Updated: May 13
I love when I find recipes and there are comments on them. This one said, “very good,” so I made it and had my taste testers give me their thoughts. They agreed that “very good” is an appropriate rating. My husband loves Reeses peanut butter cups, so with some of the cookies, I decided to add chocolate ganache infused with fennel seeds (Recipe below). For that, I got a rating of “Oh wow!”
Yields: 24 cookies
Prep Time: 30 minutes
Cook Time: 30-40 minutes
1/2 cup butter, at room temperature
1/2 cup crunchy peanut butter
1/2 cup light brown sugar
1/2 cup granulated sugar
1 1/2 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon vanilla
1/4 teaspoon salt
Preheat oven 350°f.
In a stand mixer, beat the butter with the 2 sugars.
Add in the peanut butter. Add the egg. Mix to incorporate.
In a separate bowl, mix the flour with the baking soda and salt. Add the flour mixture to the batter then add the vanilla.
Place by the tablespoons on a greased baking sheet.
Bake for 10-13 minutes.
For the ganache: grind 1/8 teaspoon of fennel seeds. In a small saucepan, melt half a bar of bittersweet chocolate with 2 1/2 tablespoons of heavy cream on low heat. Add the fennel seeds. Dip half of each cookie into the ganache and set it on parchment paper to dry.