too rich. Instead, I whipped the ganache so it would be lighter, but still have that silky chocolate feel. They ended up as a nice two-bite little cookie – rich, delicate in a way, and deeply satisfying.

You can make the cookies any size you want, but I recommend about 1 1/2″ in diameter. Put plenty of filling in them, too, so it kind of squishes out when you bite into it. That’s the good part. The squishing of chocolate ganache.

Oh, and I didn’t mention how soft and tender the peanut butter cookies are. It’s the old classic recipe from the side of the Crisco can. (I did add a little more peanut butter, though.)

Don’t forget the glass of milk or coffee. These Peanut Butter Cookies with Whipped Ganache Filling are great for a snack or dessert (or breakfast as I found out this morning!). Your family and friends will love them.

Peanut Butter Cookies with Whipped Ganache Filling

Peanut Butter Cookies with Whipped Ganache Filling

Yield: 2 dozen sandwich cookies
Prep Time: 25 minutes
Cook Time: 8 minutes
Total Time: 33 minutes

Lightly salty peanut butter cookies with a sweet whipped chocolate filling.  

Ingredients

  • Peanut Butter Cookies:
  • 1/2 C shortening
  • 1 C creamy peanut butter
  • 1 1/4 C firmly packed brown sugar
  • 3 tbsp milk
  • 1 tbsp vanilla
  • 1 egg
  • 1 3/4 C all-purpose flour
  • 3/4 tsp salt
  • 3/4 tsp baking soda
  • Whipped Ganache Filling:
  • 1/2 C evaporated milk
  • 1 C chocolate chips (or your favorite chopped chocolate)
  • pinch of salt
  • 1/2 tsp vanilla
  • 2 tbsp powdered sugar, sifted

Instructions

  1. Preheat oven to 375°.  Prepare cookie sheet(s) by lining with parchment paper.
  2. Combine shortening, peanut butter, brown sugar, milk and vanilla in a large bowl.  Beat at medium speed until well blended.  Add egg and mix to combine.
  3. In a small bowl, combine sifted flour, salt, and baking soda.  Turn mixer to low and add flour into creamed mixture, 1/2 cup at a time.  Mix until just blended (don't over mix).  Dough with be semi-firm.
  4. Take a heaping teaspoonful of dough and roll into a ball.  Place on the cookie sheet and press cookie down with fingers to slightly flatten.  Repeat with the rest of the dough.
  5. Bake cookies for 7 to 7 1/2 minutes until just set.  They won't brown, so don't over bake.  Cool for 2 minutes on baking sheet and slightly flatten cookies again (with back of a spatula or your fingers).  Remove to a rack to cool completely before filling.
  6. For the ganache:  Pour the evaporated milk into a glass measuring cup and microwave for one minute.  The milk should be steaming - if not, microwave for 30 to 45 seconds more.  Do not let it boil.
  7. Put chocolate chips into a medium glass bowl.  Pour the hot milk over the chocolate chips and let sit for 30 seconds.  Stir with a silicone or wooden spoon until smooth, creamy, and glossy.  Add salt, vanilla, and sifted powdered sugar and stir to combine thoroughly.  Place the ganache into the refrigerator for about 1 hour until thickened.  
  8. Remove ganache from the refrigerator and beat with an electric mixer with whisk attachment until fluffy.  Spoon into either a pastry bag with tip or a Zip-loc bag with one corner cut out.
  9. Match up like-sized cookies.  Pipe about 2 teaspoons (or more - your preference) of chocolate onto one cookie of the paired cookies and place the other cookie on it, pressing down lightly.
  10. Store cookies in an airtight container.  Stay fresh for about 3 days.

Notes

Tips and Stuff:

Refrigerate the cookie dough between bakes to keep it firm.

Make the cookies whatever size you want, but bite-sized is best.  They're pretty rich little cookies.

Do not over bake the cookies - they definitely don't brown except a touch on the bottom of the cookies.

If you don't want to warm the evaporated milk in the microwave, use a small pan on low on the stovetop until just steaming (don't boil).  Then pour over the chocolate.

If the ganache is too firm to pipe, after putting it into the piping bag, massage it gently to soften it a bit.

Nutrition Information:
Yield: 24 Serving Size: 1 cookie
Amount Per Serving: Calories: 228Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 12mgSodium: 188mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 5g

Nutrition Values are Approximate

© sblades
Category: Cookies

Filed Under: All Recipes, Cookies Tagged With: filled cookies, ganache, peanut butter cookies, peanut butter sandwich cookies, whipped ganache

Double Chocolate Peanut Chip Cookies

February 18, 2017 by sblades Leave a Comment

 
We were ready for a good thick, chewy cookie and I found this Double Chocolate Peanut Chip Cookies recipe that fit the bill. That wasn’t the original name for the cookie, but I changed the name to fit the ingredients I put in them.

They’re chocolate peanut butter cookies with chocolate chips and peanuts, so that’s the best name I could come up with!

I highly recommend these cookies, but a word of warning – only bake them 12 minutes. Since they’re chocolate cookies, it’s hard to tell when they’re done and the bottoms burn after 12 minutes. The recipe said to bake them 12-15 minutes and I tried 14, 13, and then finally 12 minutes, which was perfect.

Double Chocolate Peanut Chip Cookies are extra large, chewy and thick with dry-roasted peanuts and chocolate chips in every bite. We really like them and would make them for any occasion or just for every day snacking.

double chocolate peanut chip cookies

Double Chocolate Peanut Chip Cookies

Yield: 36 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Really good, but only bake for 12 minutes - no more - to get that wonderfully chewy texture.  Best the first or second day.

Ingredients

  • 1/2 C .butter,  softened
  • 1/2 C shortening
  • 1 C smooth peanut butter
  • 1 C granulated sugar
  • 1 C firmly packed brown sugar
  • 2 large eggs
  • 2 C all-purpose flour
  • 1/3 C unsweetened cocoa, sifted
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 C dry-roasted peanuts
  • 1 (11.5 to 12 oz.) bag chocolate chips or chocolate chunks

Instructions

  1. Preheat oven to 375 degrees.
  2. Beat butter and shortening at medium speed with an electric mixer until creamy; add peanut butter and sugars, beating well. Add eggs, beating until well combined.
  3. Combine flour and next 4 ingredients. Add to butter mixture, beating well. Stir in peanuts and chocolate chips.
  4. Shape dough into 2" balls (about 2 tbsp.) Flatten slightly, and place on ungreased baking sheets. Bake for 12 minutes. Cool on pan 2 minutes, then remove to a wire rack to cool completely.

Notes

You can use chunky peanut butter, but I think smooth is better since you also add the dry-roasted peanuts.

This calls for 2" round dough balls and make fairly large cookies. Again, only bake for 12 minutes or they'll burn on the bottom.

Nutrition Information:
Yield: 36 Serving Size: 1 cookie
Amount Per Serving: Calories: 193Total Fat: 12gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 19mgSodium: 159mgCarbohydrates: 20gFiber: 1gSugar: 12gProtein: 4g

Nutrition Values are Approximate

© sblades
Category: Cookies

Filed Under: All Recipes, Cookies Tagged With: chocolate cookies, chocolate peanut butter cookies, peanut butter cookies, peanuts

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Welcome!  I’m Susan and I love finding wonderful new recipes.  I hope you’ll find a few new ones here that you and your family will love. Browse around and stay a while!Save

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