Chewy Peanut Butter Cookies stuffed with chopped Snickers topped with a Dark Chocolate Peanut Butter Ganache....need I say more? If you love the combination of Peanut Butter and Chocolate (and who doesn't?), this is definitely the cookie for you!
So, I must confess that leftover Snickers bars from Halloween were the inspiration for these cookies. I'm not sure how I wound up with leftover chocolate? The words "leftover" and "chocolate" rarely go together in my house...kinda like "extra" and "money". Nope, rarely happens...
The cookies turned out great. At first, I thought I would try them warm & gooey right out of the oven, but they actually taste better after they have cooled. This allows the Snickers bar to "set" again and creates a better separation of flavor between the Snickers Bar and the actual cookie.
I should note that I use the term "Ganache" very loosely in this recipe because I basically just took some Skippy Dark Chocolate & Peanut Butter Spread, put it in the microwave for a few seconds and spread it on top of the cookies before eating. Easy, peasy! The spread definitely made these otherwise "plain" looking cookies look and taste extra special.
I hope you'll give this recipe a try and enjoy them as much as we did!
Makes approx. 30 cookies
1/2 cup unsalted butter, softened
1/2 cup peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg, room temperature
1 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
10 small Snickers Bars, each cut into 3 equal pieces
Skippy Natural Peanut Butter w/Dark Chocolate Spread
In a medium size bowl, whisk together the flour, baking powder and baking soda. Set aside.
In the bowl of your stand mixer fitted with a paddle attachment (or use your electric hand mixer) cream together the butter and both sugars at medium speed until light and fluffy (approx. 2 minutes).
Add the egg and vanilla extract and mix at medium speed until combined. Then mix in the peanut butter until combined.
Add the dry ingredients and pulse a few times on low speed so the flour doesn't fly everywhere, then mix at medium speed until combined.
Refrigerate the dough for 1 hour.
Form the dough into 30 equal size balls. Using your thumb, press an opening in the center of each ball and place a piece of the Snicker bar into the opening. Roll the ball to cover evenly. Refrigerate for 15 minutes.
When ready to bake, preheat oven to 350f. Place balls of dough on parchment or Silpat lined baking sheets and bake for approx. 10 minutes or until lightly browned. Do not overbake.
Remove from oven and allow the cookies to cool for 1-2 minutes before removing to a wire cooling rack to cool completely.
Before serving, place some of the Dark Chocolate Peanut Butter Spread in a bowl and microwave for a few seconds to soften. Spread on top of the cookies & enjoy!
** Tips -
These cookies taste best when they have cooled and the Snickers bars have been allowed to set on the inside.
Only spread the topping on the cookies you will be eating/serving at that time. Store the remaining cookies tightly covered at room temperature for up to 2 days. Add topping just before serving.