Peanut Butter & Chocolate Ganache Sandwich Cookies

Name: Peanut Butter & Chocolate Ganache Sandwich Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon baking soda; ½ teaspoon kosher salt; ½ cup flour; 4 tablespoons butter, softened; 1 cup creamy peanut butter (for the best consistency, avoid natural or chunky); 1 cup packed brown sugar; 2 eggs; 1 teaspoon vanilla extract; 3 ounces semisweet chocolate, chopped fine; ½ cup tbsps heavy cream; 1 tablespoon heavy cream

Servings: persons

1 teaspoon baking soda
½ teaspoon kosher salt
½ cup flour
4 tablespoons butter, softened
1 cup creamy peanut butter (for the best consistency, avoid natural or chunky)
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
3 ounces semisweet chocolate, chopped fine
½ cup tbsps heavy cream
1 tablespoon heavy cream

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.

1024

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 teaspoon baking soda, ½ teaspoon kosher salt, ½ cup flour, 4 tablespoons butter, softened, and more.

Yes, Peanut Butter & Chocolate Ganache Sandwich Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!