Classic soft ‘n’ chewy peanut butter cookies with a creamy chocolate ganache filling sandwiched in between.
I am starting the new year off right this year, by sharing sandwiches with you. — Dessert-style sandwiches…With peanut butter and chocolate…Got your attention? Good. You’re definitely not going to want to miss this one.
Sadly, these little guys are not going to help any New Years resolutions or new diet plans you might have — but they’re totally worth every second on the treadmill…..The “bread” part of these sandwiches are soft and chewy…the chocolate filling is smooth and creamy….and I’m totally going “nuts” right now over these things…. NuTs!
The “bread” part of these sandwiches is actually peanut butter cookies — If you’re in the interest of saving time while making these sandwiches, you could definitely use store-bought PB cookies instead of using the recipe I provide, but….well, you know what I always say: Homemade is always better. — These homemade PB cookies take literally 5 minutes to throw together and that 5 minutes is well-worth it in the end result…—So. Good.
The peanut butter cookies are just good, old-fashioned classics. Simple ingredients that you probably have on hand: Butter, coconut sugar, creamy peanut butter, vanilla extract, an egg, ground cinnamon, baking soda, and flour…Easy-peasy.
Once you have your cookie dough all made up, roll dough into 1-in balls (I got 14 cookies out of this batch, which made a total of 7 sandwiches) Now here’s my favorite part: Using a fork, make two crisscrossing indentions in each cookie ball to flatten them slightly and to add a pretty decorative touch.
Bake your cookies at 350F 9 minutes….the cookies will be very soft when they are done…don’t worry, they will firm up as they cool and you do NOT want to overbake them. Cool cookies on baking sheet 5 minutes, then transfer to a wire cooling rack to cool completely. While your cookies cool, it’s filling time!
The chocolate ganache filling is like magic…—now, don’t let the word “ganache” scare you away— it is sooo easy to make and totally decadent. Basically, the only ingredients in the filling are: Heavy cream, maple syrup, unsweetened chocolate, and vanilla extract. — So simple, yet so amazing.
The first step to make the ganache is to first melt everything down. Slowly heat 1 cup heavy cream, 1/2 cup maple syrup, and 4 oz finely chopped unsweetened chocolate in a small saucepan until mixture is smooth and the chocolate is melted. Remove from the heat and stir in 1/2 teaspoon vanilla extract for flavor. Now listen close, because you need to follow this part to a T — Let your melted chocolate mixture sit at room temperature for 10 minutes. Then, transfer mixture to the freezer for 30 minutes. Your ganache will thicken up quite a bit during this time, but it will still be pourable. It’s important that the ganache is completely cold before you’re ready for the last step — Once your ganache is completely chilled, transfer mixture to a large bowl. Then, using a handheld electric mixer, beat ganache at high speed until thick and creamy..This took me about 20-30 seconds of constant beating—just go by how the ganache looks—when it’s thick and spreadable, you’ll know it’s done—whatever you do, do NOT overbeat the filling!
Okay! Now you’ve got your beautiful cookies and your gorgeous filling, now it’s time for my favorite part: Assembly time! (Tip: Kids really love to help with this part!) Grab two of your peanut butter cookies and plop a generous 2 tablespoons of your chocolate ganache on one of them. Smoosh the other cookie on top to create your sandwich — Repeat with the rest of your cookies and filling, or if you’re like me and my family: Just eat as you go. 😉
Make sure that you have a lot of people in your house when you make these, otherwise you just might be tempted to eat the whole batch yourself— These little guys are totally addicting. (Thankfully? I had a house-full of people to help me polish of the remainder ’em!) 😀
Peanut Butter Sandwiches With Chocolate Ganache Filling
- 1/2 cup butter softened
- 2/3 cup coconut sugar
- 3/4 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 1-1/4 cups white whole wheat flour
- 1 cup heavy cream
- 1/2 cup maple syrup
- 4 oz unsweetened chocolate chopped
- 1/2 teaspoon vanilla extract
Prepare the cookies: Place butter and coconut sugar in a stand mixer, fitted with a paddle attachment. Beat on medium speed until smooth. Add peanut butter, vanilla, egg, cinnamon, and baking soda. Continue beating on medium speed until combined. Add flour and mix until a dough forms.
Roll cookie dough into 1-in balls and place on a parchment paper-lined baking sheet. Using a fork, made two indentions in each cookie ball to flatten it. Bake cookies at 350F 9 minutes or until lightly browned (cookies will still be very soft) Cool cookies on baking sheet 5 minutes, before transferring to a wire cooling rack to cool completely.
While cookies are cooling, prepare the filling: Place cream, syrup, and chocolate in a small saucepan. Whisk over medium-high heat until mixture is smooth and chocolate is melted. Remove from heat and add vanilla. Let sit at room temperature 10 minutes, then chill in the freezer 30 minutes or until cold.
With a hand-held electric mixer, beat chilled filling at high speed until thick and creamy, about 30 seconds.
Assemble the cookie sandwiches: Place 2 tablespoons chocolate filling on one cooled cookie. Top with another cookie to form a sandwich. Repeat with remaining cookies and filling. Store cookie sandwiches in refrigerator until serving.
Recipe NotesStore cookie sandwiches in refrigerator up to 2 days.
Take a look at my other “peanut-buttery” and “chocolate-y” indulgences!
Happy New Year!!!