I made these a couple of months ago for a ladies movie and dessert night at my church. I really had no doubts that they’d turn out delicious but I hadn’t anticipated just HOW delicious. They were pretty simple to make and I think make for a very attractive finished product worthy of any gathering.
(sorry this picture isn’t better, I only had my phone’s camera!)
(from the blog annies-eat.net)
Peanut Butter Chocolate Ganache Sandwich Cookies
Peanut Butter Cookies
1 1/4 cups all-purpose flour
1/2 tsp. baking soda
1/4 tsp. baking powder
1/8 tsp. salt
pinch of grated nutmeg
1 stick (4 oz.) unsalted butter, at room temperature
1/2 cup peanut butter (crunchy or smooth)
1/2cup packed light brown sugar
6 tbsp. sugar
1 large egg
3/4 cup chopped salted peanuts
about 1/4 cup sugar, for rolling
Position the racks to divide the oven into thirds and preheat the oven to 350°. Line two baking sheets with parchment or silicone mats.
Whisk together the flour, baking soda, baking powder, salt and nutmeg.
Working with a stand mixer, fitted with a paddle attachment, beat the butter on medium speed for a minute or two, until smooth and creamy. Add the peanut butter and beat for another minute. Add the sugars and beat for 3 minutes more. Add the egg, beating for 1 minute after addition. Scrape down the sides and the bottom of the bowl and, on low speed, add the dry ingredients, mixing only until they just disappear. Mix in the chopped peanuts. You’ll have a soft, pliable dough.
Pour the 1/4 cup of sugar into a small bowl. Working with a level tablespoonful of dough for each cookie (or slightly smaller which is what I did), roll the dough between your palms into balls and drop the balls, a couple at a time, into the sugar. Roll the balls around in the sugar to coat them, then place on the baking sheets, leaving 2 inches between them.
Bake for about 8 minutes, rotating the sheets from top to bottom and front to back at the midway point. When done, the cookies will be lightly colored and still a little soft. Let the cookies sit on the sheets for a minute before transferring them to cooling racks with a wide metal spatula. Cool to room temperature.
For the ganache:
3/4 cup heavy cream
1 tbsp. butter
9 oz. bittersweet chocolate, broken into 1/4 oz. pieces
To make the ganache, heat the heavy cream and the butter in a saucepan over medium-high heat. Bring to a boil. Place the chocolate in a stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Cover with plastic wrap and chill for at least 1 hour, or until the ganache has thickened enough to be piped onto a cookie.
Match the cooled cookies up into pairs by size. Turn one cookie of each pair over so that the flat side is facing up. Place the chilled ganache into a plastic bag with a corner snipped off. Pipe a swirl of ganache onto the flat face of each pair. Top with the other cookie of each pair and press it onto the ganache, so that it is pushed to the edges of the sandwich. Refrigerate for 1 hour or until set. Bring to room temperature to serve.