Look at that luscious peanut butter filling peeking out…so fantastic. Anyway, where was I. Oh yes. These are healthy:-) I call them healthy because I’ve been using better ingredients lately. Seriously, I haven’t purchased granulated sugar or white flour in at least two months. There was a time I bought them in bulk (Dr. Meghan, you didn’t hear that.)! I still use sweeteners, but I use them more sparingly (usually!) and choose unrefined versions. Also, when I do bake with wheat, I use whole wheat or white whole wheat flour. So when I say healthy, I don’t mean that these contain 25 calories and are fat-free. I’m still on good terms with butter thankyouverymuch. But at least I can indulge in moderation without feeling so guilty.
Chocolate and guilt are really a pretty poor match anyway.
Chocolate and peanut butter though? Oh man. Now there is a perfect match. And ganache? {Sigh.} I love ganache. In fact, I have leftover ganache. What a conundrum. I halved the ganache amounts in the recipe so you wouldn’t end up with the same….um…problem?
| Ganache Topped Chocolate Cookie Cups with Peanut Butter Filling |
- 3/4 (1 1/2 sticks) butter, softened
- 1 cup raw sugar
- 1/4 cup agave
- 1 tablespoon vinegar
- 1 egg (or flax egg*)
- 1 tablespoon vanilla
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 cup dark cocoa
- 2 1/4 cups white whole wheat flour
- 2/3 cup peanut butter
- 1/3 cup agave
- 1/2 chocolate chips
- 1/4 cup cream
- Preheat oven to 350 degrees.
- Grease a mini-muffin tin.
- In a small bowl combine flour, cocoa, salt, baking soda and baking powder. Set aside.
- In a stand mixer, blend together butter, sugar, and 1/4 cup agave until well combined.
- Add the vinegar, egg, and vanilla and blend well.
- Mix in the flour. Set dough aside.
- In small bowl, stir together the 1/3 cup agave and peanut butter.
- Using a cookie scoop (if you have one) scoop about a 1 1/2 tablespoons of cookie dough into each muffin well.
- Make an indentation in the middle of each dough ball. I used the thick handle of my off-set spatula and it worked like a charm! You could use your thumb if need be.
- Spoon a heaping teaspoon of the peanut butter mixture into each indent.
- Bake for 7-8 minutes. Don’t overbake! They should look a bit “wet” when you pull them out of the oven. They’ll set up beautifully.
- Let cookies cool while you make the ganache.
- For ganache: Place chocolate chips in a bowl. Pour steaming hot cream over chips and let sit 2 minutes. Stir vigorously until smooth. Ta-da! Ganache.
- Remove cookie cups from muffin tins and spoon a bit of ganache over each cookie.
- Devour!
Low-down on flax eggs: Out of eggs? Can’t have eggs? Here you go! Place 1 tablespoon of ground flaxseed in a small bowl. Pour in 3 tablespoons of boiling water. Stir. Let sit 5 minutes. You are now the proud owner of a “flax egg”.
These cookie cups store well, store them single-layered in an air-tight container.
{ 4 comments… read them below or add one }
This recipe sounds amazing… and I did see that shout out. Way to go for buying healthier ingredients. You are starting to change your diet more and more and it’s going to affect so many other people out there too!! I love it
Thanks Meghan:-) It has been a fun challenge!
I love the way you write–it always makes me laugh
. And yes, I’ll be making these soon!
Awww, thanks Mary!