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
  • 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