-
1
For the cookies:.
-
2
Preheat oven to 350.
-
3
Line two baking sheets with Silpats.
-
4
In a small bowl, mix baking soda, salt and flour.
-
5
In the bowl of an electric mixture, beat butter and peanut butter until smooth.
-
6
Add brown sugar, and beat until lightened and combined, about 2 minutes.
-
7
Add eggs one at a time, beating after each addition until incorporated.
-
8
Add vanilla.
-
9
Add ingredients to the batter all at once, mixing slowly until just combined.
-
10
The mixture will look very wet and oily; this is OK.
-
11
Roll dough into balls about 3/4-1 inch in diameter, and space about 1 1/2 inches apart on each cookie sheet.
-
12
Bake until lightly golden and dry on top, about 12 minutes.
-
13
Remove from oven, let rest for 5 minutes, and transfer to a wire rack to cool.
-
14
For the ganache:.
-
15
Meanwhile, make the ganache.
-
16
Put chopped chocolate into a small, heatproof bowl.
-
17
In a small saucepan, heat cream until just boiling, then pour over chopped chocolate.
-
18
Mix well until smooth and fully incorporated.
-
19
Chill until the chocolate mixture reads 70 degrees on a thermometer.
-
20
This will be the best spreading consistency.
-
21
To assemble:.
-
22
Spread about 1 rounded teaspoon of the ganache on the flat side of a cookie with a small offset spatula.
-
23
Top with a second cookie, flat side on the filling, forming sandwich.
-
24
Repeat with remaining filling and cookies.
