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    Home » Recipes » Everyday Desserts

    Peanut butter sandwich cookies filled with chocolate ganache

    Modified: Oct 11, '21 · Published: Apr 20, '20 · By: Beth Klosterboer · Commission earned on paid or sponsored links.

    Jump to Recipe

    Spread creamy chocolate ganache in between two soft and chewy peanut butter cookies to make the most amazing peanut butter sandwich cookies. These cookies are simple enough to make for an afternoon snack or a weeknight dessert.

    Chocolate ganache filled peanut butter sandwich cookies with a bottle of milk.

    Batches of peanut butter cookies come out of my oven on a regular basis. If I ask my husband what cookies he wants me to make these are always at the top of his list.

    This is not the first time I've shared this recipe. I've used it to make adorable 3-D Turkey Cookies and festive Jack-O-Lantern Cookies. I even used it as the base of a delicious Peanut Butter Cookie Sundae.

    I've had this recipe in my recipe box since childhood. It makes soft and chewy cookies that are loaded with peanut butter flavor.

    Peanut butter cookies sandwiched together with chocolate ganache filling.

    To make them taste even more amazing I love to sandwich two cookies together with chocolate ganache filling.

    The fudgy filling makes the cookies even softer and adds a decadent chocolate flavor which balances beautifully with the peanut butter.

    The best part about this recipe is its simplicity. The cookies are easy to make and the chocolate ganache filling is too.

    homemade peanut butter cookies on a cooling rack with a bottle of milk

    Let's bake cookies.

    Ingredients:

    • unsalted butter
    • creamy peanut butter
    • light brown sugar
    • granulated sugar
    • eggs
    • all-purpose flour
    • baking soda
    • baking powder
    • salt

    Supplies:

    • 1-ounce cookie (ice cream) scoop
    • baking sheets
    • parchment paper or silicone mats

    Instructions:

    • Beat the butter until light and fluffy then add the peanut butter and beat until smooth.
    • Add the brown sugar and granulated sugar and beat until well combined.
    • Add the eggs and beat to combine.
    • In a separate bowl stir together the flour, baking soda, baking powder, and salt.
    • Pour it into the wet ingredients and blend just until combined.
    • Scoop out 1-ounce portions of the cookie dough and arrange on a baking sheet.
    • Flatten using a fork then rotate the cookies and flatten with the fork again.
    • Bake in a 350-degree oven for 10-12 minutes until the edges are set and the tops of the cookies no longer look wet.
    • Remove from the oven and allow the cookies to cool for at least 10 minutes on the baking tray.
    • Then you can move them to a cooling rack to cool completely or you can just leave them on the tray.

    NOTES:

    • I like to use my stand mixer to make this cookie dough.
    • You can use a hand-held mixer for the wet ingredients but once you add the flour, you should mix the dough by hand so you don't burn out the motor in your mixer.

    step-by-step process for making chocolate ganache

    Make chocolate ganache filling.

    Making chocolate ganache is quite easy, but you can have trouble if you overheat or underheat your cream. You can see my very detailed tutorial including troubleshooting tips for making smooth and creamy chocolate ganache, here.

    Here are the basics.

    Ingredients:

    • 8 ounces semi-sweet chocolate, finely chopped
    • ⅔ cup heavy whipping cream

    Instructions:

    • Pour finely chopped chocolate into a shallow bowl.
    • Create a well in the center of the chocolate ( a hole where you can see the bottom of the bowl). This will allow the cream to get under the chocolate more easily.
    • Heat your cream over medium heat to a simmer on the stove, just until bubbles begin to form.
    • Immediately pour the hot cream over the chocolate, making sure it covers all of the chocolate. 
    • Set aside undisturbed for 3 minutes to allow the chocolate to begin to melt.
    • Then begin stirring the mixture in small circles in the center of the bowl.
    • As the chocolate and cream start to darken and come together you can begin to make your circle bigger.
    • Continue stirring until the cream and chocolate come together then widen the circle again and continue until the entire bowl of cream comes together.
    • Be sure to scrape the bottom and sides of the bowl.
    • Then quit stirring as soon as the chocolate and cream come together to create a silky smooth ganache.
    • If you overmix the ganache it can become grainy.
    • Cover the bowl of ganache with a tight-fitting lid or press a piece of plastic wrap onto the top surface of the ganache and set it aside at room temperature until it thickens to a frosting-like texture. 

    step-by-step process for piping chocolate ganache filling in between two peanut butter cookies

    Add the filling.

    • Either fill a pastry bag with the chocolate ganache and pipe it onto a cookie or simply spread it on using a knife or spatula.
    • Gently press another peanut butter cookie on top.

