Ganache Topped Chocolate Cookie Cups with Peanut Butter Filling

 

50

Ganache Topped Chocolate Cookie Cups with Peanut Butter Filling

Yields about 1 1/2 quarts

INGREDIENTS:

  • 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
 50a
DIRECTIONS:
  1. Preheat oven to 350 degrees.
  2. Grease a mini-muffin tin.
  3. In a small bowl combine flour, cocoa, salt, baking soda and baking powder. Set aside.
  4. In a stand mixer, blend together butter, sugar, and ¼ cup agave until well combined.
  5. Add the vinegar, egg, and vanilla and blend well.
  6. Mix in the flour. Set dough aside.
  7. In small bowl, stir together the ⅓ cup agave and peanut butter.
  8. Using a cookie scoop (if you have one) scoop about a 1½ tablespoons of cookie dough into each muffin well.
  9. 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.
  10. Spoon a heaping teaspoon of the peanut butter mixture into each indent.
  11. 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.
  12. Let cookies cool while you make the ganache.
  13. 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.
  14. Remove cookie cups from muffin tins and spoon a bit of ganache over each cookie.
  15. Devour!
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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s