Each cookie is the perfect combination of creamy peanut butter and fudgy chocolate.
Line two cookie sheets with parchment paper.
In a large bowl beat the 3/4 cup butter with a mixer on medium to high 30 seconds.
Credit:Carson Downing
Add granulated sugar and brown sugar; beat on medium, scraping bowl as needed, 2 minutes.
Beat in eggs, egg yolk, 2 tsp.
of the vanilla, and the coffee powder until combined.
Beat in cocoa powder, baking soda, and the 1/2 tsp.
Drop dough by 1/3-cup portions 3 inches apart on prepared cookie sheets.
Flatten mounds to about 3/4 inch thick and 3-inch diameter.
Bake cookies until edges are just set and tops appear crackled, about 12 minutes.
Let cool 2 minutes on cookie sheets.
Remove; cool completely on wire racks.
For ganache, in a saucepan bring heavy cream just to boiling over medium-high; remove from heat.
Add chocolate (do not stir).
Let stand 5 minutes.
Remove from heat; cool 10 minutes.
In a medium bowl stir together peanut butter, powdered sugar, and remaining 2 Tbsp.
butter, 1/4 tsp.
vanilla, and pinch of salt until combined.
Divide peanut butter mixture into 1 1/2-inch balls.
Spoon ganache over peanut butter.
All recipes were independently created and have not been reviewed or approved by any other parties.
2,000 calories a day is used for general nutrition advice.
