If you’re a fan of rich, chocolatey desserts that also pack a punch of peanut butter goodness, then these Flourless Peanut Butter Chocolate Ganache Sandwich Cookies are calling your name! Imagine a cookie that is not only gluten-free but also easy to whip up with just a handful of wholesome ingredients. These cookies are the perfect treat for any occasion, whether you’re hosting a gathering or simply indulging in a sweet moment at home. With their soft, chewy texture and luscious chocolate ganache filling, they are sure to impress friends and family alike!
Why This Recipe Works
This recipe is a winner for several reasons. First, the star ingredient, creamy peanut butter, lends a rich flavor and a chewy texture that pairs perfectly with the chocolate. The combination of granulated sugar and light brown sugar gives the cookies a delightful sweetness while maintaining a nice chew. The use of only one egg keeps these cookies moist, and the baking soda helps them rise just enough to create the ideal sandwich cookie structure. Plus, the chocolate ganache filling adds a decadent layer of richness that elevates these cookies to the next level.
Your Shopping Guide
When it comes to gathering your ingredients for Flourless Peanut Butter Chocolate Ganache Sandwich Cookies, here’s what you’ll need:
- 1 cup creamy peanut butter: This is the base of the cookie, providing flavor and texture.
- 1/2 cup granulated sugar: For sweetness and a slight crunch.
- 1/2 cup light brown sugar: Adds moisture and depth of flavor.
- 1 large egg: Binds the ingredients together.
- 1 teaspoon vanilla extract: Enhances the overall flavor.
- 1 teaspoon baking soda: Helps the cookies rise.
- 1/4 teaspoon salt: Balances the sweetness.
- 1/2 cup chocolate chips: For the ganache filling.
- 1/4 cup heavy cream: Makes the ganache rich and creamy.
- 1/4 cup unsalted butter at room temperature: Adds a smooth texture to the filling.
- 1/2 cup creamy peanut butter: For the ganache filling, complementing the cookies.
- 1 cup powdered sugar: Sweetens and thickens the ganache.
- 1 tablespoon milk: Helps achieve the desired consistency for the ganache.
- 1/2 teaspoon vanilla extract: Further enriches the ganache flavor.
Toolbox for This Recipe
To create these delightful cookies, you’ll need a few kitchen essentials:
- Mixing bowls: For combining your ingredients.
- Whisk: To mix the cookie batter smoothly.
- Baking sheet: To bake your cookies evenly.
- Parchment paper: For easy cookie release and cleanup.
- Double boiler or microwave-safe bowl: For melting the chocolate for the ganache.
- Spatula: To spread the ganache between the cookies.
The Method for Flourless Peanut Butter Chocolate Ganache Sandwich Cookies
Step 1: Prepare the Cookie Dough
In a large mixing bowl, combine 1 cup of creamy peanut butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon baking soda, and 1/4 teaspoon salt. Using a whisk or a spatula, mix until all ingredients are well incorporated. The dough will be thick and slightly sticky.
Step 2: Form the Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading. Gently flatten each dough ball with the back of a fork or your fingers.
Step 3: Bake the Cookies
Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look a bit soft; that’s okay! They will firm up as they cool. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Step 4: Make the Chocolate Ganache Filling
In a double boiler or microwave-safe bowl, combine 1/2 cup chocolate chips and 1/4 cup heavy cream. If using a microwave, heat in 30-second intervals, stirring between each, until melted and smooth. Once melted, add 1/4 cup unsalted butter, 1/2 cup creamy peanut butter, 1 cup powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla extract. Mix until the ganache is creamy and well combined.
Step 5: Assemble the Sandwich Cookies
Once the cookies have cooled completely, take one cookie and spread a generous amount of the chocolate ganache on the flat side. Top with another cookie, flat side down, to create a sandwich. Repeat this process until all cookies are filled.
Swap Guide
If you need to make any substitutions or adjustments to the recipe, consider the following options:
- Nut butters: You can swap creamy peanut butter with almond or cashew butter for a different flavor profile.
- Sweeteners: For a healthier option, use coconut sugar or a sugar substitute that measures like sugar.
