Peanut Butter and Chocolate Cookie Sandwiches

I have more spoons than forks and knives because…peanut butter.

I have friend from Australia. She once told me she didn’t understand Americans love of peanut butter and chocolate. “It’s the strangest flavor combination,” she said, taking a bite of a Vegemite sandwich. I about lost my mind.

You see, to me, peanut butter and chocolate is not only the ultimate flavor combination, but a way of life. It’s a gift from the gods.

I love the combo in any way, shape, or form. Ice cream? Yes. Reeces? Yes. I even add a swipe of peanut butter to my s’mores. So, as you can probably guess, these peanut butter and chocolate cookie sandwiches are on the top of my list.

Here’s my notes to make these cookie sandwiches extra satisfying:

• Use old school peanut butter, like Jif or Skippy, smooth or crunchy. Natural peanut butters are too oily.

• Use roasted and salted peanuts. Adding these salty wonders adds an extra salty, crunchy punch.

• Chill the dough. Chilling the dough helps the cookies hold their shape in the oven.

• When making the criss cross pattern, I dip my fork in sugar before hand. It helps the fork not stick to the dough.

• Use good quality chocolate. I’m a fan of dark chocolate, but any chocolate will do.

• Add a pinch of salt to the chocolate ganache. Salt enhances the flavor of chocolate.

Peanut Butter and Chocolate Ganache Sandwiches

Makes about 18 cookie giant sandwiches

You’ll need:

• 2 1/4 cups all purpose flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon baking powder

• 1/2 teaspoon kosher salt or sea salt

• 1 cup ( 2 sticks) unsalted butter, at room temperature

• 1 cup light brown sugar, firmly packed

• 1/2 cup granulated sugar + 1/4 cup for sprinkling

• 2 large eggs, at room temperature

• 2 teaspoons pure vanilla extract

• 1 heaping cup peanut butter (I recommend Skippy or Jif.)

• 1 cup finely chopped roasted salted peanuts

1. Preheat your oven to 350° F. Line baking sheets with parchment paper.

2. In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

3. With an electric mixer, cream the butter and sugars till light and fluffy, about 3 minutes.

4. With the mixer on low, add the eggs and vanilla. Mix till combined.

5. Add the peanut butter. Mix till combined.

6. With mixer on low, add the dry ingredients, mixing till just combined. Don't over mix.

7. Stir in the chopped peanuts.

8. Chill the dough for at least 60 minutes.

9. Roll chilled dough into 1 1/2" balls and place on prepared baking sheet, about 2-3 inches apart. Using a fork, press cookies flat using a criss cross pattern. Sprinkle with sugar.

10. Bake for 12-13 minutes, until cookies are lightly browned on edges.

11. Allow cookies to cool for 5 minutes then transfer to a wire rack to cool completely.

Chocolate Ganche

• 1/2 cup heavy cream

• 1 cup dark chocolate chips, or your favorite chocolate

• pinch of kosher salt

1. Place the chocolate and salt in a small bowl and set aside.

2. In a small sauce pan, heat the heavy cream until it begins to simmer.

3. Pour the cream over the chocolate and let it sit fir 30 seconds. Stir until it’s silk and smooth.

4. Allow the ganache to cool to cool slightly, but make sure it’s still spreadable. If it begins to firm up, just microwave it for about 5 seconds and stir.

Assemble the Cookie Sandwiches

1. The cookies should be completely cooled. The chocolate ganache should be cooled t, but spreadable.

2. Take a cooled cookie and add a heaping spoonful of room temperature chocolate ganache to the flat side. Spread gently to the edges, making a level layer.

3. Top with a second cookie, flat side down, and press firmly together.

4. Store the cookies in an airtight container for up to 5 days.

Enjoy!