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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/4 tsp salt
1 large egg
1 tsp vanilla extract
3/4 cup peanut butter
11/4 cups flour
1 tsp baking soda
Cream the butter and sugars together with the paddle attachment of your mixer. Add the salt, egg, and vanilla and beat until smooth. Add the peanut butter and mix. Add the flour and baking soda and beat until combined. Refrigerate the dough for 20 minutes to firm up slightly.
Divide the dough into two portions. Using wax paper, roll each portion into logs 1 1/2 inch in diameter. Refrigerate for two hours or until firm. Preheat the oven to 325. Cut cookies into slices just thicker than 1/4 inch. Place them on a greased baking sheet and bake 12 to 14 minutes or until the cookies just start to brown on the edges. Cool on a wire rack.
For the filling: Mix 1/2 cup whipping cream, one tbsp butter, and 2 tbsp of light corn syrup in a heavy saucepan. Heat until it simmers. Remove the pan from the heat and immediately add six oz of semisweet baking chocolate chopped into pieces. Stir until the chocolate is melted into a smooth sauce. The filling will thicken as it cools.
NOTE: This can also be made with one cup of semisweet chocolate chips though the lack of cocoa butter in the chocolate chips will affect the flavor. If you use chocolate chips, increase the butter to two tbsp.
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PEANUT BUTTER SANDWICH COOKIES WITH GANACHE FILLING
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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup butter
1/2 cup sugar
1/2 cup brown sugar
1/4 tsp salt
1 large egg
1 tsp vanilla extract
3/4 cup peanut butter
11/4 cups flour
1 tsp baking soda
Cream the butter and sugars together with the paddle attachment of your mixer. Add the salt, egg, and vanilla and beat until smooth. Add the peanut butter and mix. Add the flour and baking soda and beat until combined. Refrigerate the dough for 20 minutes to firm up slightly.
Divide the dough into two portions. Using wax paper, roll each portion into logs 1 1/2 inch in diameter. Refrigerate for two hours or until firm. Preheat the oven to 325. Cut cookies into slices just thicker than 1/4 inch. Place them on a greased baking sheet and bake 12 to 14 minutes or until the cookies just start to brown on the edges. Cool on a wire rack.
For the filling: Mix 1/2 cup whipping cream, one tbsp butter, and 2 tbsp of light corn syrup in a heavy saucepan. Heat until it simmers. Remove the pan from the heat and immediately add six oz of semisweet baking chocolate chopped into pieces. Stir until the chocolate is melted into a smooth sauce. The filling will thicken as it cools.
NOTE: This can also be made with one cup of semisweet chocolate chips though the lack of cocoa butter in the chocolate chips will affect the flavor. If you use chocolate chips, increase the butter to two tbsp.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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