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This Peanut Butter Butterscotch Chocolate Ganache will blow your mind!
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4.50 from 2 votes

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!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Keyword: Giant Peanut Butter Cookies with Peanut Butter Butterscotch Chocolate
Servings: 12 cookies
Author: Amanda Rettke

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

  • Preheat oven to 350 degrees F. Prepare two cookie sheets by lining them with parchment paper.
  • 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.
  • With mixer on low, add in the egg, milk, and vanilla one at a time.
  • Combine the flour, baking powder, baking soda, and salt; stir into creamed mixture.
  • Using a 1/4 cup measuring cup, section out 1/4 cup of dough, roll into a ball, then flatten on cookie sheet.
  • Each cookie sheet should fit 4 cookies. Press a fork into the flattened cookie to achieve the traditional peanut butter cookie appearance.
  • Bake for 8 to 10 minutes or until edges are lightly browned.
  • Recipe makes 12 giant peanut butter cookies.
  • Allow cookies to cool before adding ganache.

Peanut Butter Butterscotch Chocolate Ganache

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