    You'll get a nice even amount of filling if you use a pastry bag. If you use a star-shaped tip you'll have some ridgelines in the filling too which looks nice.

    soft and chewy peanut butter sandwich cookies are filled with decadent chocolate ganache

    Recipe

    Peanut butter cookies sandwiched together with chocolate ganache filling.
    Print
    Peanut butter sandwich cookies filled with chocolate ganache
    Prep Time
    30 mins
    Cook Time
    12 mins
     

    Soft and chewy peanut butter cookies are sandwiched together with a decadent chocolate ganache filling.

    Course: Dessert
    Cuisine: American
    Keyword: chocolate ganache, peanut butter, peanut butter cookies
    Servings: 24 sandwich cookies
    Calories: 309 kcal
    Author: Beth Klosterboer
    Ingredients
    Peanut Butter Cookies
    • 1 cup unsalted butter softened
    • 1 cup creamy peanut butter
    • 1 cup light brown sugar
    • 1 cup granulated sugar
    • 2 eggs
    • 3 cups all-purpose flour
    • 1 ½ teaspoons baking soda
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    Chocolate Ganache
    • 8 ounces semi-sweet chocolate finely chopped
    • ⅔ cup heavy whipping cream
    Instructions
    Peanut Butter Cookies
    1. Preheat oven to 350 degrees Fahrenheit.

    2. Beat the butter until light and fluffy.

    3. Then add the peanut butter and beat until creamy.

    4. Add the brown sugar and granulated sugar and beat until well combined.
    5. Then stir in the eggs until combined.

    6. In a separate bowl stir together the flour, baking soda, baking powder, and salt.
    7. Combine the dry and wet ingredients and stir just until combined.

    8. Scoop out 1-ounce portions of the cookie dough and arrange on a baking sheet with a few inches in between.

    9. Use a fork to flatten the cookies using a criss-cross pattern.

    10. Bake for 10-12 minutes until the edges are set and the tops of the cookies no longer look wet.

    11. Allow cookies to cool for 10 minutes on the baking sheet then place them on a cooling rack until cooled completely.

    Chocolate Ganache
    1. Pour finely chopped chocolate into a shallow bowl.
    2. Heat your cream over medium heat to a simmer on the stove, just until bubbles begin to form.
    3. Immediately pour the hot cream over the chocolate.

    4. Set aside undisturbed for 3 minutes to allow the chocolate to begin to melt.
    5. Then begin stirring the mixture in small circles in the center of the bowl.
    6. As the chocolate and cream start to come together you can begin to make your circle bigger, stirring until all the chocolate and cream emulsify.

    7. Cover the bowl of ganache with a tight-fitting lid or press a piece of plastic wrap onto the top surface of the ganache and set it aside at room temperature until it thickens to a frosting-like texture.
    8. Either fill a pastry bag with the chocolate ganache and pipe it onto half of the peanut butter cookies or simply spread it on using a knife or spatula.

    9. Gently press another peanut butter cookie on top.
    Recipe Notes

    Store the cookies in an airtight container at room temperature for up to 5 days.

    rate the recipe

    Did you make this recipe or do you just think it is super cute? Let me know by leaving a comment and rating the recipe below.

    Beth Jackson Klosterboer blogger, recipe developer, and chocolatier.

    I love making fun food for parties and special occasions and sharing my creative ideas with you.

    If you make this recipe and share it online be sure to link back to this post and use #hungryhappenings.

    Thanks and have a sweet day! - Beth

     

     

    If you like this peanut butter cookie recipe you might also like these other cookie recipes...

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    Chocolate Peanut Butter Cookies served with a cold glass of milk make a perfect snack.

    Chocolate Sandwich Cookie with Peanut Butter Fudge Filling

     

    a tall stack of homemade peanut butter sandwich cookies filled with chocolate ganache set next to a bottle of milk

     

    • Author
    • Recent Posts
    Beth Klosterboer
    Beth Klosterboer
    Hi, I'm Beth Klosterboer, a professional chocolatier & baker, cookbook author, and event planner. I love sharing recipes for happy occasions here on Hungry Happenings. I also create easy fudge recipes to share at HowToMakeEasyFudge.com, rice krispie treat recipes at HowToMakeCerealTreats.com, and easy cookie recipes at HowToMakeEasyCookies.com
    Beth Klosterboer
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      Recipe Rating




    1. The Partiologist says

      April 21, 2020 at 8:31 am

      Sounds delicious, one of my favorite combos...peanut butter and chocolate!

      Reply
    Beth Jackson Klosterboer

    Welcome to Hungry Happenings!

    I'm Beth. I've been a professional chocolatier & baker for over 30 years, have written 5 cookbooks, and love creating fun food for holidays and special occasions.

    Read more about me →

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