(Featured Recipe: Jumbo Peanut Butter Cookies with Dark Ganache)
I’m all about combining certain flavors in order to produce amazing desserts that are tested several times until the taste is spot on! When I create in my kitchen, I often make foods that have spicy, nutty, tangy, sweet and bold flavors. I enjoy using a variety of spices and incorporating them into many of the foods I prepare. I look forward to sharing some sweet and spicy recipes for chocolate confections with you in the future. The recipe that I include for this month is for a sweet and nutty (with a salty twang) confection- Jumbo Peanut Butter Cookies with Dark Ganache.
Appealing to the Taste Buds
When it comes to satisfying my sweet tooth, a flavor that overwhelmingly appeals to my taste buds is the combination of chocolate and peanut butter. It satisfies my desire for sweet and nutty as well as for sweet, nutty and bitter, if I’m using chocolate with a higher percentage of cocoa (cacao).
Jumbo-Sized Cookie, Jumbo-Sized Flavor
When you think of a very popular and widely consumed chocolate and peanut butter confection, you probably think of a chocolate peanut butter cup. I’m certain these are a favorite for many people. But another great way to join these two flavors together is in the form of a jumbo-sized cookie. Yep, you read it correctly- a “Jumbo” cookie (or “Monster” cookie). My mouth begins to water each time I top a baking sheet of these peanut butter cookies with dark chocolate ganache- and even with milk and dark chocolate. Oh My Goodness, just to bite into these jumbo cookies will gratify and wow those taste buds to the point you’ll just want to sit back, relax, put your feet up, and enjoy the entire chocolate peanut butter experience uninterrupted.
Cookies in the Jar
So if you’re a big fan of chocolate and peanut butter, like myself, then you’ll want to store some of these cookies in the cookie jar to enjoy later. Actually, they’re probably not going to fit in your regular-size cookie jar…you’ll need a bigger one. But no worries! You can make them into mini jumbo cookies (smaller in size but still packed with jumbo flavor). I recommend using the Mini Jumbo Peanut Butter Cookies with Chocolate Center (see recipe below) for the cookie jar. They can be stored in the jar for up to a week. The cookies with ganache can be stored at room temperature for up to 3 days or in the refrigerator for up to a week.
If you’d like to turn your mason or cookie jar filled with cookies into a gift- then you can use decorative ribbon, twine, or labels to decorate your jar. For some ideas and inspiration on how to wrap cookie gifts, you can view 50 Ways to Package Cookies by Stepanie Lynn.
I’d like to read about some of your favorite ways to combine chocolate and peanut butter and also about some of the chocolate peanut butter candies and desserts you’ve enjoyed recently. Please share with us in the comments below.
The variations of this recipe include Gluten Free Jumbo Peanut Butter Cookies with Dark Ganache, Grain Free (Coconut Flour) Jumbo Peanut Butter Cookies with Dark Ganache, Jumbo Peanut Butter Cookies with Dark Ganache (Lighter Version), Jumbo Peanut Butter Cookies with Chocolate Center, Mini Jumbo Peanut Butter Cookies with Chocolate Center (or Dark Ganache), and Heart-Shaped Jumbo Peanut Butter Cookies with Chocolate Center (or Dark Ganache).
|JUMBO PEANUT BUTTER COOKIES WITH DARK GANACHE
Recipe By Shirell Dalton, The Simple Chocolatier
Active Time: 15 minutes Cook Time: 7 minutes
Yields 8 jumbo-sized cookies
1/4 cup (1/2 stick) unsalted butter, softened
1/4 cup coconut oil
1 cup light brown sugar, firmly packed – see note below
3/4 cup natural peanut butter – see note below
1 large egg
3/4 teaspoons pure vanilla
1 cup plus 2 tablespoons unbleached flour – see note below
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup pure cane sugar (to roll cookies in) – see note below
Dark Chocolate Ganache:
1/2 cup bittersweet chocolate chips (containing cocoa butter)
1/2 cup semi-sweet chocolate chips (containing cocoa butter)
1/2 cup heavy whipping cream
2 tablespoons unsalted butter
1 teaspoon raw honey (or light corn syrup)
Preheat oven to 350 degrees. Combine butter, oil, brown sugar and peanut butter. Add egg and mix well. Whisk together the flour, baking soda and salt. Add to mixture. Stir until combined. Use a 1/3 measurement cup to measure out individual cookie portions then roll each portion into a ball. Pour the pure cane sugar onto a saucer plate or use a small bowl, then roll each ball into the sugar. Arrange on parchment-lined baking sheets. Only place on a few cookies at a time. Place about 3-1/2 inches apart. Use the base of your front palm to press the cookies down to about 1/2” high. Bake for approximately 7-8 minutes or until slightly under baked. Do not over bake. Remove from oven. Use a round cookie cutter or the rim of a glass to press (press gently- do not press all the way through) a circular shape into the center of the cookies before the cookies cool. Once the cookies have cooled, use a small spatula and spread Dark Chocolate Ganache into the center circular pattern of the cookie. Place the cookies in the refrigerator until the chocolate sets.
