Ingredients
Equipment
Method
Preparation Steps:
- 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.