The Best Peanut Butter Cookies -

The Best Peanut Butter Cookies

Delicious peanut butter cookies with macadamia nut and chocolate ganache drizzled on top.

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Course: Dessert

Cuisine: American

Keyword: chocolate, cookie, peanut butter

Prep Time: 30

Cook Time: 15

Cool Down Time: 2 20

Servings: people

Calories: 253kcal

Preheat oven to 350. Line two baking sheets with parchment paper or silicone mats.
Add the dry ingredients into a medium mixing bowl. (1 1/2 cups flour, 1/2 tsp cloves, 1/2 tsp bak. powder, 3/4 tsp bak. soda, 1/4 tsp salt) Whisk together and set aside.
Melt the 1/2 cup of butter, combine with the 1/2 cup sugar and 1/2 cup brown sugar. Mix in the egg and vanilla until combined.
Add the dry ingredients to the wet ingredients in three batches, mixing after each addition.
After wet and dry ingredients have been fully combined, add in the 3/4 cup of peanut butter and mix until fully incorporated. Mix in the crushed macadamia nuts.
Add another 1/2 cup of sugar to a salad bowl.
Form the 1/4 inch dough balls. Roll in sugar and place on baking tray. You should be able to fit 12 dough balls on one baking tray, and the rest will go on the other one. This recipe yields 18-19 cookies.
Using the tines of a fork, press down on the cookies in the crosshatch pattern just enough to flatten them. You don't have to press excessively hard.
Bake at 350 for 15 minutes. I like to rotate the pans in the middle of the cooking time to help the cookies bake more evenly.
The cookies will look almost too soft when they are done. Don't worry, they will firm up as they cool down. Do not remove the cookies too early as they will shred apart easily. Plus, we are cooling them down fully so we can drizzle the chocolate on top.

In a glass measuring cup, add 1/4 cup of heavy cream or milk (or even half and half). Heat in microwave for 90-120 seconds. Watch as it heats so it does not boil over.
In another small glass measuring cup, add 2 oz of semi-sweet baking chocolate. Once the cream/milk has been heated, pour over the chocolate and stir until all the chocolate has melted.
You may need to add more cream/milk to the melted chocolate to be sure that it is the consistency of honey. Add the cream/milk a tiny bit at a time so as to not make the ganache too runny.
Drizzle all over the cookies. Let the ganache dry for about 20 minutes.
Enjoy! Share with friends, or eat all yourself. No one's judging.