To make the Dark Chocolate Ganache– Pour the bittersweet and semi-sweet chocolate chips into a medium–size heatproof bowl. Place bowl aside. In a small saucepan, combine the heavy cream, butter and honey. Bring to a light boil over medium heat. Remove the cream mixture from the heat, and pour over the chocolate chips. Gently swirl the bowl to cover the chocolate completely with the cream. Slowly whisk until the chocolate chips melt. Tightly wrap and freeze any unused portion for up to 3 months.
Note: I’m a big believer in using quality (and affordably priced) ingredients in order to make quality desserts and other foods. My product recommendations are SimplyNature Organic Light Brown Sugar (Aldi store product), Aldi’s Peanut Delight Natural Creamy Peanut Butter, King Arthur Unbleached All-Purpose Flour (this flour is also unbromated), and Zulka Morena Pure Cane Sugar (unrefined).
Gluten Free Jumbo Peanut Butter Cookies with Dark Ganache – Replace the all-purpose flour with 1 cup plus 2 tablespoons of gluten-free flour. I recommend Arrowhead Mills Organic Gluten Free All Purpose Flour or Arrowhead Mills Organic Gluten Free Heritage Blend All Purpose Flour.
Grain Free (Coconut Flour) Jumbo Peanut Butter Cookies with Dark Ganache – For this recipe, use 1/4 cup unsalted butter and 2 tablespoons coconut oil, 3/4 cups plus 2 tablespoons brown sugar, 3/4 cups peanut butter, 2 large eggs, 3/4 cups coconut flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 3/4 teaspoons pure vanilla. OPTIONAL- Add 2 tablespoons cocoa or cacao. Bake for approximately 6 minutes.
Jumbo Peanut Butter Cookies with Dark Ganache (Lighter Version)– For this recipe, use 1/4 cup unsalted butter and 2 tablespoons coconut oil, 3/4 cups brown sugar, 3/4 cups peanut butter, 1 large egg, 1 cup unbleached all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, and 3/4 teaspoons pure vanilla. OPTIONAL- Add 2 tablespoons cocoa or cacao.
Jumbo Peanut Butter Cookies with Chocolate Center –Replace the dark chocolate ganache with dark, milk or white chocolate. For a milk or white chocolate center- use 1 cup of milk or white chocolate chips and 1/2 tablespoon of coconut oil. For a dark chocolate center- use 1 cup of bittersweet or semi-sweet chocolate chips (or half bittersweet and half semi-sweet) and 1 tablespoon of coconut oil. Place in the microwave for 30 seconds then remove and stir; repeat this process at shorter intervals, stirring every 15 seconds until the chocolate is smooth. Spread the chocolate onto the center of each cookie.
Mini Jumbo Peanut Butter Cookies with Chocolate Center (or Dark Ganache) – Instead of using a 1/3 cup measurement, use 2 tablespoons of the cookie mixture for the individual cookie portions. Once the cookies are removed from the oven, use a very small circular cookie cutter or the lid of a spice container to form a small circular pattern in the center of the cookies (do not press completely through the cookies). After the cookies have cooled, spread ganache or melted chocolate (see Jumbo Peanut Butter Cookies with Chocolate Center recipe) onto the circular area of each cookie.
Heart-Shaped Jumbo Peanut Butter Cookies with Chocolate Center (or Dark Ganache) – Roll or press the cookie mixture between two sheets of parchment paper to about 1/2 inch in thickness. Use a large heart-shaped cookie cutter to cut out the cookies. Gently press each heart-shaped cookie into sugar then place onto parchment-lined baking sheets. Place about 3-1/2 inches apart. Use a smaller heart-shaped cutter to form the center part of the cookies once the cookies are removed from the oven. After the cookies have cooled, spread ganache or melted chocolate (see Jumbo Peanut Butter Cookies with Chocolate Center recipe) onto the center heart-shaped pattern of each cookie.
Recipes developed by Shirell Dalton – The Simple Chocolatier Copyright ©2015 Shirell Dalton, All Rights Reserved
Yes! More RECIPES :)