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Peanut Butter Sandwiches With Chocolate Ganache Filling

Classic soft 'n' chewy peanut butter cookies with a creamy chocolate ganache filling sandwiched in between.
Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings 7 cookie sandwiches


  • 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.


Store cookie sandwiches in refrigerator up to 2 days.