Peanut butter and chocolate ganache thumbprint cookies – No eggs!

Preheat oven to 375 degree.

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In one bowl, cream together the following ingredients until light and fluffy, then scrape the sides of bowl down.

1/2 cup room-temp unsalted butter

3/4 cup peanut butter

1/3 cup cane sugar

1/2 cup brown sugar

1 tbls egg replacement, mix smooth with 3 tbls lukewarm water

1 1/2 tsp Bourbon vanilla paste or extract

Blend together in another bowl:

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

2 1/2 cup sifted flour

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Add the dry ingredients to the wet, beating until well combined.

Roll dough into nice 2 inch in diameter balls and then roll them in a bowl filled with 1/2 cup of extra cane sugar to dust the outside with a nice crunchy layer of sugars. Place on an ungreased cookie sheet about 2 inches apart.

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Bake for 10 minutes.

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Remove promptly and using either the back of a teaspoon or the flat bottom of a small wooden kitchen utensil, press a divot into the center of each still hot cookie. Then set the cookies onto a cooling rack.

In a double boiler, prepare the ganache, whipping with a whisk till glossy and smooth:

1/2 tsp Burbon vanilla paste or extract

2 bars baking quality semi-sweet dark chocolate

6 oz heavy cream

Then scoop a nice sized dollop of chocolate into the center of each cookie. These are excellent with hot coffee.

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