Peanut
Butter Sandwich Cookies with Ganache Filling
This
is really a recipe for peanut butter yoyo cookies—thin peanut
butter wafers sandwiched with a creamy chocolate filling. This recipe
is bound to be a hit at your house. It’s one of our favorite recipes.
For the very best cookies,
use a quality chocolate though good quality chocolate chips will make
a fine cookie.
Ingredients
1/2 cup butter
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 teaspoon salt
1 large egg
1 teaspoon vanilla extract
3/4 cup peanut butter
1 1/4 cups all-purpose flour
1 teaspoon baking soda
Directions
1. Cream the butter
and sugars together with the paddle attachment of your mixer. Add the
salt, egg, and vanilla and beat until smooth. Add the peanut butter
and mix.
2. Add the flour and baking soda and beat until combined.
3. Refrigerate the dough for 20 minutes to firm up slightly.
4. Divide the dough into two portions. Using wax paper, roll each portion
into logs 1 1/2-inches in diameter. Refrigerate for two hours or until
firm
5. Preheat the oven to 325 degrees. Cut cookies into slices just thicker
than 1/4 inch. Place them on a greased baking sheet and bake 12 to 14
minutes or until the cookies just start to brown on the edges. Cool
on a wire rack.
For the
filling:
Mix 1/4 cup whipping
cream, one tablespoons butter, and 2 tablespoons of light corn syrup
in a heavy saucepan. Heat until it simmers. Remove the pan from the
heat and immediately add six ounces of semisweet baking chocolate chopped
into pieces. Stir until the chocolate is melted into a smooth sauce.
The filling will thicken as it cools.
This can also be
made with one cup of semisweet chocolate chips though the lack of cocoa
butter in the chocolate chips will affect the flavor. If you use chocolate
chips, increase the butter to two tablespoons.
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