I made: Peanut butter cut-out cookies with chocolate ganache

This is a continuation of my search for good cookie-cutter cookie recipes.  The brownie roll-out cookies from last month were a good start, and I was feeling up for something a little more fancy last night!  So my dinosaur cookie cutters from Sur Le Table + this recipe were next on the list.

The cookie recipe is pretty straightforward:

  • Beat together 1/2 cup creamy peanut butter, 6 tbsp softened butter, 1/2 cup packed light brown sugar, 1/3 cup light corn syrup, and 1 large egg.
  • Add in 1 cup flour, 1.5 tsp baking powder, and 1/8 tsp salt.
  • Add in the last 1 cup flour.
  • Divide the dough in half and roll out between sheets of waxed paper.  Refrigerate the dough for 45 minutes.
  • Preheat the oven to 350 degrees and cut out cookies in desired shapes.  Reroll scraps and cut.
  • Bake for at least 9 minutes.  Let cool on sheets for 2 minutes, then remove to cool.

While cookies are cooling, prepare chocolate ganache:

  • Heat 1/2 cup heavy cream in microwave-safe bowl for 45 seconds.
  • Add 1 1/4 cups chocolate chips (which equals 7.75 ounces according to a converter I used, if you have bar chocolate instead of chips).  Stir for 1-2 minutes or so.
  • You might need to microwave again for 15 seconds or so.  The ganache should be creamy and smooth.  Let it sit for about 5 minutes then spoon/brush onto the cookies.
  • Top with sprinkles or whatever.

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OVERALL:

  • These cookies are good and taste good.
  • I didn’t have milk chocolate chips as suggested.  I used a mixture of milk and semisweet bar chocolate.  So it was a little more adult.  For dinosaur cookies.
  • I had leftover toasted coconut from several months ago that I found in the freezer, so obviously I put those on some of the cookies.  They were even better than the plain sprinkles cookies.
  • The dino cookie cutters are harder to use than the Texas-shaped ones.  I ended up working it out, but it required a slightly thicker cookie roll-out than I had been intending.
  • Also, this recipe says to refrigerate for 45 minutes but that is DUMB.  This dough needs to be refrigerated for at least 2 hours and probably overnight would be better.  I kept having to put it back into the fridge and it was leaving butter grease everywhere.  Much more of a pain than it needed to be.
  • I turned down the oven to 325 and baked for 10 minutes instead of 9 minutes at 350 because I was afraid of overly crisping up the dinosaur tail and feet.  This worked fine.

NEXT TIME:

  • Mainly the refrigerating thing.
  • Okay also.  I’m not gonna lie, the dino cookies are cute.  But at the end, I got tired of rerolling and cutting them, so I just made five ball-shaped cookies and baked them for 15 minutes.  They were WAY BETTER than the rolled out ones tbh.  I didn’t even get a picture because my husband and I ate them all first.

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In conclusion, these are good roll-out cookies and a definite addition to the repertoire.  I’m still messy at decorating with ganache, that’s something to work on for sure!

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