As the name says, these Crumbly Peanut Butter Cookies With Chocolate Ganache are fragile! Handle with care when moving or decorating. We’ve added a sprinkle of homemade banana sugar to take these tasty cookies to the next level.
This recipe first appeared as part of a holiday cookie roundup post published on December 10, 2014.
Crumbly Peanut Butter Cookies
Most peanut butter cookie recipes are gluten-free, and even flour-free. We’ve added gluten-free oat flour and roasted peanuts to give a sandy crumbly texture.
What Are Banana Chips?
Banana chips are pieces of banana that have been cut into thin slices and dried. Look for them in the natural foods section of your local grocery store, or in most bulk stores.
Using A Double Boiler To Melt Chocolate
We prefer using a double boiler to melt chocolate. A double boiler takes longer than placing ingredients directly in a pot, however, because the heat is more gentle, the risk of scorching in a double boiler is practically non-existent.
Chocolate can be added to a double boiler in small or large pieces, it doesn’t matter, but larger pieces take longer to melt. Chopping chocolate into small bits reduces the time it takes.
An alternative to spreading or drizzling the chocolate ganache on your crumbly peanut butter cookies is to dip the edges of each cookie. Simply dip the edge of each cookie in ganache, as far as you’d like, then lay them on a parchment-lined baking sheet to set for at least one hour.
Want More Festive Cookie Recipes? Try:
Crumbly Peanut Butter Cookies With Chocolate Ganache & Banana Sugar
- baking sheet
- Parchment paper
- Mixing bowl
- Round cookie cutter optional
- Double boiler
- 1 cup peanuts
- 1 ⅓ cups oat flour
- ½ teaspoon baking powder
- 1 teaspoon salt
- ¼ cup butter, room temperature
- ½ cup sugar
- ½ cup smooth natural peanut butter
- 1 teaspoon vanilla extract
- ½ cup dried banana chips
- 1 tablespoon sugar
- ½ cup dark chocolate, chopped
- 1 cup 35% heavy cream
- Place banana chips in freezer.
- Preheat oven to 180°C (350ºF).
- Place the peanuts on a baking sheet with parchment paper and roast for 5 minutes. Let cool completely then grind to the consistency of fine meal.
- Mix ground peanuts with oat flour, salt, and baking powder. Set aside.
- In a large bowl, cream butter and sugar until light and fluffy, about 3 minutes. Add vanilla and mix. Add peanut butter and continue to mix, stopping to scrape down sides of mixing bowl.
- Gradually add oat flour mixture to peanut butter mixture until just combined.
- Line a baking sheet with parchment paper. Use a small ice cream scoop or spoon to drop 12 even amounts of dough onto the sheet, leaving a minimum of 1-inch of space in between cookies. Use a round cookie cutter to shape the cookies into round shapes, or roll dough into small balls and press down gently with fingers to flatten.
- Bake cookies in oven 15-18 minutes or until golden brown, keeping a close eye as they can burn easily. Remove from oven and cool.
- Make The Banana Sugar – Place frozen banana chips in a food processor or blender and grind until they’re almost dust. Sift out any larger chunks. Mix the banana chip dust with 1 tablespoon of sugar. Set aside.
- Make The Chocolate Ganache – Place cream in the top of a double boiler. Let it warm for 5 minutes, scraping the sides occasionally to avoid forming a skin. Add chocolate to warmed cream, and let sit about 5 minutes to melt. Mix until shiny.
- Assemble The Cookies – Drizzle or spoon ganache over cooled cookies. Sprinkle with banana sugar. Serve.