Listen, I love a good cookie. And peanut butter cookies? Even better. Throw some ganache on there (artistically of course)? The best. This recipe is taken from Land o’ Lakes, who insists that you should use LOL butter and eggs. I really don’t care.
Servings: 10-12 (What? I make big cookies, and one serving is, like, three cookies.)
Time: 20 minutes
1 cup of light brown sugar
1/2 cup of unsalted butter (aka 1 stick), room temperature
1/2 cup of smooth peanut butter
1 large egg
1 tsp of vanilla
1/2 cup of whole wheat pastry flour
1 cup of all-purpose flour
1/2 tsp of baking powder
1/2 tsp of baking soda
1/2 tsp of salt
6 oz of chocolate
2 TBSP of heavy cream
Preheat the oven to 350. Get some cookie sheets ready because the rest of this goes fast.
In a mixer, or a bowl and a hand mixer, cream the brown sugar, butter, and peanut butter until smooth and fluffy. This usually takes me about three to five minutes.
Add the egg and vanilla, and mix until smooth.
Dump all of the dry ingredients in at once, then run for cover when you turn on the mixer. Just kidding! I never do that! Hah!
Scoop cookies out onto a tray, about two tablespoons of dough at a time, roughly an inch apart, then use a fork to make the signature PB cookies mark. (I do this by dipping a fork into sugar, then pressing lightly onto the cookie. Repeat the sugar bath, then press the fork in again, this time perpendicular to the original marks. Voila.)
Bake for 10-12 minutes, or until golden brown.
In the meantime, make the chocolate ganache: zap the chocolate and the cream in the microwave for 30 seconds at a time, and stir until smooth. When cookies have cooled, use a spoon to drizzle the ganache over them.