Chocolate Cookies Desserts

Peanut Butter Cookie Sandwiches with Chocolate Ganache Filling

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Now that my 30 semi-healthy days are over, I decided to just go for it and make the unhealthiest cookies I could think of. I don’t regret the decision, even a little bit. Last month, we went to visit some friends in DC and to “run” a half marathon. Our friends took us to a bakery called Baked & Wired on the last day before we got on the plane to head home, and I bought this enormous peanut butter sandwich cookie that had chocolate ganache in the middle. We ate it on the plane, and I think it was the best cookie that I have ever had. I have not stopped thinking about it over the past month so it was pretty obvious that I needed to try making them at home since it’s not super easy to just pop over to DC every time I want a cookie.

The first challenge in making these cookies was to find a good recipe for a chewy peanut butter cookie. All of my recipes for them make a crispy cookie so I scoured the internet and landed on this recipe from Alaska from Scratch. The recipe is so perfect that I didn’t change much. These cookies turn out beautifully crispy on the outside and soft and chewy on the inside, and you really could not ask for a better peanut butter cookie. These are amazing on their own or with the ganache filling.

I made the chocolate ganache filling with coconut milk because I did not have any cream on hand, and it turns out that I like it even better than regular chocolate ganache. They didn’t end up with an overwhelming coconut flavour, but it had just a hint of coconut that made these cookies taste even better. I made it through this recipe with minimal damage and disaster in my kitchen, but I did drop my camera lens cap in the peanut butter so I had to scrub that with a toothbrush afterwards. 

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Peanut Butter Cookie Sandwiches w/ Chocolate Ganache Filling
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1 cup creamy peanut butter (I used natural, unsalted)
3/4 cup sugar, plus extra for rolling cookies
1/2 cup packed light brown sugar
1 large egg
1 Tablespoon coconut milk
1 teaspoon vanilla
16 ounces chopped bittersweet chocolate
1 14 oz. can coconut milk

Preheat oven to 350 degrees F.

Combine the flour, baking soda, baking powder and salt in a small bowl and set aside.

Combine the butter and peanut butter with a mixer until smooth.

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Add the sugar and brown sugar, mixing until well combined.

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Add the egg, coconut milk and vanilla, mixing until smooth.

Add the flour mixture and mix until just combined.

Put about 1/4 cup sugar into a shallow dish.

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Roll the dough into 1 1/2-inch balls and roll each ball in sugar before placing on a parchment-paper lined baking sheet (leave space for them to spread out).

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Bake at 350 degrees F. for 10-12 minutes or until golden (mine took 10 minutes).

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Meanwhile, place the chocolate in a bowl and set aside.

Heat the coconut milk in a small saucepan over medium heat until boiling, stirring regularly to prevent the milk from curdling.

Once it is starting to boil, remove from the heat and pour over the chocolate. Let side for 5 minutes before whisking together to get a creamy ganache.

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Refrigerate the ganache for about an hour until it is set up enough to pipe onto the cookies.

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Pipe a heaping amount of ganache onto the cookies and top with another cookie.

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Peanut Butter Cookie Sandwiches with Chocolate Ganache Filling
Author: 
Total time: 
Serves: 24
 
Ingredients
  • 1¼ cup flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup butter, softened
  • 1 cup creamy peanut butter (I used natural, unsalted)
  • ¾ cup sugar, plus extra for rolling cookies
  • ½ cup packed light brown sugar
  • 1 large egg
  • 1 Tablespoon coconut milk
  • 1 teaspoon vanilla
  • 16 ounces chopped bittersweet chocolate
  • 1 14 oz. can coconut milk
Instructions
  1. Preheat oven to 350 degrees F.
  2. Combine the flour, baking soda, baking powder and salt in a small bowl and set aside.
  3. Combine the butter and peanut butter with a mixer until smooth.
  4. Add the sugar and brown sugar, mixing until well combined.
  5. Add the egg, coconut milk and vanilla, mixing until smooth.
  6. Add the flour mixture and mix until just combined.
  7. Put about ¼ cup sugar into a shallow dish.
  8. Roll the dough into 1½-inch balls and roll each ball in sugar before placing on a parchment-paper lined baking sheet (leave space for them to spread out).
  9. Bake at 350 degrees F. for 10-12 minutes or until golden (mine took 10 minutes).
  10. Meanwhile, place the chocolate in a bowl and set aside.
  11. Heat the coconut milk in a small saucepan over medium heat until boiling, stirring regularly to prevent the milk from curdling.
  12. Once it is starting to boil, remove from the heat and pour over the chocolate. Let side for 5 minutes before whisking together to get a creamy ganache.
  13. Refrigerate the ganache for about an hour until it is set up enough to pipe onto the cookies.
  14. Pipe a heaping amount of ganache onto the cookies and top with another cookie.

 

Comments (1)

  • Oh, stop. Now I want to eat a second lunch consisting only of these little guys. They look incredible!

    Reply

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