Phenomenal Phoods

Peanut Butter Cookie Sandwiches with Chocolate Ganache Filling

Ingredients:

• 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

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 1/4 cup sugar into a shallow dish.
8. 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).
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.