Flourless Peanut Butter Chocolate Ganache Sandwich Cookies
User Reviews
4.7
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Prep Time
25 mins
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Servings
14 sandwich cookies
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Course
Dessert, Baked Goods
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Cuisine
Canadian, Vegetarian, gluten-free
Flourless Peanut Butter Chocolate Ganache Sandwich Cookies
Description
The cookie base mixes creamy peanut butter with granulated and brown sugar, an egg, vanilla extract, baking soda, and salt. This dough forms balls that are smashed with a fork to make a crisscross pattern and then baked briefly to produce soft, chewy, and slightly crisp edged cookies without any flour. Once cooled, the cookies are sandwiched with a layer of silky chocolate ganache made by melting chocolate chips into warm heavy cream. A peanut butter filling made from butter, peanut butter, powdered sugar, milk, and vanilla extract adds a sweet, creamy layer between cookies. The resulting sandwich cookies offer a contrasting texture between the slightly crisp edges and creamy fillings and a peanut butter and chocolate flavor combination. They are straightforward to prepare and suited to gluten-free diets.
Ingredients
For the Cookies:
- 1 cup peanut butter creamy
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg large
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
For the Chocolate Ganache:
- 1/2 cup chocolate chips
- 1/4 cup heavy cream
For the Peanut Butter Filling:
- 1/4 cup butter at room temperature, unsalted
- 1/2 cup peanut butter creamy
- 1 cup powdered sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees. Line a large baking sheet with a Silpat baking mat. Set aside.
- In the bowl of a stand mixer, mix the peanut butter and sugars together until creamy and smooth, about 2-3 minutes. Add the egg, vanilla, and mix until combined. Add the baking soda and salt and mix until combined.
- Spoon dough into balls, about 1 tablespoon of dough for each cookie. Place them on the prepared baking sheets, about 2 inches apart. Smash dough balls with a fork, creating a criss cross. Bake for 8-10 minutes. Don't overbake. Remove cookies from oven and let them sit on the baking sheet for 2 minutes. Move to a wire rack and cool completely.
- While the cookies are cooling, make the chocolate ganache. Place the chocolate chips in a medium bowl. Heat the cream in the microwave, in an microwave safe bowl, for 30-60 seconds, or until cream is hot, but not bubbling. Pour hot cream over chocolate chips and let sit for 1 minute. Stir until the chocolate melts and you have a smooth and silky ganache. Set aside.
- Next, make the peanut butter frosting. In the bowl of a stand mixer, beat the butter and peanut butter together until smooth. Slowly add in the powdered sugar. Mix until smooth. Add the milk and vanilla and mix until the frosting is creamy and smooth. If you need to add a little more powdered sugar or milk to reach your desired consistency, you can. You want the frosting to be thick.
- To assemble the sandwich cookies, take one cookie and spread ganache on the inside of the cookie, about 1 1/2 teaspoons. Next, either spread on the peanut butter frosting with a spoon or put the frosting in a pastry bag and pipe the frosting onto the ganache. I like to pipe the frosting. I use about 1 tablespoon of frosting. Top with another cookie and gently squeeze so the ganache and frosting meet the edge of the cookies. Continue until all of your cookies are sandwiched!
- Note-these cookies will keep in an airtight container on the counter for 2-3 days.
User Reviews
Overall Rating
4.7
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