Chocolate Peanut Butter Cookies

These cookies look fancy, but they're incredibly easy to whip up. Great for any occasion, and they freeze extremely well.

Enjoy!

Chocolate Peanut Butter Cookies

Yields 20 cookies.

Ganache:

1/2 cup (or 125 ml) of creamy peanut butter, preferably smooth

1/2 cup (or 125 ml) of semi-sweet chocolate chips

Cookies:

1/2 cup (or 125 ml) of creamy peanut butter (smooth or chunky is fine)

1/2 cup (or 125 ml) of room temperature butter or vegan margarine

2/3 cup (or 160 ml) of packed golden brown sugar

1/4 cup (or 60 ml) of granulated sugar, I use organic cane

1 egg

1 tbsp (or 15 ml) of milk or milk alternative

1 tsp (or 5 ml) of vanilla extract

1/2 tsp (or 2.5 ml) of salt

1 tsp (or 5 ml) of baking soda

1 1/2 cups (or 375 ml) of unbleached all-purpose flour

1 tbsp (or 15 ml) of cornstarch

Additional sugar for rolling

1) Line a plate with parchment paper, and set aside. In the top of a double boiler (or in a microwave-safe bowl in 20 second bursts, stirring in betwen), melt the peanut butter and chocolate chips together. Pour onto the parchment-lined plate, then place in the fridge to cool, about 15 minutes. Slice into 1"/2.5 cm squares and store in the fridge until ready to use.

2) In a large mixing bowl, cream the peanut butter, butter, brown sugar and granulated sugar until light and fluffy, about 3 minutes. Fold in the egg, followed by the milk and vanilla, then stir in the salt, baking soda, flour and cornstarch. Mix well. To form cookies, take about 1/2 tbsp of dough, roll into a ball, then flatten. Place one square of the chocolate-peanut butter ganache, then top with another flattened round of cookie dough. Seal the seams, then roll lightly into a ball. Roll in the additional granulated sugar, flatten slightly, and then place on a parchment-lined plate or tray. Repeat with the remaining dough, then chill for at least an hour before baking.

3) Preheat the oven to 350°F/175°C. Line a baking tray with parchment, then place the cookies on the tray, about 2"/5 cm apart. Bake in the middle of the oven for about 15-20 minutes, or until just lightly golden brown and just set (for softer cookies, it's best to "underbake" them a little. I start watching them closely after 14 minutes, and judge from there). Allow to cool on the tray for 1 minute, then transfer to a cooling rack, and allow to cool completely. Store in an airtight container on the counter for up to one week, or in the freezer for up to one year.