After baking the peanut butter cookie squares last weekend, I couldn’t help but think about the many different iterations in which these could be served. They’re delicious on their own (with a tall glass of cold milk, of course), and I shared my peanut butter and jelly ice cream sandwiches with you last week (just in time for National PB&J Day). But I couldn’t very well overlook one of the most classic peanut butter combinations of all times, could I?
Chocolate and peanut butter go hand-in-hand, and this dessert marries them in a beautiful way. The cookies are soft and sweet, and the dark chocolate from the ganache coating and buttercream filling provide a slightly bitter note; the result is a dessert that is rich and decadent without being too much so. I coated my cookies entirely with the ganache, but you could easily drizzle just a bit over the top if you prefer.
Wait. Did I just suggest using less chocolate?
Regardless of how much ganache you decide to use with these peanut butter sandwich cookies, they add a little extra oomph to the standard fare and provide a great presentation. You can also top them with chopped peanuts, mini chocolate morsels, or drizzled white chocolate if you want some variety.
- 24 peanut butter cookies (Click the link for the recipe)
- 1 cup of heavy cream
- 10 oz. good dark chocolate, chopped
- ½ cup unsalted butter
- ½ cup shortening
- 1 teaspoon vanilla
- 4 cups powdered sugar
- ¼ teaspoon cinnamon
- ¾ cup cocoa powder
- Milk as needed (1 tablespoon at a time)
- Chop chocolate and pour into a large bowl.
- In a small pot, heat the cream over medium heat just until it starts to boil; remove it from heat and pour over the chopped chocolate pieces.
- Stir well until the chocolate has melted and you have a smooth chocolate sauce; set aside.
- Cream the butter and shortening together with your mixer.
- Add the powdered sugar one cup at a time until the sugar is all incorporated into the mixture.
- Add the cocoa powder to the mix. Your frosting will, at this point, be very thick and stiff. Add milk one tablespoon at a time until the mixture has reached your desired consistency (typically 4 tablespoons); you don't want it too thin for the cookie filling.
- Mix in vanilla and cinnamon.
- Spread two tablespoons of chocolate buttercream on the underside of one peanut butter cookie, then sandwich another cookie on top.
- Set all 12 of your sandwich cookies on a cooling rack with wax paper underneath.
- Drizzle the chocolate ganache over top of your cookies; if desired, top with chopped peanuts, coconut, mini chocolate morsels, or white chocolate.
- Refrigerate cookies before serving until the ganache has set; about 30-45 minutes.