We’re off to watch the Super Bowl at Victor’s brother’s house later, today. I think if it were just any two teams playing, we’d sit at home with the game on in the background while we did our normal lazy Sunday routine. But it’s not just any two teams – it’s Boston and Philadelphia.

Philadelphia and Boston have been rivals since Day One. Pre-Revolutionary War Day One. Ben Franklin was born in Boston and moved to Philadelphia. I think that pretty much says it all. Of course, that’s not all… Boston has Irish South Boston and Philadelphia has Italian South Philly. The Italians are better cooks. Boston has Lobster Rolls that cost an average of $17.99 and are served on hot dog buns. Philadelphia has cheese steaks served on foot-long Amoroso rolls for less than half of that.

Gastronomically speaking, I think Philly wins.

And it’s going to win, today, as well. Marie is a great cook, so we never have to worry about having mediocre fare – it’s always top notch. And top notch fare requires a fun dessert to bring.

I’ve had a recipe for a stuffed peanut butter cookie for a long time and finally decided today was the day to make them! The concept is fairly simple – a ganache of sorts is made with chocolate and peanut butter, formed into balls, and then stuffed into cookie dough, rolled in sugar, and baked. How could it be bad?!?

Well… they’re not. In fact, they’re really, really good. Really, REALLY good. A lot good. I highly recommend heading into the kitchen right now and baking them. They will be ready in time for the Super Bowl.

I’m a chunky peanut butter fan, so I only have chunky at home. If you like creamy, use it.

Chocolate Ganache Peanut Butter Cookies

for the filling:

  • 1/4 cup peanut butter
  • 1 cup semi-sweet/bittersweet chocolate

cookie dough:

  • 1/2 cup butter, room temperature
  • 1 cup peanut butter
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 2/3 cups flour
  • 1 tsp baking soda
  • pinch salt

for assembly:

  • demerara sugar – or granulated – for rolling before baking

make the ganache:

Microwave the chocolate and peanut butter in 30 second spurts until melted. Refrigerate until thick enough to form 18 balls. Keep balls refrigerated until ready to use.

make the cookie dough:

Preheat oven to 350°F. Line baking sheets with parchment paper.

Cream butter and peanut butter with brown sugar until light and fluffy. Beat in egg and vanilla. Add flour, baking soda, and salt, and mix until dough forms.

to assemble:

Portion dough into 18 balls. With thumb, make hole in dough ball and insert a ganache ball. Completely seal balls and roll in sugar. Place on cookie sheet.

Bake for 10 minutes, rotating pans halfway through.

Cool completely before eating!

I have a new favorite peanut butter cookie!