Prep 30 mins
Cook 20 mins
I made these for Christmas 2003 this past year. They were really rich and decadent!
- 4 cups flour
- 1⁄2 teaspoon baking powder
- 1⁄4 teaspoon salt
- 12 ounces unsalted butter, softened
- 1 3⁄4 cups confectioners' sugar
- 1 cup creamy peanut butter
- 1 1⁄2 teaspoons pure vanilla extract
- 6 ounces bittersweet chocolate, chopped
- 1⁄2 cup heavy cream
- Preheat oven to 325 degrees.
- In a large bowl, whisk together the flour, baking powder and salt.
- In another bowl, beat the butter until creamy (I use an electric handheld mixer) Add confectioners sugar and peanut butter, and beat until light and fluffy.
- Add the vanilla extract.
- Next beat in the dry ingredients at a low speed.
- Divide the dough into three portions, and shape into logs about 2-2 ½ inches in diameter.
- Wrap the three logs in plastic wrap and refrigerate until firm, at least 2-3 hours.
- Slice the logs into 1/3 disks, and arrange on cookie sheets lined with parchment paper.
- Place cookies about 1 apart.
- Bake each sheet in the oven for 20 minutes, or until just golden.
- If you prefer to do two sheets at a time, be sure to change the sheets from the top to bottom rack halfway through cooking.
- When cookies are removed from the oven, gently make a 1 ½ round indentation in the center of each one.
- (A shot glass works well for this) While the sheets of cookies cool, add chopped chocolate to a heatproof bowl.
- Next, slowly bring the heavy cream to a boil in a small saucepan, and pour over chopped chocolate.
- Let the chocolate melt a bit, and then whisk until smooth.
- After the ganache has cooled for a bit, spoon it into the cookie indentations (about a tsp).
- Cookies can be stored in an airtight container for a week.