Dupe Wynn Peanut Butter & strawberry Jam Cookies

We had these peanut butter and jam cookies at the Wynn in Las Vegas this week and we were so obsessed with them that we knew we had to recreate them at home. I personally think they are even better than the original. See below!

Dupe Wynn Peanut Butter & strawberry Jam Cookies

Makes 8 large cookies

Cookie Ingredients

1/2 cup butter, 1 stick (room temp)

3/4 cup granulated sugar

1/4 cup brown sugar, packed

1 cup creamy peanut butter

1 large egg

1 teaspoon vanilla bean paste (or extract)

1 1/2 cups flour, spooned and leveled

1 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

1 cup roasted peanuts

Jam filling

1/2 cup strawberry seedless jam

1/4 cup freeze dried strawberries

White chocolate ganache layer

1 cup quality white chocolate chips or chopped white chocolate (like Lindt chocolate)

3 tablespoons heavy cream

1 teaspoon peanut butter

Directions

1. Line a baking sheet with parchment paper.

2. In a large bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.

3. Add peanut butter, egg, and vanilla. Mix until well combined.

4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, mixing until just combined.

5. Scoop two ice cream scoop-sized dough balls and place them on top of each other. Using the back of the ice cream scoop, press an indentation into each cookie. Press peanuts into the sides of the cookies and place no more than 4 cookies on a baking sheet. Refrigerate baking sheets for 30 minutes before baking!

6. Preheat your oven to 350°F (175°C) and bake for 15-20 minutes or until the edges are lightly golden. Let cool on the sheet for one minute then using a 1/2 cup measuring cup gently press down in the center of each cookie. Allow to cool for another 5 minutes, then transfer to a wire rack.

7. While cookies cool, make the ganache: combine white chocolate and heavy cream in a microwave-safe bowl. Microwave in 20-second bursts, stirring in between, until melted and smooth. Stir in one teaspoon of peanut butter. Let cool slightly until thickened but pourable.

8. Once cookies are cool, fill each indentation with a layer of white chocolate ganache. Refrigerate for one hour until set.

9. Top each ganache layer with a small spoonful of jam and dried strawberries.