Chocolate and peanut butter are a cookie marriage made in heaven. These little delicacies remind me of an Oreo cookie but with more punch of flavor. Several weeks ago I was shopping in downtown Danville with a good friend and we stopped in a darling café to get an iced latte. There was one lone cookie left and it was a mini peanut butter and chocolate sandwich cookie. I was inspired to create my own version of this little gem.
Cookies
1 C. Four
½ t. Baking soda
¼ t. Salt
½ C. Butter
¾ C. Dark brown sugar, packed
1 Egg
1 t. Vanilla
1 C. Peanut butter, smooth
Use an electric mixer, cream together butter and sugar until light and fluffy. Add the egg, vanilla extra, salt and baking soda and mix. Add the peanut butter and cream for a couple minutes. Add the flour and mix well together. Chill for at least 30 minutes.
Use a 1 inch ice cream scooper to form one inch balls. Roll in your hand until smooth and then place onto non-stick cookie sheet and press with your fingers until about ¼ inch thick. Using a thin fork, gently press down to form lines and turn 45 degrees to place second set of lines. Bake at 350 for about 9 minutes. Let cool one minute, remove and place onto wire rack cool completely before filling with the chocolate ganache. Place about one teaspoon of thicken ganache on cookie and then place an equal sized cookie on top and gently push together. Makes approximately 32 sandwich cookies.
Chocolate Ganache
½ C. Heavy cream
1 C. Semi sweet chocolate chips
Create a double boiler by putting hot water in the bottom of a sauce pan and place a metal or glass bowl on top that is slightly larger. Put the burner on medium to heat the water. Add the cream and chocolate chips. Let melt slowly and stir until it is a thick syrup consistency. Let cool about 15 minutes, then place into refrigerator until when you stir it, it has a pudding feel. About 15 to 25 minutes before using.
Cookies
1 C. Four
½ t. Baking soda
¼ t. Salt
½ C. Butter
¾ C. Dark brown sugar, packed
1 Egg
1 t. Vanilla
1 C. Peanut butter, smooth
Use an electric mixer, cream together butter and sugar until light and fluffy. Add the egg, vanilla extra, salt and baking soda and mix. Add the peanut butter and cream for a couple minutes. Add the flour and mix well together. Chill for at least 30 minutes.
Use a 1 inch ice cream scooper to form one inch balls. Roll in your hand until smooth and then place onto non-stick cookie sheet and press with your fingers until about ¼ inch thick. Using a thin fork, gently press down to form lines and turn 45 degrees to place second set of lines. Bake at 350 for about 9 minutes. Let cool one minute, remove and place onto wire rack cool completely before filling with the chocolate ganache. Place about one teaspoon of thicken ganache on cookie and then place an equal sized cookie on top and gently push together. Makes approximately 32 sandwich cookies.
Chocolate Ganache
½ C. Heavy cream
1 C. Semi sweet chocolate chips
Create a double boiler by putting hot water in the bottom of a sauce pan and place a metal or glass bowl on top that is slightly larger. Put the burner on medium to heat the water. Add the cream and chocolate chips. Let melt slowly and stir until it is a thick syrup consistency. Let cool about 15 minutes, then place into refrigerator until when you stir it, it has a pudding feel. About 15 to 25 minutes before using.
Super cute and looks yummy. I must try these. Love your blog!!!
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