Today, three great things happened; our 3 month old rolled over from back to belly, our 2.5 year old decided to take a nap at a decent time, and I came up with a delicious recipe with minimal ingredients! Despite having crazy rain and humidity, today was a good day.
I originally wanted to make a stuffed cookie, but they didn’t turn out that way… but they still turned out really good. So good, there’s only 3 left. Oops. But we went for a large walk after the rain stopped, so that balances it out, right?
It’s a gluten-free recipe just because I used almond flour; I find it gives things such a nice flavour. The only “hard” part to this recipe is making the ganache. But it’s really not hard if you know how to make liquid hot and add chocolate. It’s a small batch of cookies, about 10, but that’s not a bad thing if you’re like me and end up eating most of them the same day you make them!
To start this recipe off, make your ganache first so it’s cooled by the time you’re ready to fill the cookies. Do not boil your cream, but bring it to almost boiling. Then add chocolate chips, and stir until it’s completely melted. Let it sit and do it’s thing.
Don’t forget to preheat that oven! For this recipe we want it at 375F. And of course line a baking sheet with parchment paper or silicone liner.
Then with a medium sized bowl, and a rubber spatula, mix peanut butter (I prefer crunchy for these) and honey together. If your honey is more of a solid form, microwave it for 10 seconds.
Then, mix your egg in, followed by the baking powder, baking soda, and almond flour. You should have a soft dough once all mixed.
Take, large rounded tablespoonfuls of the dough, and make an imprint with either the tablespoon or your thumb.
Once all the cookies look like this, it’s time to add the chocolate ganache! Take about a teaspoon and fill.
Then, gently pinch them up, sealing the chocolate inside. It’s okay if a little leaks out.
Once they’re all filled and sealed, they’re just about ready for the oven. I chilled them in the fridge for ten minutes, because I was worried they would spread.
These seriously don’t take long to bake. I had set the timer for 10 minutes, but at the 7 minute mark they were already nicely golden brown. So keep a close eye on them!
And they’re done! Let them cool for 10 minutes before moving them to a wire rack. Once they’re completely cooled, dust them with icing sugar (if you want to be fancy).
And that’s it! If you enjoyed making these, I’d love to see them. Just tag @bairdsbaking on Instagram.
Chocolate Filled Peanut Butter & Honey Cookies
- Prep Time: 20 minutes
- Bake Time: 7 minutes
- Yields: 10 cookies
- 1/4 cup whipping cream
- 3 tablespoons semi sweet chocolate chips
- 1/2 cup crunchy peanut butter
- 1/4 cup honey
- 1 egg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup almond flour
- Optional powdered sugar for dusting
- Preheat oven to 375F, line a large baking sheet with parchment paper or silicone liner.
- In a small saucepan over medium heat, heat whipping cream until very hot, but not boiling.
- Remove from heat, add chocolate chips, stirring constantly until melted. Set aside.
- In a medium bowl, with a rubber spatula, combine peanut butter and honey. (If your honey is too hard or stiff, microwave it for 10 seconds).
- Add in egg, mixing until well combined.
- Add in dry ingredients, mixing until a soft dough forms.
- Place rounded tablespoonfuls of cookie dough on cookie sheet about 2 inches apart.
- Using the back of the tablespoon or your thumb, make a deep indent in each cookie.
- Take about 1/2-1 teaspoon of chocolate ganache and fill each cookie.
- Gently fold up the sides covering as much of the chocolate as you can. It’s okay if a little bit leaks out.
- Chill in the fridge for about 10 minutes.
- Bake for 7 to 10 minutes, keep a close eye on them as they don’t take very long to bake, or burn!
- Cool for 10 minutes, then transfer to wire rack to completely cool.
- Optional, dust with powdered sugar.