INGREDIENTS
COOKIES
½ cup (1 stick) unsalted butter
¼ cup creamy peanut butter
1 cup firmly packed light or dark brown sugar
1 egg, at room temperature
1 teaspoon vanilla
2 ¼ cups all purpose flour
1 teaspoons baking powder
¼ teaspoon baking soda
½ teaspoon salt
GANACHE
3 tablespoons corn syrup
6 ounces heavy cream
12 ounces dark chocolate, chopped into small pieces
½ teaspoon vanilla extract
TOPPING
chopped peanuts
toffee chips
DIRECTIONS
1. Preheat oven to 375 degrees F.
2. In a large bowl, cream butter and peanut butter until fluffy, about
2 minutes.
3. With mixer on low, add in sugar, eggs and vanilla until well
combined.
4. In a separate bowl, whisk together flour, baking powder, baking
soda and salt.
5. Add flour mixture to peanut butter mixture and stir until
combined. Place plastic wrap directly on top of the dough in the
bowl to keep it from drying out and chill for 2 hours.
6. Roll dough out on a floured surface and cut into desired shapes,
flouring your cookie cutter between cuts.
7. Place cut out cookies onto a greased cookie sheet or on a sheet
lined with a silpat or parchment.
8. Bake about 8-10 minutes or until cookies are lightly browned and
set. Cool on cookie sheets for a few minutes until set, then
transfer to a wire rack to finish cooling.
GANACHE
1. In a small saucepan, combine the corn syrup and heavy cream.
2. Bring to a simmer and add the chocolate. Stir until smooth.
Remove from heat and add the vanilla.
3. Spread about 2 teaspoons of ganache evenly over each cookie.
Sprinkle with chopped peanuts, toffee chips or a mixture of both.
4. Refrigerate cookies in a single layer on a tray to fully set the
ganache. Once they’re firm, you can stack them up and store in
the refrigerator in an airtight container.
