Peanut Butter Cookies Sandwiched With Ganache

"I'll confess I haven't made this recipe yet, but I wanted to submit it before I lost the newspaper clipping. The article attributed this recipe to "Cooking for Comfort" by Marian Burros. Cooking times are approximates."
 
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Ready In:
1hr 5mins
Ingredients:
13
Yields:
12 cookies
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ingredients

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directions

  • Place oven racks near middle position.
  • Preheat oven to 350 degrees.
  • Using electric mixer, cream together peanut butter and butter.
  • Add 1 1/2 cups minus 1 tablespoon sugar and cream 20 seconds on medium speed.
  • Scrape bowl and mix 30 seconds more.
  • Add eggs, 1 at a time, and beat well after each addition.
  • Beat in vanilla.
  • Sift together flour, baking soda and salt.
  • Add to peanut butter mixture all at once.
  • Mix until blended.
  • Stir in peanuts.
  • Scoop dough onto ungreased baking sheets; there should be 9 cookies per sheet.
  • You will need 3 sheets.
  • On each cookie, press down lightly with large fork in 2 directions to make cross, flattening dough slightly.
  • Sprinkle each with about 1/2 teaspoon sugar.
  • Bake 7-9 minutes in preheated oven.
  • Remove from oven and cool on baking sheets.
  • Cookies will be very soft, but as they cool they will firm up somewhat, though they will still be soft.
  • Remove cookies from sheets when cool and fill with ganache.
  • Spread ganache evenly over bottom side of 12 cookies.
  • Top with remaining 12 cookies.
  • To make ganache:

  • Break 1 pound bittersweet chocolate into small pieces and process in food processor fitted with metal blade until finely ground.
  • Heat 1 pint heavy whipping cream to boiling point on medium-high heat.
  • With motor running, pour cream into feed tube of processor; process until chocolate is smooth and melted.
  • Place in bowl and cool.
  • Refrigerate only long enough to thicken to spreadable consistency, so it will form thick layer between 2 cookies.
  • It can be reheated, if necessary, by placing bowl in warm water and stirring until smooth.

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