PB Thumbprints With Mocha Ganache

Recipe By:  Kristen Eppich
PB thumbprints with mocha
Total Time:  2 hours
Prep Time:  30 minutes

Peanut butter and chocolate — need I say more? Think of these thumbprints as peanut butter cookies for adults (like we need an excuse). A rich, sophisticated ganache complements the peanut butter flavor in these melt-in-your-mouth bites.

You’ll want to put this ganache on just about everything. If it hardens too much in the refrigerator, melt in the microwave on low power for 30-second intervals until you reach a spreadable consistency.

Ingredients

Cookies

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1⁄2 tsp salt
  • 1⁄2 cup butter, at room temperature
  • 1⁄2 cup crunchy peanut butter
  • 1 cup light brown sugar
  • 2 tbsp honey
  • 1 large egg
  • 1 tsp vanilla extract

Ganache

  • 3⁄4 cup whipping cream
  • 1 cup finely chopped best quality chocolate
  • 1 tsp espresso powder

Garnish

  • 1⁄4 cup finely chopped dry-roasted salted peanuts
  • 1 tsp flaked salt
Directions Yield:  About 24 cookies

Mix Cookie Dough

  1. In large bowl, stir flour with baking soda and salt. Set aside.
  2. Using an electric or stand mixer, cream butter with peanut butter and sugar until light and fluffy. Beat in honey, egg and vanilla extract until fully incorporated.
  3. Add dry ingredients to wet ingredients and mix thoroughly.
  4. On sheet of plastic wrap, press dough into disc and wrap. Refrigerate for 1 hour.

Bake Cookies

  1. Preheat oven to 375°F and line baking sheet with parchment paper.
  2. Remove dough from refrigerator. With palms of hands, roll into 1 1⁄2 inch balls. Arrange 2 inches apart on baking sheet. Using fork, press each ball halfway down.
  3. Bake until light brown and cookies have risen, about 8 minutes. Remove from oven. Using back of melon baller or spoon, make divot in center of each cookie. Return to oven and cook 5 more minutes, or until lightly golden at edges.
  4. Remove cookies from oven. If divots have risen, press gently again with melon baller or spoon. Cool on baking sheet for 5 minutes, then transfer to wire rack. Repeat with remaining dough.

Make Ganache

  1. Place chocolate in medium bowl. In heavy-bottomed saucepan, bring cream to a simmer, then remove from heat.
  2. Pour cream over chocolate and whisk until chocolate is melted and mixture is thick and glossy. Whisk in espresso powder.
  3. Refrigerate ganache, stirring occasionally, until it has the thickness of mayonnaise.

Assemble Cookies

  1. Dollop scant tablespoon of chocolate ganache into divot of each cookie. Sprinkle with chopped peanuts and a few flakes of salt.

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Photographer:
Stacey Brandford
Source:
House & Home November 2018
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