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This Peanut Butter Butterscotch Chocolate Ganache will blow your mind!

Giant Peanut Butter Cookies with Peanut Butter Butterscotch Chocolate

These Giant Peanut Butter Cookies have a glorious layer of Peanut Butter Butterscotch Chocolate Ganache on top. Peanut butter delight!

Course Dessert
Cuisine American
Keyword Giant Peanut Butter Cookies with Peanut Butter Butterscotch Chocolate
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 cookies
Author Jen

Ingredients

  • 1 c 225g creamy peanut butter
  • 1/2 c 113g butter, softened
  • 1/2 c 115g white sugar
  • 1/2 c 115g packed brown sugar
  • 1 egg room temperature
  • 3 tbsp. milk
  • 1 tsp. McCormick vanilla extract
  • 1 1/4 156g cups all-purpose flour
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt

Peanut Butter Butterscotch Chocolate Ganache

  • 1/2 c 115g heavy cream
  • 3/4 c 135g, 5 ounces semi-sweet chocolate, rough chopped
  • 1/4 c 56g creamy peanut butter
  • 1/2 c 90g butterscotch morsels

Instructions

Peanut Butter Cookies

  1. Preheat oven to 350 degrees F. Prepare two cookie sheets by lining them with parchment paper.
  2. In the bowl of a stand mixer with paddle attachment, (you can also use a hand help mixer) cream together the peanut butter, butter, white sugar, and brown sugar until well blended.

  3. With mixer on low, add in the egg, milk, and vanilla one at a time.
  4. Combine the flour, baking powder, baking soda, and salt; stir into creamed mixture.
  5. Using a 1/4 cup measuring cup, section out 1/4 cup of dough, roll into a ball, then flatten on cookie sheet.
  6. Each cookie sheet should fit 4 cookies. Press a fork into the flattened cookie to achieve the traditional peanut butter cookie appearance.

  7. Bake for 8 to 10 minutes or until edges are lightly browned.
  8. Recipe makes 12 giant peanut butter cookies.
  9. Allow cookies to cool before adding ganache.

Peanut Butter Butterscotch Chocolate Ganache

  1. Place the roughly chopped chocolate, peanut butter and butterscotch morsels in a bowl and set aside.
  2. Heat the cream on the stove over medium-low heat and bring to a simmer for 1-2 minutes.
  3. Remove pan from stove and pour the hot cream on top of the chocolate, peanut butter and butterscotch
  4. chips.
  5. Stir gently to combine and keep stirring until all morsels are melted.
  6. Allow ganache to cool for about 5 minutes before spreading. It will stiffen up a bit and be less runny.