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Peanut Butter Sandwich Cookies with Whipped Ganache

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Small, soft-baked Peanut Butter Sandwich Cookies made extra delicious with an easy, whipped dark chocolate ganache filling. The perfect combination of sweet cookie and rich, decadent frosting!

Peanut Butter Sandwich Cookies

I’ve got to start this off by saying that these peanut butter cookies are good enough for their own post. No ganache. No gimmicks. Just straight up, tried and true peanut butter cookies. They’re soft, simple to make, and not too sweet or greasy. But because I’m looking to make my life harder (okay, not quite), I just had to add a whipped chocolate ganache frosting (I promise it’s easy!)! I got the idea for these sandwich cookies from the lovely Lee from Lane & Grey Fare – she has beautiful photos for her Wow Butter Sandwich Cookies that surely inspired me.

Now onto the whipped ganache – it’s so easy to make. With a few simple steps, and a bit of waiting for the ganache to set, you’ll have a rich, silky-smooth dark chocolate frosting made with zero powdered sugar. If dark chocolate isn’t your thing, and your sweet tooth needs a little more sugar, you can totally make this whipped ganache with your favorite semi-sweet or milk chocolate (if you aren’t dairy-free). I ever-so-mildly adapted this ganache recipe from Baking A Moment, so head to her blog for more detailed tips on making the whipped ganache.

What You’ll Need

  • Plant-based butter adds moisture and a soft, non-greasy texture to the peanut butter cookies. You can use regular butter or plant-based butter, but make sure it is stick form.
  • Light brown sugar adds sweetness and moisture. A dark brown sugar can be used in its place.
  • White or unrefined cane sugar also adds sweetness and lends a hand to the perfect cookie texture. I recommend using a white cane sugar or an unrefined cane sugar.
  • Natural peanut butter brings peanut butter flavor and moisture. I like to use a room temperature runny peanut butter (made with just peanuts) for this recipe. Feel free to use one with or without salt.
  • Egg binds the ingredients together, while the extra egg yolk keeps the cookies soft and a bit chewy.
  • Vanilla extract adds flavor.
  • Corn starch helps the cookies stay soft for multiple days.
  • Baking soda leavens the cookies.
  • Salt enhances flavor.
  • All-purpose flour makes up the bulk of the cookie dough. Feel free to use a bleached or unbleached variety.
  • Dark chocolate is used to make the ganache filling. Feel free to use any level of chocolate for this recipe – dark, semi-sweet, or milk (if you aren’t dairy-free). A semi-sweet or milk chocolate will lend to a sweeter filling.
  • Oat milk turns the chocolate into ganache and helps whip the ganache into a smooth frosting. I haven’t tested this recipe with any other milks.

More Peanut Butter Recipes

Peanut Butter Swirl Brownie Cookies

Peanut Butter Stuffed Chocolate Cookies

Inside Out Peanut Butter Blossoms

Brownie Sandwich Cookies with Peanut Butter Frosting

No-Bake Chocolate Peanut Butter Oat Bars

Yield: 15 Sandwich Cookies

Peanut Butter Sandwich Cookies with Whipped Ganache

Peanut Butter Sandwich Cookies with Whipped Ganache

Small, soft-baked peanut butter cookies sandwiched together with an easy, whipped dark chocolate ganache. The perfect combination of sweet cookie and rich, decadent frosting!

Prep Time 30 minutes
Cook Time 30 minutes
Additional Time 1 hour
Total Time 2 hours

Ingredients

Peanut Butter Cookies

  • 1/4 cup (58g) plant-based butter stick, softened

  • 1/2 cup (86g) light brown sugar, lightly packed

  • 1/2 cup (110g) cane sugar

  • 1/2 cup (128g) natural peanut butter (made with just peanuts), room temp
  • 
1 large egg + 1 large egg yolk

  • 1/2 tsp vanilla extract
  • 

1 tsp corn starch
  • 
1/2 tsp baking soda
  • 
1/2 tsp salt

  • 1 1/4 (163g) cup unbleached all-purpose flour

Ganache Filling

  • 6oz (170g) dark chocolate, chopped

  • 2/3 cup (160g) oat milk
  • ~1-2 extra oat milk

Instructions

Make the PB Cookies

  1. Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper.
  2. In a large bowl, beat together the plant-based butter (or regular butter) and sugars. Beat in the peanut butter and then the egg, egg yolk, and vanilla extract. Beat in the corn starch, baking soda, and salt. Finally, use a large spoon or spatula to stir in the flour until all is combined.
  3. Scoop cookies 1 Tbsp in size, 8-10 per baking sheet. Roll the dough balls smooth and then press each one down slightly (you can use a fork if you prefer).
  4. Bake at 350°F for 6-7 minutes. Allow the cookies to cool for 2 minutes before transferring to a cooling rack. Repeat until all cookies are baked, making sure to only bake on a room temperature baking sheet.