- Dairy-free option: Replace heavy cream with coconut cream or a non-dairy milk alternative for the ganache.
- Chocolate chips: Use dark chocolate or semi-sweet chocolate chips depending on your preference.
Easy-to-Miss Gotchas
When making your Flourless Peanut Butter Chocolate Ganache Sandwich Cookies, keep these tips in mind:
- Make sure your peanut butter is creamy and not the natural kind with oil separation, as it can affect the texture.
- Measure your ingredients accurately, especially the sugars, to ensure the right balance of sweetness and texture.
- Do not overbake the cookies; they should be soft in the center for the best texture.
- Let the ganache cool slightly before spreading it on the cookies to prevent melting them.
Storage Pro Tips
To keep your Flourless Peanut Butter Chocolate Ganache Sandwich Cookies fresh and delicious, consider the following storage tips:
- Store cookies in an airtight container at room temperature for up to 5 days.
- For longer storage, refrigerate the cookies, which can extend their shelf life up to 2 weeks.
- You can also freeze the cookies individually wrapped in plastic wrap and stored in a freezer-safe bag for up to 3 months. Thaw at room temperature before enjoying.
Ask the Chef
Can I make these cookies without eggs?
Yes, you can use a flax egg as a substitute. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water, let it sit for a few minutes to thicken, and then use it in place of the egg.
What if I don’t have baking soda? Can I use baking powder instead?
Yes, you can use baking powder instead, but keep in mind that the texture may differ slightly. Use 3 teaspoons of baking powder in place of 1 teaspoon of baking soda.
How do I ensure my ganache is the right consistency?
If your ganache is too thick, you can add a splash more heavy cream or milk to loosen it. If it’s too runny, let it sit for a few minutes to thicken before using.
Can I add other mix-ins to the cookie dough?
Absolutely! You can fold in chopped nuts, additional chocolate chips, or even dried fruits to customize your cookies further.
If you enjoyed making Flourless Peanut Butter Chocolate Ganache Sandwich Cookies, you might want to try these delightful recipes:
The Last Word
There’s something incredibly satisfying about creating your own cookies from scratch, especially when they are as decadent and delightful as these Flourless Peanut Butter Chocolate Ganache Sandwich Cookies. The combination of peanut butter and chocolate is a classic for a reason, and this recipe takes that beloved pairing to new heights. Whether you share them with loved ones or savor them all for yourself, these cookies are sure to bring joy to your day. So, roll up your sleeves, gather your ingredients, and get ready to indulge in a cookie experience that is both simple and sensational!
Flourless Peanut Butter Chocolate Ganache Sandwich Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, combine 1 cup of creamy peanut butter, 1/2 cup granulated sugar, 1/2 cup light brown sugar, 1 large egg, 1 teaspoon vanilla extract, 1 teaspoon baking soda, and 1/4 teaspoon salt. Using a whisk or a spatula, mix until all ingredients are well incorporated. The dough will be thick and slightly sticky.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Using a tablespoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie to allow for spreading. Gently flatten each dough ball with the back of a fork or your fingers.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. The centers may look a bit soft; that's okay! They will firm up as they cool. Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- In a double boiler or microwave-safe bowl, combine 1/2 cup chocolate chips and 1/4 cup heavy cream. If using a microwave, heat in 30-second intervals, stirring between each, until melted and smooth. Once melted, add 1/4 cup unsalted butter, 1/2 cup creamy peanut butter, 1 cup powdered sugar, 1 tablespoon milk, and 1/2 teaspoon vanilla extract. Mix until the ganache is creamy and well combined.
- Once the cookies have cooled completely, take one cookie and spread a generous amount of the chocolate ganache on the flat side. Top with another cookie, flat side down, to create a sandwich. Repeat this process until all cookies are filled.
Notes
- Ensure your peanut butter is creamy for the best texture.
- Measure ingredients accurately for the right balance of sweetness and texture.
- Do not overbake; cookies should be soft in the center.
- Let the ganache cool slightly before spreading to prevent melting the cookies.
