Erin’s peanut butter chocolate ganache tassies✨ Thank you @erindanielphotographyllc for this incredible recipe! For the Cookies:▪️1/2 Cup Butter, softened▪️1/2 Cup Creamy Peanut Butter▪️1/2 Cup Light Brown Sugar▪️1/2 Cup Sugar▪️1 Egg▪️1 tsp Vanilla▪️1+1/4 Cups All Purpose Flour▪️3/4 tsp Baking Soda▪️1/2 tsp Kosher Salt▪️Maldon Salt, for serving (optional)▪️ For the Ganache:▪️1 Cup Chocolate Chips▪️1/2 Cup Heavy Cream or Full Fat Coconut Milk▪️ 🌱Vegan Modification: Sub in coconut oil for butter, flax egg for egg (mix 1 Tbsp flax meal with 2 Tbsp water and let thicken for 5 minutes), and use coconut milk in the ganache 1️⃣ Preheat oven to 350F and grease a mini muffin pan 2️⃣ Cream together the butter, peanut butter, brown sugar, and sugar 3️⃣ Mix in the eggs and vanilla 4️⃣ Add the flour, baking soda, and salt and mix until a dough forms 5️⃣ Roll into 1” balls (or use a cookie scoop) and put one in each muffin cup (I flattened them slightly with my fingers) 6️⃣ Bake 18 mins or until golden brown, then immediately press the bottom of a shot glass (or wine cork etc.) into each cookie to create a well; let cool for 5 mins then remove from the pan 7️⃣ To make the ganache, heat heavy cream or coconut milk in the microwave until bubbling (1-2 mins), then add the chocolate chips and let sit for 1 min until they melt, then stir to combine 8️⃣ Add a dollop of ganache in each cookie cup, top with Maldon Salt (optional), and enjoy! Store leftovers in the fridge if you used heavy cream in the ganache ⏲20 minute prep time + 18 minute cook time Recipe makes 24 tassies
