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…
- 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
- 8 oz. dark chocolate, chopped (I used 72%)
- 1/2 cup heavy cream (or about 1/3 cup whole milk)
- 1 tsp vanilla extract
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.
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.
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.