Peanut Butter Ganache Cookie Sandwiches

These tasty little morsels are a gorgeous autumnal treat! I like them teeny tiny, but I suppose you could make giant ones and they’d be equally delicious! These are chewy cookies, perfect for sharing. The only drawback is the amount of cookie halves you need to batch bake to sandwich together. But the recipe is pretty simple, so there’s a little time saving there!

I’ve realised that there’s been a fair amount of peanut butter recipes posted over the last few months, I just love the peanut butter/chocolate combo! But apologies if peanut butter isn’t your thing – I’ll find something different for December!

Peanut Butter Ganache Cookie Sandwiches


200g smooth peanut butter (not natural)
100g baking spread/butter
100g caster sugar
80g dark brown sugar
1 egg
1 tsp vanilla extract
180g plain flour
50g oats
½ tsp bicarbonate of soda

pinch of salt
100g dark chocolate
100ml double cream


  1. Pre heat your oven to 190°C/170°C fan/Gas Mark 5.
  2. Beat together the peanut butter, butter and both the sugars on a medium speed for five minutes.
  3. Add the egg and vanilla and beat again, making sure it’s well combined.
  4. Pop the flour, oats, bicarbonate of soda and salt into the bowl and give it a mix. Make sure your mixer is on low, then increase the speed once all the flour’s in until it comes together.
  5. Divide your mixture and roll into balls about an inch/3cm in diameter.
  6. Roll each ball in Demerara sugar for extra crunch if you like!
  7. Press them down with a fork and bake in batches for about eight minutes, until the edges are just starting to turn golden.
  8. Let them cool on the trays for five minutes, then transfer to cooling racks and do the next batch!
  9.  You’ll need to let them cool completely before you sandwich them together with the ganache.
  10. Chop up your chocolate into chunks and pop into a heatproof bowl.
  11. Heat up the cream in a saucepan until just simmering, then pour over the chocolate and leave it for a few minutes.
  12. Stir until all the chocolate is melted and the ganache is lovely and thick.
  13. Leave it to stand until it’s room temperature and spreadable.
  14. Spread the ganache onto the underside of a cookie and pop another on top.
  15. Leave to set.
  16. Eat a few. Then maybe a few more…


Adapted from Curly Girl Kitchen


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