Peanut Butter & Chocolate Ganache Sandwich Cookies |
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Prep Time: 60 Minutes Cook Time: 20 Minutes |
Ready In: 80 Minutes Servings: 4 |
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This is from the local newspaper, The Chronicle. The picture looks great and I have to try making this sometime soon! Ingredients:
1 teaspoon baking soda |
1/2 teaspoon kosher salt |
1/2 cup flour |
4 tablespoons butter, softened |
1 cup creamy peanut butter (for the best consistency, avoid natural or chunky) |
1 cup packed brown sugar |
2 eggs |
1 teaspoon vanilla extract |
3 ounces semisweet chocolate, chopped fine |
1/2 cup tbsps heavy cream |
1 tablespoon heavy cream |
Directions:
1. For the cookies:.
2. Preheat oven to 350. Line two baking sheets with Silpats.
3. In a small bowl, mix baking soda, salt and flour.
4. In the bowl of an electric mixture, beat butter and peanut butter until smooth. Add brown sugar, and beat until lightened and combined, about 2 minutes. Add eggs one at a time, beating after each addition until incorporated. Add vanilla.
5. Add ingredients to the batter all at once, mixing slowly until just combined. The mixture will look very wet and oily; this is OK.
6. Roll dough into balls about 3/4-1 inch in diameter, and space about 1 1/2 inches apart on each cookie sheet. Bake until lightly golden and dry on top, about 12 minutes.
7. Remove from oven, let rest for 5 minutes, and transfer to a wire rack to cool.
8. For the ganache:.
9. Meanwhile, make the ganache. Put chopped chocolate into a small, heatproof bowl. In a small saucepan, heat cream until just boiling, then pour over chopped chocolate. Mix well until smooth and fully incorporated. Chill until the chocolate mixture reads 70 degrees on a thermometer. This will be the best spreading consistency.
10. To assemble:.
11. Spread about 1 rounded teaspoon of the ganache on the flat side of a cookie with a small offset spatula. Top with a second cookie, flat side on the filling, forming sandwich. Repeat with remaining filling and cookies.
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