Wednesday, September 2, 2015

Peanut Butter Ganache Cookie Sandwiches




This summer, one of many projects I wanted to finish before my shoulder surgery was to refinish this antique hutch.  When a friend's mom's basement flooded, she decided she needed to get rid of some things she stored down there, one of which was this hutch, which had been in their family for several generations.









It seemed to have an original coat of paint in a soft blue-grey, but had been painted a peachy color topped with polycrylic at some point, which wasn't doing anything to highlight its beauty.  So after lugging it home in the back of my car, vacuuming off the spider eggs and giving it a good cleaning and thorough sanding, I painted the whole thing flat white.

Now it looks so lovely in our dining room, and is the perfect storage for all my cake pans down below and a few vintage pieces and other pretty things I like to display.







The hutch looked so pretty in the morning light, I was inspired to use it as the background for photographing these cookies.  These peanut butter oatmeal cookies filled with ganache were another treat I made for my brother's visit in July, to take with us on our trip to Paonia, CO.  I like my peanut butter cookies soft and chewy, and these don't disappoint in the slightest.  I tend to under-bake cookies, because I so love those soft centers with a slightly crisp edge.

These are the same cookies I baked in June for the strawberry rhubarb sorbet, one of my favorite cookie ice cream sandwiches I've posted on this blog, only this time I filled the cookies with bittersweet ganache and topped them off with a sprinkling of salt.

The rich creamy peanut butter, the crunch of the oats, the smooth dark chocolate, the flakes of salt - they all work together so harmoniously to create this perfect bite.








Peanut Butter Ganache Cookie Sandwiches
printable
  • 3/4 cup creamy peanut butter (not all-natural)
  • 1/2 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar, plus extra for rolling
  • 1/2 cup dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 1 1/4 cups all-purpose flour
  • 1/2 cup oats
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 ounces bittersweet chocolate, finely chopped
  • 2 ounces heavy whipping cream
In the bowl of your stand mixer fitted with the paddle attachment, beat the peanut butter, butter, granulated sugar and brown sugar on medium speed for about five minutes, until light and fluffy.

Scrape the bowl down and beat in the egg and vanilla.

In a separate bowl, combine the flour, oats, baking soda, salt and cinnamon.  With the mixer on low, add the dry ingredients by spoonfuls, just until combined.

Chill the dough for several hours, then preheat the oven to 375.  Roll the chilled dough into balls, and coat each ball in sugar.  Place on a parchment lined baking sheet, two inches apart, and flatten slightly with a fork.

Bake until pale golden brown, about 7-8 minutes.  Cool for several minutes on the pan, then carefully transfer the cookies to a wire rack to cool completely.

For the ganache, place the chopped chocolate in a bowl.  Warm the cream until it simmers, then pour the hot cream over the chocolate.  Let stand for three minutes, then stir until smooth and thick.  Let thicken slightly at room temperature.  Turn half the cookies over so the bottoms are facing up.  Spoon the ganache onto the cookies.  Let it set for a few minutes, then carefully place a second cookie on the ganache to make a sandwich.  Refrigerate until firm.

Yields about 3 dozen cookies / 1 1/2 dozen cookie sandwiches

Recipe from Curly Girl Kitchen

    32 comments :

    1. Everything you do is lovely.
      Really.
      Love the hutch and all your pretties:)

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      1. Awww, that's sweet. Shop Sweet Lulu is to blame for so many of my pretty props that aren't vintage, and they are having a sale this week! So tempting to get more... :)

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      2. I plan on a small order next time I visit the USA.. because of you;)

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    2. Those cookies look amazing! I love the way you photographed them too with the new backdrop :) Love the ganache filling!

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      1. Thank you! I was actually going to make more of these tonight, but am so tired after work, I just don't have the energy, so no cookies tonight. :(

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    3. These Peanut cookies Sandwiches are amazing, but the presentation is genious

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    4. what kind of oats are you using in the PB ganache cookie sandwiches? steel cut, quick oats, old fashion?

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    5. Where did you get those piece of cake plates? So cute!!!

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    6. I wish I knew, but a friend gave them to me a few years ago for my birthday. Aren't they cute? Two say "piece of cake" and the other two say "easy as pie".

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    7. These cookies look amazing! Can't wait to try them!

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    8. Do these taste like cinnamon? My son doesn't care for it. If so,,what could I sub for it? Love your blog,,you are so fun and talented!

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      1. Thank you! I don't think they taste like cinnamon, but I put it in pretty much everything because I love it. As it's just a spice, and doesn't affect the recipe, you can just leave it out if you don't like it. Maybe add a pinch of nutmeg instead.

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    9. Hi! These look fabulous! Are the cookies crisp, or are they chewy?

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    10. What kind of chocolate do you use? I always have a hard time finding the best to bake with , some is too bitter and others are too sweet want to find the best of both!! Thanks, Therese

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    11. 2 ounces of chocolate and cream seems like such a small amount! Is that measurement accurate?

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      1. Yes, it’s correct. You don’t need that much ganache to fill each.

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    12. What happens if you use all natural peanut butter? That is the only kind of peanut butter we keep in the house...

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      1. Since it’s runnier than processed peanut butter, just use a little less than called for and they should bake just fine.

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    13. These look delicious! How long will these keep and how would you store them?
      Thanks!
      Marie

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      1. I’ve made them ahead of time and frozen them for a few weeks until needed. Just keep them in an airtight Tupperware. At room temperature, they’ll be fresh for about 3-4 days.

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    14. I recently found your blog and am really enjoying your posts! I am also a food blogger and truly enjoy your writing style :)

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    15. Hi, I made these today, and they’re a hit with my family! With the addition of the cinnamon, pre-chocolate, they seem a little bit snickerdoodle-ish. :) Thank you so much for sharing this recipe!

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    16. These look delicious! I'm making them right now. What size cookie dough balls do you roll? I have two cookie scoops: 1Tbsp size and a 2Tbsp size. It makes a difference in bake times. I'm guessing I'll need the smaller one if your bake time is 7-8 minutes... right?

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      1. I didn't use a scoop for these, but my cookie scoop is about 1 1/2 tablespoons, which is probably the size I made these since they were pretty small. Hope that helps!

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      2. I used my small 1Tbsp size cookie scoop. For one baking sheet, I scooped it right onto the sheet and pressed with a fork. For another baking sheet, I scooped it right onto the sheet, pressed with a fork, and sprinkled sugar on them. For the third baking sheet, I scooped them, then rolled them into balls with my hands and rolled in sugar before pressing with a fork. Looks and texture... there wasn't a significant difference in scooping vs rolling. (I did pack my scoop pretty tight.) And as far as the sugar coating, it's prettier with sugar, but the cookies are still delicious without it and not quite as messy. If you're gifting or bake-sale-ing them, roll them in sugar. But if it's just to enjoy at home, especially with kids, skip the rolled sugar.
        Just my thoughts. 😊

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      3. This comment has been removed by the author.

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    17. Oh, and yes, thank you Heather! That is helpful. 😁

      I should also add that the 7-8 min bake time is perfect for my 1Tbsp size scoop

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