Description
Thick and soft peanut butter cookies are paired with a rich chocolate ganache, creating a deliciously indulgent dessert sandwich.
Ingredients
Units
Scale
- 1/2 cup (115 g) butter, softened
- 1 cup (240 ml) peanut butter
- 1/2 cup (120 ml) white sugar
- 1/2 cup (120 ml) packed brown sugar
- 1 egg
- 1/2 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1 3/4 cups (420 ml) all-purpose flour
- 1 cup (240 ml) heavy cream
- 8 oz (225 g) 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: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich cookie
- Calories: 250
- Sugar: 18
- Sodium: 150
- Fat: 14
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 25