Peanut Butter Sandwich Cookies with Ganache Filling

On my first official day of break, I decided to make all of my cookies for my sister’s annual cookie party.  9 dozen cookies.  Not so bad when they’re drop cookies, but cut out sandwich cookies?  I’ll probably never do that again in one day…

14 hours later, I had all of the cookies for the party, and some extras that didn’t have filling that I finished up the following day.  The taste of these cookies may have made the extreme backache from being on my feet the entire day worth it.  They’re that good.
Two soft and slightly crisp peanut buttery cookies with a rich chocolate ganache sandwiched between.  They almost remind me of those Milano cookies, with more chocolate.  And peanut butter.  So, a whole lot better.  😉
Without making a quadruple recipe, these cookies are pretty easy to make, and they would be perfect for making with kids!  I always loved making cut out cookies when I was younger; my favorite part was choosing the cookie cutter and pressing it into the dough (and eating a whole lot of dough in the process).  The decorating part, I was less excited about.  It always sort of stressed me out (and still kind of does).
With sandwich cookies, decorating is super easy.  Just spoon the filling in between, press together, and voila!  Although I did dip them in colored sugar, too.
These are probably my new favorite cookie – peanut butter and chocolate can not be beat!  And you know I couldn’t pass up using my TARDIS cookie cutter.  I may or may not have made up my little baggie for the cookie party entirely out of TARDIS cookies.  Everyone else only gets one or two.  😉


What is your favorite Christmas cookie?
Peanut Butter Sandwich Cookies with Ganache Filling

yields 2-3 dozen sandwiches (depending on cookie cutter size)

Peanut Butter Sandwich Cookies with Ganache Filling

    For the cookies:
  • 3 cups white whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup (2 sticks) butter, softened
  • 1 cup natural peanut butter
  • 1 cup unrefined sugar
  • 1 Tbsp molasses
  • 1 tsp liquid stevia (or another cup of sugar)
  • 2 tsp vanilla extract
  • 2 eggs
  • For the ganache filling:
  • 8 oz. dark chocolate, chopped (I used 72%)
  • 1/2 cup heavy cream (or about 1/3 cup whole milk)
  • 1 tsp vanilla extract
For the cookies:

In a large bowl, stir the flour, baking powder, and salt together. Set aside.

In the bowl of a stand mixer, beat the butter, peanut butter, and sugar together until light and fluffy. Add the molasses, stevia, vanilla, and eggs, beating until smooth. Slowly add the flour mixture, stirring until a dough forms.

Cover the bowl of dough with plastic wrap, and transfer the dough to the refrigerator to chill for about 20 minutes.

Once the dough has chilled, line baking sheets with parchment paper, and preheat the oven to 350ºF.

Turn out the dough onto a lightly floured surface, and roll to about 1/4 inch thick. Cut with cookie cutters, and gently lift the shapes onto the parchment lined baking sheet.

Bake at 350ºF for 10-12 minutes, until slightly golden. Allow to cool on the sheet for about 10 minutes before removing to a wire rack to cool completely.

For the ganache filling:

Place the chopped chocolate into a medium heatproof bowl; set aside.

In a small saucepan over medium heat, heat the cream until just boiling. Pour the hot cream over the chopped chocolate, and whisk until smooth. Add the vanilla extract, and whisk until smooth again.

Allow to cool slightly before filling cookies.

To assemble:

Take one cookie and spoon about a tablespoon of ganache onto the center. Spread evenly across the cookie (not quite meeting the edges), and then press a matching cookie onto the filling to make a sandwich. Repeat with the remaining cookies.

Dip in sprinkles or colored sugar while still slightly wet, if desired.

Place finished cookies on a parchment or wax paper lined baking sheet to set. Once set, transfer to an airtight container for storage.