Peanut Butter & Chocolate Ganache Sandwich Cookies
- Ready In:
- 1hr 20mins
- Ingredients:
- 11
- Yields:
-
20 sandwich cookies
- Serves:
- 20
ingredients
- 1 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 1⁄2 cup flour
- 4 tablespoons butter, softened
- 1 cup creamy peanut butter (for the best consistency, avoid natural or chunky)
- 1 cup packed brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 ounces semisweet chocolate, chopped fine
- 1⁄2 cup tbsps heavy cream
- 1 tablespoon heavy cream
directions
- For the cookies:.
- Preheat oven to 350. Line two baking sheets with Silpats.
- In a small bowl, mix baking soda, salt and flour.
- In the bowl of an electric mixture, beat butter and peanut butter until smooth. Add brown sugar, and beat until lightened and combined, about 2 minutes. Add eggs one at a time, beating after each addition until incorporated. Add vanilla.
- Add ingredients to the batter all at once, mixing slowly until just combined. The mixture will look very wet and oily; this is OK.
- Roll dough into balls about 3/4-1 inch in diameter, and space about 1 1/2 inches apart on each cookie sheet. Bake until lightly golden and dry on top, about 12 minutes.
- Remove from oven, let rest for 5 minutes, and transfer to a wire rack to cool.
- For the ganache:.
- Meanwhile, make the ganache. Put chopped chocolate into a small, heatproof bowl. In a small saucepan, heat cream until just boiling, then pour over chopped chocolate. Mix well until smooth and fully incorporated. Chill until the chocolate mixture reads 70 degrees on a thermometer. This will be the best spreading consistency.
- To assemble:.
- Spread about 1 rounded teaspoon of the ganache on the flat side of a cookie with a small offset spatula. Top with a second cookie, flat side on the filling, forming sandwich. Repeat with remaining filling and cookies.
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