Happy Friday everyone 😀 It’s a peanut butter fest today!
I did originally want to post this recipe yesterday, however I completely forgot I was off to Rock Choir I’ve been going for 3 weeks now and love it! Rock Choir have groups all around the UK and we learn the same popular songs each term. Currently we’re learning Olly Murs ‘Dance With Me Tonight’ and Adele’s ‘Someone Like You’ We have funky dance moves as well to go with some songs…the dancing and singing on their own is fine…however putting them together is another matter!
Today’s peanut butter laden recipe originates from my Soft Baked Peanut Butter Chocolate Cookies. I’m slightly embarrassed again by my photography in that post, hopefully I’m improving! The cookie dough is baked into cookie cups much like my Caramel Cookie Cups. I love baking cookies this way, as you don’t have to chill the dough and it keeps them really thick and puffy.
Of course I always need to add something new to a recipe…and what better than white chocolate peanut butter ganache? This is really simple and oh so delicious, melt equal quantities of white chocolate and peanut butter together to get a soft spreadable icing that goes perfectly with the fudgy cookies. I challenge you not to lick the bowl 😉
- 115g (1 stick) soft butter
- 255g (1 and 1/2 cups) smooth peanut butter
- 55g (1/4 cup) caster sugar
- 150g (3/4 cup) light brown sugar
- 1 large egg
- 1/2 tsp bicarbonate of soda
- 1/2 tsp baking powder
- 1 1/4 tsp vanilla extract
- 185g (1 and 3/4 cups + 1 tbsp) plain flour
- 80g (1/2 cup) peanut butter chips
- 80g (1/2 cup) milk chocolate chips
- 50g white chocolate
- 50g smooth peanut butter
- Cream together the softened butter and both lots of sugar until pale and fluffy. Beat in the peanut butter, followed by the vanilla and egg.
- Fold in the flour, bicarbonate of soda and baking powder, followed by the peanut butter chips and chocolate chips.
- Preheat the oven to Gas 4/180C. Line 2 cupcake tins with paper cases. Press some cookie dough into each case (about 2/3 full). Bake for around 10 minutes. The cookie cups will appear quite underdone, but they are meant to look like that!
- Remove cookie cups to a cooling rack after 2 minutes in the tray. To make the peanut butter ganache, melt white chocolate and peanut butter together in the microwave. When cookie cups are cool, use the ganache to ice them.
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