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RECIPE
11 INGREDIENTS 12 STEPS 50min

Peanut Butter Chocolate Cookies

Tender peanut butter biscuits sandwiched with a milk chocolate ganache. These cookies are called melting moments because they just melt in your mouth. The cornstarch gives the cookies a super tender crumb. Paired with the rich and silky milk ganache, it’s absolutely lovely!
Peanut Butter Chocolate Cookies Recipe | SideChef
Tender peanut butter biscuits sandwiched with a milk chocolate ganache. These cookies are called melting moments because they just melt in your mouth. The cornstarch gives the cookies a super tender crumb. Paired with the rich and silky milk ganache, it’s absolutely lovely!
I'm Hetal, Welcome to Milk & Cardamom! I'm a past MasterChef (Season 6) contestant currently living in sunny San Francisco where I cook up a storm in my tiny kitchen for my hubby and baby!
http://www.milkandcardamom.com/
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I'm Hetal, Welcome to Milk & Cardamom! I'm a past MasterChef (Season 6) contestant currently living in sunny San Francisco where I cook up a storm in my tiny kitchen for my hubby and baby!
http://www.milkandcardamom.com/
50min
Total Time
$0.31
Cost Per Serving

Ingredients

Servings
12
US / METRIC
1/3 cup
Heavy Cream
1/4 tsp
Ground Cinnamon
1/4 tsp
1/2 cup
Unsalted Butter , room temperature
1/4 cup
Powdered Confectioners Sugar
1/4 cup
Peanut Butter
1/2 Tbsp
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Nutrition Per Serving

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CALORIES
232
FAT
15.0 g
PROTEIN
3.4 g
CARBS
20.7 g

Author's Notes

Makes 12 sandwich cookies.

Keep in an air-tight container at room temperature for up to 3-4 days.

Use vegan butter and non-dairy milk/cream to make this recipe vegan. You can swap out the peanut butter for sunflower butter to make it nut-free as well.

Cooking Instructions

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Step 1
To prepare Chocolate Ganache, chop Milk Chocolate (1/2 cup) into small pieces and place it into a bowl.
Step 2
Heat Heavy Cream (1/3 cup) in the microwave or on the stovetop over medium heat until it simmers.
Step 3
Pour the cream over the chocolate and let sit for 3 minutes. Mix well with a whisk until you have a shiny smooth ganache. Set aside until completely cool.
Step 4
Preheat the oven to 325 degrees F (160 degrees C) and line a baking sheet with parchment paper or a silicone mat.
Step 5
In a small bowl, whisk together All-Purpose Flour (1 1/3 cups) , Corn Starch (1/4 cup) , Ground Cinnamon (1/4 tsp) , and Salt (1/4 tsp) . Set aside.
Step 6
In a separate bowl, cream Unsalted Butter (1/2 cup) and Powdered Confectioners Sugar (1/4 cup) together for 2 minutes until light and fluffy.
Step 7
Add Peanut Butter (1/4 cup) , Milk (1/2 Tbsp) , and Vanilla Extract (1 tsp) and mix for 1 minute. Add dry ingredients and mix until well combined.
Step 8
Take a teaspoon of dough and roll it into a ball and place it on the baking sheet. Repeat until all the dough has been used, placing each cookie dough ball 1-inch apart. Use a fork or any other mold (I used a mendhi stamp) and gently press the cookie down until they are flat.
Step 9
Bake the cookies for 22-25 minutes or until they are lightly browned on the bottom.
Step 10
Cool the cookies on the baking pan for 5 minutes and then cool completely on a rack.
Step 11
Spoon the cooled ganache into a piping bag or ziplock bag. Snip off a 1/2-inch opening and pipe a dollop of ganache onto half of the cookies.
Step 12
Sandwich the cookies with the other half. Refrigerate for 15 minutes and enjoy!
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Nutrition Per Serving
Calories
232
% Daily Value*
Fat
15.0 g
19%
Saturated Fat
8.1 g
40%
Trans Fat
0.0 g
--
Cholesterol
30.3 mg
10%
Carbohydrates
20.7 g
8%
Fiber
0.9 g
3%
Sugars
6.3 g
--
Protein
3.4 g
7%
Sodium
84.6 mg
4%
Vitamin D
--
--
Calcium
27.7 mg
2%
Iron
0.9 mg
5%
Potassium
82.7 mg
2%
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