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Buckeye Cookies w/ Ganache

Writer: goldenstateservicesj
goldenstateservicesj
Nov 5, 2020
2 min read
Buckeye Cookies with Ganache – You will note in the photo that I actually followed the recipe on the first Cookies I made. (Imagine that). Note the back two photos. I placed the ball of Peanut Butter in the center of the Cookie as the recipe calls for. On the front Cookie I flattened the Peanut Butter into a disk thereby making the Peanut Butter more uniform across the Cookie. I much preferred this method because you don’t get a big bite of Peanut Butter only in the center of the cookie.

These cookies are all over the internet right now.  They are simple to make, as the base cookie begins with a brownie mix.  They are fudgy, peanut-buttery and I’ve added a Ganache topping.  Below is my version. 

     Wait!  What?  I adjusted the recipe?  Ha ha, big surprise.

Ingredients  YIELDS 26 cookies

  • 1 box fudge brownie mix (19.5 ounce or family size)

  • 1 tbsp cocoa powder (optional)

  • ½ tsp Vanilla extract (optional)

  • 1/4 cup butter melted

  • 4 ounces cream cheese softened

  • 1 large egg

  • 1 cup powdered sugar

  • 1 cup creamy peanut butter

  • 6 ounces semi-sweet chocolate chips

  • ½ cup + heavy cream or whipping cream

Instructions

Heat oven to 350 degrees. In a medium bowl, beat the brownie mix, butter, cream cheese, and egg. The dough will be a little sticky. Scoop the dough onto an ungreased cookie sheet, making about 26 cookies. Smooth the edges of each to form a round cookie.

In a separate bowl, mix the powdered sugar and the peanut butter until it is completely combined. (You can use a spoon or a fork).  Form the mixture into about 1 inch balls. Make sure you have one ball for each cookie. Set aside.

Using a 1 ½” cookie scoop, bake for the cookie dough 13 minutes.

As soon as the cookies come out of the oven, press a peanut butter ball lightly into the center of each cookie. The peanut butter mixture will soften slightly, but that is OK. Let the cookies cool for 5 minutes, then transfer them to a wire rack to cool completely.

2 Ingredient Chocolate Ganache:  Melt 6 or 7 ounces of semi-sweet chocolate in a microwavable bowl for 25 seconds. Stir the chocolate and melt for additional 15 seconds or until the chocolate is completely melted. Add ½ cup of heavy cream or whipping cream and stir until smooth.  You will probably need a little more cream.  When the Ganache falls off the spoon in a glob, that’s the consistency you want.  Spoon the melted chocolate on top of each peanut butter ball and spread out with the back of a spoon.  Let the chocolate set.

Store in an airtight container.

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By Tika for CHEW WANNA EAT? © 2020

 
 
 

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