Ganache-Filled Peanut Butter + Chocolate Chip Cookies

October 16, 2010

Ganache-Filled Peanut Butter + Chocolate Chip Cookies

Stuffed like a healthy string of crab pots, these cookies are ready to be off loaded straight into mouth harbor. And don't even bother to keep count, these are so rich, chewy and decadent, even Greenmitts will feel like they've hit the motherload with only one share. After the long grind of scoop, bake, and spread, you can relax with an ice-cold glass of milk, stare off into the distance, and think about the recipes yet to come.

Ganache-Filled Peanut Butter + Chocolate Chip Cookies

Peanut butter + chocolate chip cookies, stuffed with ganache. Wicked is an understatement but the dark side is a delicious place to visit. If you don't want to take the complete step into hedonism, the cookies are very enjoyable on their own. They're pleasantly chewy and have the perfect ratio of peanut butter and chocolate. But, I highly recommend that you go all the way on this one because trust me, it's worth it.

If you feel as though making these will only lead to feelings of guilt and phantom gym pains, you're right, they will. Simply justify the act by making a batch for 'somone else,' whilst keeping a few for yourself. You would not want to give away something that you yourself didn't sample for quality control, right? :~)

Ganache-Filled Peanut Butter + Chocolate Chip Cookies

Ganache-Filled Peanut Butter + Chocolate Chip Cookies
(cookie recipe adapted from Ina Garten)

cookie ingredients:
1 cup ( 2 sticks) of unsalted butter, at room temperature
1 ½ cups light brown sugar, packed
¾ cup granulated sugar
2 eggs, at room temperature
2 tsp pure vanilla extract
1 cup smooth peanut butter ( I used Jiff )
2 ½ cups all purpose flour
1 tsp baking powder
1 tsp kosher salt
1 lb ( about 2 2/3 cups ) of bittersweet chocolate chunks or chips

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Add eggs, one at a time, beat well after each addition. Add the vanilla and peanut butter, and mix. Sift together the flour, baking powder, and salt and add to the batter, mixing only until combined. Fold in the chocolate chunks/chips.
Cover and refrigerate for at least 1 hour.

Preheat the oven to 350F. Drop the dough on a baking sheet lined with parchment paper, using a rounded tablespoon. Bake for exactly 17 minutes (the cookies will seem underdone.) *My cookies were done in only 10 minutes, so be sure to check on yours after about 8 minutes.* Do not overbake. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack. Cool completly before ganaching. :~)

Ganache (recipe adapted from Food & Wine)
4 ounces bittersweet chocolate, chopped
5 tablespoons heavy cream
2 1/2 tablespoons light corn syrup
2 tablespoons crème fraîche (I used sour cream)

Put the chocolate in a bowl. In a saucepan, bring the cream and corn syrup to a boil; pour over the chocolate and let stand for 1 minute. Whisk until smooth. Whisk in the crème fraîche or sour cream (if using.) Refrigerate the ganache, stirring occasionally, until thick and spreadable, about 1 hour.

Spread half of the cookies with ganache and cover with the remaining cookies.

Makes about 18-20 sandwich cookies.


  1. Your cookies are adorable. I won't even think about how evil they are! And I'm an old pro at the "making them for someone else, just taste-testing one or two" philosophy.

  2. they look absolutely delicious, what a great idea!

  3. Hey Valerie, these are so pretty! I've been wanting to make a sandwich cookie for a while now, but I'm afraid to due to my cookies always baking up differently-even when I use a scooper. I don't get it...
    Your evil cookies make me want to try again (smile)!

  4. This is the second sandwich cookie recipe I've seen today! Perhaps a new blog trend? Yours look so good; generous chunks of chocolate and sandwiched with oozing've got me droolin'

  5. oh my ganache indeed! this brings sinful to a whole new level, and yet i am so loving it!

  6. Mamma mia Valerie ! They can be too much even for the crab fishermen !! toooo good !

  7. Valarie,
    How can I not try this recipe, those cookies are absolutely inviting!

  8. Wow wow wow! I love sandwich cookies, and peanut butter makes chocolate pretty fabulous. I need to make some cookies soon.
    p.s. loved your DB results too. I'd love to make more, but that would definitely lead to phantom gym pain. Off for a bike ride so I can't indulge.

  9. It's raining outside. I have a fire going. Why am I suddenly CRAVING chocolate chip cookies? The ganache looks like pure evil. I'm evil.
    You're evil.
    I'm jumping up to make these. Sans ganache. I gotta cut a few calories.
    Evil woman.

  10. Chocolate, PB and a layer of ganache! I can literally see my diet flying out of the window! Yumm.

    P.S - I love the reason you gave. Hilarious. I'm tiny too [5' 1"] so I totally relate!

  11. Sono bellissimi questi tuoi biscotti, ciao e grazie per questa lecornia

  12. Love the term--Oh My Ganache--I used that when I made the TWD Chocolate Ganache Ice Cream for my pick.
    And the cookies WITH ganache. Heaven. Probably the only thing to make them better is a scoop of Oh My Ganache Ice Cream on the side! ;)

  13. I am so curious as to what light source you use.,The photos are all priceless.

  14. Hi Monique,
    Thank you! I'm always flattered when someone comments on my photos since my camera is just a wee little point and shoot. :)

    As far as lighting is concerned, I only use natural. I have two large thick, white pieces of foam that act as light 'bouncers'. If the sunlight is too bright, I'll tape a thin piece of fabric on the window to help diffuse the brightness. It took me two years to figure out, but I usually can take the best photos on a cloudy day.

    Your photography is gorgeous! I should be asking for pointers from you. :D


Thanks for visiting, and for taking the time to read through my ramblings!
If you have a recipe comment or question, I'd love to hear from you.

Happy Baking!
♥ Valerie


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