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Holiday cookie season is upon us! I’m starting it off with these melting moments aka butter cookies! They traditionally are filled with buttercream however, I decided to fill them with milk chocolate ganache. I flavored the cookies with peanut butter so you have that classic peanut butter and chocolate combination in the melting moment cookies!
Normally, melting moments cookies are stamped with a fork, however, I used a mehndi block stamp that I had to press a little design on them! The imprint wasn’t as bold as I wanted, so I suggest using a stamp that has deep grooves to really get a crisp design. To make them even more festive you can also sprinkle the cookies with colored sugar before baking as well!
These cookies are called melting moments because they just melt in your mouth! The cornstarch gives the cookies a super tender crumb! Paired with the rich, silky milk ganache it’s absolutely lovely!
Tag me on social media @milkandcardamom if you decide to make them!
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Peanut Butter and Chocolate Melting Moments Cookies
- Total Time: 35 minutes
- Yield: 12 1x
- Diet: Vegetarian
Description
Tender peanut butter biscuits sandwiched with a milk chocolate ganache. Makes 12 sandwich cookies
Ingredients
- 75g good quality milk chocolate
- 1/3 cup (75 g) heavy cream
- 1 1/3 cup (170 g) all-purpose flour
- 1/4 cup (32 g) cornstarch
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 1/2 cup (113 g) unsalted butter, room temperature
- 1/4 cup (30 g) powdered sugar
- 1/4 cup (64 g) smooth peanut butter
- 1 tsp vanilla
- 2 tsp milk
Instructions
Chocolate Ganache
- Chop 75g good quality milk chocolate into small pieces and place it into a bowl.
- Heat 1/3 cup (75 g) heavy cream in the microwave or on the stovetop over medium heat until it simmers. Pour the cream over the chocolate and let sit for 3 minutes. Mix well with a whisk until you have a shiny smooth ganache. Set aside until completely cool.
Peanut Butter Cookies
- Pre-heat oven to 325°F and line a baking sheet with parchment paper or a silicone mat.
- In a small bowl, whisk together 1 1/3 cup (170 g) all-purpose flour, 1/4 cup (32 g) cornstarch, 1/4 tsp cinnamon, and 1/4 tsp salt. Set aside.
- In a separate bowl, cream 1/2 cup (113 g) unsalted butter and 1/4 cup (30 g) powdered sugar together for 2 minutes until light and fluffy. Add 1/4 cup (64 g) smooth peanut butter, 2 tsp milk and 1 tsp vanilla and mix for 1 minute. Add dry ingredients and mix until well combined.
- Take a teaspoon of dough and roll it into a ball and place it on the baking sheet. Repeat until all the dough has been used, placing each cookie dough ball 1 inch apart. Use a fork or any other mold (I used a mendhi stamp)and gently press the cookie down until they are flat.
- Bake the cookies for 22-25 minutes or until they are lightly browned on the bottom.
- Cool the cookies on the baking pan for 5 minutes and then cool completely on a rack.
Assemble
- Spoon the cooled ganache into a piping bag or ziplock bag. Snip off a 1/2 inch opening and pipe a dollop of ganache onto half of the cookies. Sandwich the cookies with the other half. refrigerate for 15 minutes and enjoy! Keep in an air-tight container at room temperature for up to 3 -4 days.
Notes
- Use vegan butter and non-dairy milk/cream to make this recipe vegan.
- You can swap out the peanut butter for sunflower butter to make it nut-free as well.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dessert
- Cuisine: American
2 Responses
Hi! Can you swap almond butter for peanut butter (kids have nut allergies) …
totally!
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