Chocolate Dipped Peanut Butter Sandwich Cookies

Chocolate Dipped Peanut Butter Sandwich Cookies

The Honey and I are planning a little getaway to the coast this weekend for the long holiday; just us and the pup. We both grew up by the ocean, and I can’t imagine a more comfortable, romantic place to be for Valentine’s Day. I made these lovely little Peanut Butter Sandwich Cookies – filled with cinnamon-spiced peanut butter cream and dipped in luscious dark chocolate ganache – as an early treat. Whether baked for a special someone or for your own private stash, they are equally seductive, and delicious year-round.

Chocolate Dipped Peanut Butter Sandwich Cookies
 
The perfect Valentine’s Day Treat: Dark Chocolate Ganache Dipped Peanut Butter Sandwich Cookies
Recipe by:
Yield: About 12 3-inch sandwich cookies
Ingredients
For the Peanut Butter Cookies
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3/4 cup smooth peanut butter
  • 1 cup white sugar
  • 3/4 cup brown sugar, packed
  • 2 tsp pure vanilla extract
  • 2 eggs
  • 3 cups all-purpose flour
  • 2 tsp ground cinnamon
  • 1 tsp baking powder
  • 1 tsp kosher salt
For the Peanut Butter Cream Filling
  • 2 tbsp unsalted butter
  • 1/2 cup smooth peanut butter
  • 1 tsp pure vanilla extract
  • 1/2 cup powdered sugar
  • 4 tbsp heavy whipping cream
  • 1 tsp ground cinnamon
  • 1/2 tsp kosher salt
For the Dark Chocolate Ganache
  • 8 oz dark chocolate chips
  • 1 cup heavy whipping cream
  • Optional: Sprinkles, to decorate
Instructions
For the Peanut Butter Cookies
  1. Preheat oven to 350 degrees. Using a stand-up electric mixer with the paddle attachment, beat the butter, peanut butter, and sugars until light and fluffy. Add the vanilla and eggs and beat to combine.
  2. Meanwhile, sift together the flour, cinnamon, baking powder and salt until thoroughly mixed. With the mixer on low, add the flour mixture, a half-cup at a time, until the dough is fully combined. The dough does not need to be refrigerated.
  3. Divide the dough in half, and form two round disks. Roll one half out onto a lightly-floured piece of parchment paper to about a 1/8″ thickness. Make sure that the parchment paper is the same size as your sheet pan.
  4. Use a 3″ cookie-cutter to cut out desired shapes. Leave at least half an inch between the cut-outs. Peel away the excess dough and transfer the cookies and parchment paper to a sheet pan. Repeat with the remaining dough.
  5. Bake for 6-8 minutes until the cookies are just beginning to brown. The cookies will be light in color. Transfer the cookies to a baking rack and let cool completely.
For the Peanut Butter Cream Filling
  1. Using an electric mixer on medium speed, mix the butter, peanut butter, vanilla and powdered sugar until well combined. With the mixer running, add the cream, one tablespoon at a time, until the filling is light and fluffy.
  2. Spread or pipe the filling on to half of the cookies, either with a knife, or using a pastry bag. Press the top cookie into the filling to create a sandwich, and set the cookies aside.
For the Dark Chocolate Ganache
  1. Heat the cream in a heavy-bottom saucepan over medium heat. Add the dark chocolate chips and stir continuously until the chocolate is fully melted and smooth.
  2. Remove from the heat and dip the cookies in the ganache. Decorate with sprinkles, if desired. Let cool on a baking rack until the chocolate is set.

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