When I’m melting chocolate for some reason or another (there could be many reasons ;-)), I often grab a spoon and a jar of peanut butter. With the spoon partially filled with the melted chocolate, I dip it into he peanut butter jar, to add to my bite.
Today I really wanted to make a cookie that is just that.
Chocolate and peanut butter.
I added a couple of other ingredients, but this tiny cookie, with its many layers and textures of both flavors, emulates the straight-up chocolate and peanut butter I love on my spoon.
You could stop here — a beautiful smooth, plain peanut butter cookie (with only 3 ingredients).
Chocolate & Peanut Butter Cookies
- 2 cups plus 1/4 cup creamy salted peanut butter, divided
- 1 cup granulated sugar
- 2 egg whites
- 5-1/2 dozen chocolate Kisses 12-ounce bag
- 2-1/4 cups finely chopped semisweet chocolate, divided
- 1/2 cup plus 2 tablespoons heavy cream
- 2 tablespoons finely chopped roasted peanuts
- Preheat the oven to 350 degrees F and cover a baking sheet with parchment paper.
- In a medium-sized mixing bowl, use an extra large fork to blend the egg whites with the sugar. Then add 2 cups of the peanut butter and mix until it's a smooth batter.
- Use a 1-inch cookie scoop, or your hands to form 1-inch balls of dough and place them on the parchment-covered baking sheet. They won't spread, so they can be quite close together.
- Bake for approximately 10 to 12 minutes. (While the cookies are in the oven you should unwrap the chocolate Kisses.)
- As soon as you remove the cookies from the oven, place one chocolate Kiss on top of each one, pressing gently.
- Let them sit until the Kisses become soft, about about 10 minutes.
- Then use a spreading knife to gently press down each melting chocolate Kiss. Set the cookies aside to firm up. To do so quickly, once the baking sheet is relatively cool, place it in the refrigerator for about 5 minutes.
- Melt 2 cups of the finely chopped chocolate. (Melt the chocolate in a double boiler or a microwave, in 20 second increments.)
- Line another baking sheet with parchment paper.
- Once the chocolate Kisses have hardened, dip each cookie, one at a time, half way into the melted chocolate, placing them on the new parchment-lined baking sheet as you go. Set aside to let this layer of chocolate firm up.
- While you're waiting for the chocolate to cool and harden, add the remaining 1/4 cup of finely chopped chocolate and the remaining 1/4 cup of peanut butter to a small bowl.
- Then, in a small saucepan, scald the cream. Tiny bubbles will appear along the edges of the pan and it should be very hot, but not boiling.
- Pour the hot cream over the chocolate and peanut butter and let it sit for a few minutes. Then mix until all of the ingredients come together and are smooth. Set aside to cool to room temperature.(This is chocolate-peanut butter Ganache.)
- Spoon the Ganache into a zip-lock bag and cut a tiny portion off of one of the bottom corners. Very gently drizzle the Ganache over all of the cookies.
- Sprinkle with the chopped peanuts and once again, let the cookies sit until they firm up.