Peanut Butter Cookies with Pretzel Ganache – Rich, soft peanut butter cookies filled with a sweet and salty, truffle-like center made of ganache and crushed pretzels
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I have a mile-long list of recipes I want to try. Most of them are scribbles in my “Food Blog Notebook”, a lot of them are followed by question marks and sometimes a snide comment to my future self. And that doesn’t even include my Pinterest list of recipes I want to make. But sometimes, even in the midst of baking, an idea will come to me and I drop everything I’m doing because it’s something I need to make.
These cookies are one of those ideas. I was in the middle of pulling out the ingredients to make Christmas brownies (recipe coming soon), and I was like, “man, I haven’t had peanut butter cookies in a long time, I love peanut butter cookies”. And then I thought about these peanut butter pretzel cookies I used to make, and all of a sudden pretzel ganache appeared in my mind.
These cookies are the quintessential peanut butter cookie: puffy and soft with crispy edges. But they’re a little extra puffy because they’re filled with a disk of ganache. It’s like you’re biting into a chocolate truffle, but instead of the crunchy outer coating of tempered chocolate, it’s a peanut butter cookie.
The best part about these cookies is the ganache. It stays solid while baking and doesn’t ooze out the sides, but as soon as you bite into it, it completely melts in your mouth. The ganache is so rich and creamy and delicious, but it’s also packed with pretzel crumbs to give it a nice crunch and a hint of saltiness.
I love these cookies so much and I hope you all make them over the holidays! It’s a nice break from the peppermint and gingerbread everything else.
Here’s What I Used:
- ½ cup vegan butter, softened
- 1 cup creamy peanut butter
- ½ cup granulated sugar (plus more for rolling)
- ½ cup brown sugar
- 1 Tbsp. flaxseed meal + 3 Tbsp. water
- 1 Tbsp. vanilla extract
- big pinch of salt
- 1 heaping tsp. baking soda
- 1½ cups all-purpose flour
- ½ cup dark chocolate, chopped
- ¼ cup nondairy milk
- ¼ cup pretzels, chopped finely
- Heat the nondairy milk until almost bubbling, but not quite. Pour the hot milk over the chopped chocolate, let sit 2 minutes, then stir until smooth and slightly thickened. Chop the ¼ cup pretzels finely until it's mostly dust with some small chunks remaining, then fold into the ganache. Chill for 30 minutes.
- Preheat the oven to 350ºF.
- Mix together the flax and water and let sit until thickened, about 5-7 minutes.
- Cream together the butter and peanut butter until smooth. Add the sugars and beat until light and creamy, about 5 minutes.
- Add the flax and vanilla and mix well.
- Sift together the dry ingredients, then add to the mixing bowl and mix until just combined.
- While the dough finishes in the mixer, scoop the ganache into 12 balls, about 2 tsp. each. Roll between your palms until the ganache is smooth, then flatten slightly.
- Divide the dough into 12 equal pieces (these are big cookies!). Break each dough ball in half, add one of the ganache disks in between, then pinch the edges of the dough to make sure the ganache is completely enveloped in the dough. Roll between your palms until smooth, then roll in granulated sugar.
- Bake 25 minutes until the cookies are set and golden brown on the edges.
- To decorate: drizzle cookies with a little melted chocolate and sprinkle with more crushed pretzels.
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