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  • Catherine Irvin

Peanut Butter Thumbprints with Chocolate

Updated: Jan 3

Last week marked a pinnacle in my baking career at work. We had a holiday cookie exchange that naturally meant competition was involved. Everyone baked (or at least they were supposed to) and a whole two tables became full of sweet treats. My personal favorite recipe: "Get in your car, drive to Whole Foods, and get Christmas cookies from the bakery." Hilarious, but the rules were homemade only! And I abided by the rules...

Those sprinkles are just POPPIN'

So, I spent the night before our corporate cookie showdown prepping and creating these peanut butter thumbprints with chocolate ganache in the middle. They're a combination of salty and sweet, making for the perfect cookie. Sprinkles on top add a flare of festive to an otherwise boring cookie for the eye.


The competition commenced at work, tensions rose, and your girl received "Best All Around Cookie!" I view this blog as pure fun, but it's nice to receive affirmation here and there that my fans are enjoying recipes... so thank you, coworkers, for the pity vote. You all rock.


I'll leave you with this—take time over the holidays to enjoy family, friends, and an indulgent cookie. Chocolate especially makes the holidays a tad sweeter. As always, may the inspiration found here find light in your kitchen.


XO//CATH​


-THE RECIPE-


for the cookies...

3/4 cup butter, softened

3/4 cup peanut butter

2 cups flour

1 tsp baking powder

1 cup sugar

1 cup brown sugar

2 eggs

1 tsp vanilla extract

1 tsp salt

1 Tbsp water

sprinkles for topping


for the ganache...

1/2 cup heavy cream

1/2 cup bittersweet chocolate


The cookies

In a mixing bowl, cream butter, sugar, and vanilla extract. Add the water, eggs, and peanut butter. Mix again until it forms a paste-like texture.


In a separate bowl, combine all dry ingredients and stir. Gradually add the dry ingredients to the wet mix slowly.


Assemble your evenly scooped cookies on a baking sheet. Bake at 350ºF for 15 mins. Take out of oven to start cooling. With a half-teaspoon measuring spoon, press indents into the middle of each cookie. Transfer each cookie to a cooling rack and follow steps below to fill with ganache.


The ganache

OK, but first, what is it? Ganache is equal parts cream and chocolate. It creates a glossy, firm coating of chocolate for items like cakes and cookies when cooled.


While your cookies are baking, pour the half cup of bittersweet chips in a glass bowl. On the stovetop, put the 1/2 cup heavy cream in a small pot and bring to a simmer, stirring occasionally. Once the cream is simmering, pour over the chocolate chips and whisk as you pour the cream. Keep whisking until the two are evenly combined and it starts to cool down, about 3 minutes.


Let chocolate cool for another 10 minutes or so. When ready, take a teaspoon measuring spoon and fill the indented part of each cookie with chocolate ganache. Sprinkle each cookie with holiday-themed sprinkles. Let set in fridge for 30 mins and enjoy!

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