Soft Peanut Butter

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These soft peanut butter chocolate ganache cookies combine the perfect degree of chewiness with a pop of delicious chocolate. They're a bougie upgrade to the classic peanut butter thumbprint cookie.

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Start by blending softened butter, shortening, sugar, eggs and extracts using a hand mixer or a stand mixer. Stand mixers make everything easier.

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Add the peanut butter & mix. After it's mixed in well, add in the sour cream & combine. Sour cream is important because it plays a huge role in keeping the cookies soft.

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Mix flour and the remaining dry ingredients in a separate bowl. Gradually spoon the flour mixture into the batter.

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Continue adding the flour and blend well. The dough will be softer than normal cookie dough, like extra thick cake batter).

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Refrigerate The dough is too soft to scoop & hold its form when you finish mixing it. The dough needs to be cold to prevent the butter from pooling & the cookie flattening out as it bakes.

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I followed Ina Garten's ganache recipe ratio and I used semisweet Ghirardelli baking chocolate. I also used espresso powder instead of instant coffee.

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Double boil semi sweet chocolate chips to melt them, from there add heavy cream, & espresso powder & mix until smooth.

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Spoon the ganache on the center of a cooled, soft peanut butter cookie and swirl it back and forth to coat the cookie. Place the cookie back on the cooling rack.

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Garnish the glazed cookies with a quarter of a caramel filled, milk chocolate Ghirardelli square and ENJOY!

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TURTLE BROWNIES

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Soft Peanut Butter

Chocolate Ganache Cookies

These soft peanut butter chocolate ganache cookies combine the perfect degree of chewiness with a pop of delicious chocolate. They're a bougie upgrade to the classic peanut butter thumbprint cookie.

These soft peanut butter chocolate ganache cookies combine the perfect degree of chewiness with a pop of delicious chocolate. They're a bougie upgrade to the classic peanut butter thumbprint cookie.

Start by blending softened butter, shortening, sugar, eggs and extracts using a hand mixer or a stand mixer. Stand mixers make everything easier.

Start by blending softened butter, shortening, sugar, eggs and extracts using a hand mixer or a stand mixer. Stand mixers make everything easier.

Add the peanut butter & mix. After it's mixed in well, add in the sour cream & combine. Sour cream is important because it plays a huge role in keeping the cookies soft.

Add the peanut butter & mix. After it's mixed in well, add in the sour cream & combine. Sour cream is important because it plays a huge role in keeping the cookies soft.

Mix flour and the remaining dry ingredients in a separate bowl. Gradually spoon the flour mixture into the batter.

Mix flour and the remaining dry ingredients in a separate bowl. Gradually spoon the flour mixture into the batter.

Continue adding the flour and blend well. The dough will be softer than normal cookie dough, like extra thick cake batter).

Continue adding the flour and blend well. The dough will be softer than normal cookie dough, like extra thick cake batter).

Refrigerate The dough is too soft to scoop & hold its form when you finish mixing it. The dough needs to be cold to prevent the butter from pooling & the cookie flattening out as it bakes.

Refrigerate The dough is too soft to scoop & hold its form when you finish mixing it. The dough needs to be cold to prevent the butter from pooling & the cookie flattening out as it bakes.

I followed Ina Garten's ganache recipe ratio and I used semisweet Ghirardelli baking chocolate. I also used espresso powder instead of instant coffee.

I followed Ina Garten's ganache recipe ratio and I used semisweet Ghirardelli baking chocolate. I also used espresso powder instead of instant coffee.

Double boil semi sweet chocolate chips to melt them, from there add heavy cream, & espresso powder & mix until smooth.

Double boil semi sweet chocolate chips to melt them, from there add heavy cream, & espresso powder & mix until smooth.

Spoon the ganache on the center of a cooled, soft peanut butter cookie and swirl it back and forth to coat the cookie. Place the cookie back on the cooling rack.

Spoon the ganache on the center of a cooled, soft peanut butter cookie and swirl it back and forth to coat the cookie. Place the cookie back on the cooling rack.

Garnish the glazed cookies with a quarter of a caramel filled, milk chocolate Ghirardelli square and ENJOY!

Garnish the glazed cookies with a quarter of a caramel filled, milk chocolate Ghirardelli square and ENJOY!

TURTLE BROWNIES

SALTED CARAMEL

Visit Our Site! ♡

www.bingeworthybites.com

Soft Peanut Butter

Chocolate Ganache Cookies

These soft peanut butter chocolate ganache cookies combine the perfect degree of chewiness with a pop of delicious chocolate. They're a bougie upgrade to the classic peanut butter thumbprint cookie.

These soft peanut butter chocolate ganache cookies combine the perfect degree of chewiness with a pop of delicious chocolate. They're a bougie upgrade to the classic peanut butter thumbprint cookie.

Start by blending softened butter, shortening, sugar, eggs and extracts using a hand mixer or a stand mixer. Stand mixers make everything easier.

Start by blending softened butter, shortening, sugar, eggs and extracts using a hand mixer or a stand mixer. Stand mixers make everything easier.

Add the peanut butter & mix. After it's mixed in well, add in the sour cream & combine. Sour cream is important because it plays a huge role in keeping the cookies soft.

Add the peanut butter & mix. After it's mixed in well, add in the sour cream & combine. Sour cream is important because it plays a huge role in keeping the cookies soft.

Mix flour and the remaining dry ingredients in a separate bowl. Gradually spoon the flour mixture into the batter.

Mix flour and the remaining dry ingredients in a separate bowl. Gradually spoon the flour mixture into the batter.

Continue adding the flour and blend well. The dough will be softer than normal cookie dough, like extra thick cake batter).

Continue adding the flour and blend well. The dough will be softer than normal cookie dough, like extra thick cake batter).

*Refrigerate * The dough is too soft to scoop & hold its form when you finish mixing it. The dough needs to be cold to prevent the butter from pooling & the cookie flattening out as it bakes.

*Refrigerate * The dough is too soft to scoop & hold its form when you finish mixing it. The dough needs to be cold to prevent the butter from pooling & the cookie flattening out as it bakes.

I followed Ina Garten's ganache recipe ratio and I used semisweet Ghirardelli baking chocolate. I also used espresso powder instead of instant coffee.

I followed Ina Garten's ganache recipe ratio and I used semisweet Ghirardelli baking chocolate. I also used espresso powder instead of instant coffee.

Double boil semi sweet chocolate chips to melt them, from there add heavy cream, & espresso powder & mix until smooth.

Double boil semi sweet chocolate chips to melt them, from there add heavy cream, & espresso powder & mix until smooth.

Spoon the ganache on the center of a cooled, soft peanut butter cookie and swirl it back and forth to coat the cookie. Place the cookie back on the cooling rack.

Spoon the ganache on the center of a cooled, soft peanut butter cookie and swirl it back and forth to coat the cookie. Place the cookie back on the cooling rack.

Garnish the glazed cookies with a quarter of a caramel filled, milk chocolate Ghirardelli square and ENJOY!

Garnish the glazed cookies with a quarter of a caramel filled, milk chocolate Ghirardelli square and ENJOY!

TURTLE BROWNIES

SALTED CARAMEL

Visit Our Site! ♡

www.bingeworthybites.com

Refrigerate The dough is too soft to scoop & hold its form when you finish mixing it. The dough needs to be cold to prevent the butter from pooling & the cookie flattening out as it bakes.

Refrigerate The dough is too soft to scoop & hold its form when you finish mixing it. The dough needs to be cold to prevent the butter from pooling & the cookie flattening out as it bakes.