Ganache Topped Chocolate Cookie Cups with Peanut Butter Filling
Yields about 1 1/2 quarts
- ¾ (1½ sticks) butter, softened
- 1 cup raw sugar
- ¼ cup agave
- 1 tablespoon vinegar
- 1 egg (or flax egg*)
- 1 tablespoon vanilla
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ cup dark cocoa
- 2¼ cups white whole wheat flour
- ⅔ cup peanut butter
- ⅓ cup agave
- ½ chocolate chips
- ¼ cup cream
- Preheat oven to 350 degrees.
- Grease a mini-muffin tin.
- In a small bowl combine flour, cocoa, salt, baking soda and baking powder. Set aside.
- In a stand mixer, blend together butter, sugar, and ¼ cup agave until well combined.
- Add the vinegar, egg, and vanilla and blend well.
- Mix in the flour. Set dough aside.
- In small bowl, stir together the ⅓ cup agave and peanut butter.
- Using a cookie scoop (if you have one) scoop about a 1½ tablespoons of cookie dough into each muffin well.
- Make an indentation in the middle of each dough ball. I used the thick handle of my off-set spatula and it worked like a charm! You could use your thumb if need be.
- Spoon a heaping teaspoon of the peanut butter mixture into each indent.
- Bake for 7-8 minutes. Don’t overbake! They should look a bit “wet” when you pull them out of the oven. They’ll set up beautifully.
- Let cookies cool while you make the ganache.
- For ganache: Place chocolate chips in a bowl. Pour steaming hot cream over chips and let sit 2 minutes. Stir vigorously until smooth. Ta-da! Ganache.
- Remove cookie cups from muffin tins and spoon a bit of ganache over each cookie.
Notes : Low-down on flax eggs: Out of eggs? Can’t have eggs? Here you go! Place 1 tablespoon of ground flaxseed in a small bowl. Pour in 3 tablespoons of boiling water. Stir. Let sit 5 minutes. You are now the proud owner of a “flax egg”. These cookie cups store well, store them single-layered in an air-tight container.
source : makeandtakes