Peanut Butter Shortbreads with Chocolate Ganache
Description: Dive into the delightful world of cookies with this Peanut Butter Shortbreads with Chocolate Ganache recipe from lovewithrecipes.com. These shortbreads are perfectly buttery and peanutty, adorned with a rich chocolate ganache that makes them irresistibly delicious. Whether you’re baking for the holidays or simply indulging in a sweet treat, these cookies are sure to be a hit.
Category: Dessert
Keywords: Cookie & Brownie, Christmas, < 60 Mins
Yield: 36 cookies
Ingredients:
- Flour: 4 cups
- Baking Powder: ½ teaspoon
- Salt: ¼ teaspoon
- Unsalted Butter: 12 tablespoons (1 ½ sticks), softened
- Confectioners’ Sugar: 1 ¾ cups
- Creamy Peanut Butter: 1 cup
- Pure Vanilla Extract: 1 teaspoon
- Bittersweet Chocolate: 6 ounces, chopped
- Heavy Cream: ½ cup
Instructions:
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Preheat the Oven: Set your oven to 325°F (163°C) to prepare for baking. Ensure the racks are in the middle of the oven for even baking.
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Prepare the Dry Ingredients: In a large mixing bowl, whisk together 4 cups of flour, ½ teaspoon of baking powder, and ¼ teaspoon of salt. This mixture will give your cookies structure and a light, crumbly texture.
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Cream the Butter and Sugars: In another bowl, beat 12 tablespoons of softened unsalted butter with an electric mixer until it becomes creamy. Add 1 ¾ cups of confectioners’ sugar and 1 cup of creamy peanut butter. Continue beating until the mixture is light and fluffy, which will help create the melt-in-your-mouth texture of the shortbreads.
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Incorporate the Vanilla: Mix 1 teaspoon of pure vanilla extract into the creamed butter mixture. The vanilla adds a lovely depth of flavor that complements the peanut butter perfectly.
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Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, beating on low speed to prevent flour from spilling out. This ensures that all components are well incorporated without overworking the dough.
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Shape and Chill the Dough: Divide the dough into three equal portions. Shape each portion into logs that are approximately 2 to 2 ½ inches in diameter. Wrap the logs in plastic wrap and refrigerate until firm, which should take at least 2 to 3 hours. This chilling step is crucial for easy slicing and to prevent the cookies from spreading too much during baking.
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Slice the Dough: Once the dough is firm, remove it from the refrigerator. Slice each log into ⅓-inch thick disks. Arrange these disks on cookie sheets lined with parchment paper, spacing them about 1 inch apart to allow for slight spreading.
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Bake the Cookies: Bake in the preheated oven for about 20 minutes, or until the edges are just golden. If you’re using two sheets, switch their positions halfway through baking to ensure even cooking.
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Form Indentations: As soon as you remove the cookies from the oven, gently press the center of each cookie with the back of a spoon or a small shot glass to create a 1 ½-inch round indentation. This space will be filled with the chocolate ganache later.
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Make the Ganache: While the cookies are cooling, prepare the ganache. Place 6 ounces of chopped bittersweet chocolate in a heatproof bowl. In a small saucepan, heat ½ cup of heavy cream until it begins to boil. Pour the hot cream over the chocolate and let it sit for a minute to soften. Then, whisk the mixture until smooth and glossy.
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Fill the Cookies: After the ganache has cooled slightly but is still pourable, spoon about 1 teaspoon of ganache into each cookie’s indentation. This will fill the center beautifully and add a luscious chocolatey touch.
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Store the Cookies: Allow the ganache to set completely before storing. Keep the cookies in an airtight container at room temperature, where they will stay fresh for up to a week.
Enjoy these delectable Peanut Butter Shortbreads with Chocolate Ganache as a delightful treat any time of the year. They make a fantastic addition to holiday cookie trays or a sweet gift for friends and family. 🍪🍫
Nutritional Information (per cookie):
- Calories: 195.1
- Fat: 12.6 grams
- Saturated Fat: 6.4 grams
- Cholesterol: 24.9 mg
- Sodium: 56.7 mg
- Carbohydrates: 17.9 grams
- Fiber: 0.8 grams
- Sugar: 6.4 grams
- Protein: 3.4 grams
