For a long time, I didn’t know what it was with peanut butter and chocolate. After these cookies, though, I totally understand. I usually don’t go for peanut butter cookies cause they can be so dry. But these are thick and soft and the ganache in the middle is what every peanut butter cookie has been missing since the beginning.
Peanut Butter and Ganache Cookie Sandwiches
- Total Time: 30 minutes
- Yield: 12 sandwich cookies 1x
Description
Thick and soft peanut butter cookies are paired with a rich chocolate ganache, creating a deliciously indulgent dessert sandwich.
Ingredients
- 1/2 cup butter, softened
- 1 cup peanut butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 3/4 cups all-purpose flour
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, beat the softened butter, peanut butter, white sugar, and brown sugar together until the mixture is light and fluffy.
- Add the egg and vanilla extract to the mixture and beat until thoroughly incorporated.
- In a separate bowl, whisk together the baking soda, salt, and all-purpose flour.
- Gradually add the dry ingredients to the peanut butter mixture, mixing until just combined.
- Roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Flatten each ball slightly with a fork, creating a crisscross pattern on top.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- To make the ganache, heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Do not let it boil.
- Remove the cream from the heat and pour it over the chopped semisweet chocolate in a heatproof bowl. Let it sit for 2 minutes, then stir until the chocolate is completely melted and the ganache is smooth.
- Allow the ganache to cool slightly until it thickens to a spreadable consistency.
- Spread a generous amount of ganache on the flat side of one cookie and sandwich it with another cookie. Repeat with the remaining cookies and ganache.
Notes
Store the cookie sandwiches in an airtight container at room temperature for up to 3 days. For a firmer ganache, refrigerate the cookies for 30 minutes before serving. You can substitute milk chocolate for a sweeter ganache or dark chocolate for a more intense flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 14
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 25
Frequently Asked Questions
What type of chocolate should I use for the ganache?
You can use semi-sweet or dark chocolate for the ganache, depending on your preference for sweetness.
How do I ensure the peanut butter cookies stay soft and thick?
Make sure to not overmix the dough and bake the cookies just until the edges start to set to maintain their softness.
Can I use natural peanut butter instead of regular peanut butter in the cookies?
Yes, but keep in mind that natural peanut butter may alter the texture slightly, so you might need to adjust the flour to maintain the right consistency.
