PB Raspberry Ganache Cookie Sando's
Not to be too cheugy* about it, but Baking is my Love Language. From early on I would make chocolate chip cookies for my friends, family and acquaintances. I guess I twigged on pretty quickly that when you give people yummy food there’s a good chance they’ll like you. I even harbored a pre-teen fantasy of selling my cookies to local stores under the pseudonym Chelsea’s Chunky Choco-Chippers. I was a sucker for alliteration even back then.
Nothing says I lurve you like peanut butter cookies, they’re delicious and easily come together. This recipe is gluten-free, the cookies are chewy, and crammed full of delightful peanut butter flavor and texture. The raspberry ganache brings the cookies together literally and figuratively. And how about that crosshatching action?
* cheugy: outdated in a specifically Milennial way.
INGREDIENTS:
2 cups creamy peanut butter
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
2 tsp. baking powder
1 brimming tablespoon vanilla extract
1/4-1/2 teaspoon coarse salt
Cornstarch for cross-hatching
METHOD:
combine all ingredients in a large bowl, the batter will be sticky and soft. Refrigerate until firm (approximately 1 hour). Preheat oven to 350F
When firm, scoop up batter with a large kitchen spoon, roll with your hands into a ball.
Place on baking tray covered in parchment paper. With a fork dipped in cornstarch, flatten surface of the dough with fork, then imprint dough with cross-hatch marks.
Space out dough balls at least 3” apart (they spread as they bake), and continue rolling and cross-hatching until all batter is utilized. You may want to put batter bowl in fridge between batches, so that it does not soften too much.
5. Bake for 12-16 minutes depending on how soft and chewy you prefer them (12 minutes being on the soft and chewy end of the scale, 16 minutes being the hard crunch stage). Rotating tray in the middle of the bake time.
Raspberry Jam Ganache:
1 cup white chocolate chips
3 tbsp. heavy cream
1 heaping tbsp. raspberry jam
place white chocolate chips in microwave safe bowl, pour heavy cream over chips and mix a little.
Nuke for approximately 45 seconds, remove and mix with a spatula or wooden spoon until the chocolate melts and becomes thick and smooth. Add spoonful of jam, swirl prettily (or stir rigorously).
