Peanut Butter Chocolate Button Cookies
Delicious peanut butter cookies filled with chocolate (which is always a winning duo). This recipe has a little trick where I show you how to evenly press many cookies in one go. I have not seen anyone else using this trick- so remember where you saw it first 😊
First published:
Last modified:
Peanut Butter Chocolate Button Cookies:
Equipment: Special equipment is not needed.
Recipe: 54 Mini Cookies
Cookies Dough:
| Ingredient | Amount (g / units) |
| Softened Unsalted Butter (Room Temperature) | 140g |
| Smooth Peanut Butter (Natural) | 128g |
| Powdered Sugar | 60g |
| All Purpose Flour | 200g |
| Cornstarch | 30g |
| Salt | 1/2 tsp |
Chocolate Ganache Filling:
| Ingredient | Amount (g / units) |
| Dark Chocolate (55-60%) | 60g |
| Heavy Cream (38%) | 50g |
Preparation instructions:
For the cookie dough and baking:
- In a large mixing bowl, using a hand mixer on medium speed, beat the butter together with the peanut butter and salt, until light and creamy (about 2-3 minutes).
- Add the powdered sugar and keep beating until light and creamy (about 2 more minutes).
- Sift the flour and cornstarch over the peanut butter mixture and using a spatula, incorporate the dry ingredients into the batter using cutting motions, until the dough comes together. If your dough feels slightly softer or if it’s too warm, you can refrigerate it for 30 minutes so it is easier to work with.
- Preheat your oven to 175C (fan mode off), placing a baking rack at the middle section inside the oven. Also prepare baking sheet(s) lined with parchment paper.
- Take out 10g dough pieces and rolls them into little balls between your hands. Place the balls on the baking sheet, evenly spaced about 2 – 2.5cm apart from each other.
- Flatten the balls to 1cm thickness. You can use your hands or, a nicer, time saving technique is to place a large piece of parchment paper on top of the cookies, and place another baking sheet on top to press all the cookies at once until you get to the desired thickness (see video demonstration).
- Bake the cookies for 10 minutes until the edges look slightly browned. Cool completely before decorating the cookies.
For the ganache and decoration:
- In a medium bowl, microwave the chocolate together with the heavy cream and mix into a smooth ganache. Allow it to cool slightly at room temperature so it is flowing more thickly.
- Piping the ganache using a piping bag easier, but you can also use a teaspoon, to coat the top of the cookies.
- Before the ganache sets, you can garnish with crunchy chocolate pearls, cookie crumbs or chopped peanuts, if you’d like.
- Allow the ganache to set completely before storing it inside an airtight container.
