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
- Yield: About 12 3-inch sandwich cookies 1x
Description
The perfect Valentine’s Day Treat: Dark Chocolate Ganache Dipped Peanut Butter 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
- 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.
- 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.
- 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.
- 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.
- 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
- 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.
- 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
- 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.
- 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.