Make Whipped Ganache & Assemble Cookies

  1. Chop the chocolate into tiny pieces/slivers and add to a small bowl; set aside.
  2. Heat the oat milk to a boil and pour over the chopped chocolate. Allow the chocolate and hot milk to sit for five minutes and then stir until everything is smooth and combined.
  3. Allow the ganache to sit at room temperature until it firms up enough to be considered solid (this will take a while).
  4. Once the ganache is solid, scoop it into a medium bowl. Begin beating the ganache with a handheld or stand mixer, adding extra oat milk 1 tsp at a time until the ganache forms a silky frosting.
  5. Add the whipped ganache frosting to a piping bag fitted with your favorite tip (I used a large round tip). Pipe a thin layer of frosting onto half of the peanut butter cookies and top each with a plain cookie as you go along. Continue until all sandwich cookies are assembled.
  6. Store leftover cookies in an airtight container at room temperature.

Notes

Sandwich cookies inspired by Lane & Grey Fare and the ganache recipe is slightly adapted from Baking A Moment

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

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Double Chocolate S’mores Cookies

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Dark Double Chocolate S’mores Cookies stuffed with marshmallow and plenty of crumbly, sweet graham cracker. Enjoy them warm for maximum marshmallow stretch 😉

Double Chocolate S’mores Cookies

We’re finally nearing the warm summer months, and we all know what that means: S’MORES DESSERTS. They’re already popping up on my Instagram feed, and I’m so ready for all things chocolatey, marshmallow-y, and graham cracker-y (wow, that’s a mouthful). 

For these cookies, I’ve combined two of my favorites: Chocolate Sprinkle Cookies (minus the sprinkles) and S’mores Chocolate Chip Cookies. And let me just say, the end result is so good. These cookies are fudgy, sweet, and packed with marshmallow flavor. If you’re a fan of s’mores and chocolate then I know you will love these.

Ingredients You’ll Need

  • Semi-sweet chocolate chips are used both melted and whole in this recipe for maximum chocolate flavor. I always make sure mine are dairy-free.
  • Plant-based butter adds moisture and flavor. Feel free to use regular butter or plant-based butter.
  • Sugar adds sweetness and lends a hand to proper cookie texture. I used an unrefined cane sugar for my cookies, but you can also use a regular white granulated sugar.
  • Vanilla extract adds flavor.
  • Eggs act as a binder to hold the ingredients together. I haven’t tested this recipe with any egg replacements.
  • All-purpose flour makes up the bulk of the dough. I usually use an unbleached variety, but any all-purpose flour (bleached/unbleached) will work.
  • Graham cracker crumbs are added to the cookie dough.
  • Dutched cocoa powder is darker in color and richer in flavor than regular, natural cocoa powder. For maximum chocolate flavor, I only recommend Dutched cocoa (Hershey’s Special Dark is now 100% Dutched + easy to find).
  • Baking soda leavens the cookies and helps them spread properly.
  • Salt enhances flavor.
  • Marshmallows add that ooey gooey s’mores feel and flavor to these cookies. I like to use the large marshmallows for this recipe – easier to “stuff” in the dough balls.
  • Whole graham cracker pieces are crumbled over the dough balls for extra graham flavor and aesthetic. 

More S’mores Dessert Recipes

S’mores Rice Krispie Treats

S’mores Chocolate Chip Cookies

S’mores Cookie Skillet Pie

Yield: 14 Cookies

Double Chocolate S'mores Cookies

Double Chocolate S'mores Cookies

Dark Double Chocolate S'mores Cookies stuffed with marshmallow and plenty of crumbly, sweet graham cracker. Enjoy them warm for maximum marshmallow stretch 😉

Prep Time 1 hour
Cook Time 30 minutes
Additional Time 1 hour
Total Time 2 hours 30 minutes

Ingredients

Cookie Dough

  • 1 cup (170g) semi-sweet chocolate chips

  • 1/3 cup (78g) plant-based butter (or regular butter)
  • 3/4 cup (175g) unrefined sugar (or 3/4 cup white granulated sugar)
  • 
1 tsp vanilla extract

  • 2 large eggs

  • 1/2 cup (40g) Dutched cocoa powder

  • 3/4 cup (98g) all-purpose flour
  • 1/2 cup (~55g) crushed graham cracker crumbs (~4 graham crackers)

  • 1 tsp baking soda

  • 1/2 tsp salt

  • 1/2 - 3/4 cup (85g - 128g) semi-sweet chocolate chips (optional)
  • 14 large marshmallows

Topping

  • ~1/4 cup (43g) semi-sweet chocolate chips

  • ~1 graham cracker

Instructions

Make the Cookie Dough

  1. In a microwave-safe bowl, add 1 cup of chocolate chips and the plant-based butter (or regular butter). Heat in the microwave for 20 second intervals, stirring between each, until the chocolate is totally melted; set aside.
  2. In a large bowl, whisk together the sugar, vanilla extract, and eggs. Add the melted chocolate mixture and whisk until everything is combined.
  3. Sift in the cocoa powder, and add the flour, graham cracker crumbs, baking soda, and salt. Use a large spoon or spatula to mix the ingredients together. The cookie dough will resemble a thick brownie batter.
  4. Add 1/2 - 3/4 cup of chocolate chips to the dough - this is optional and up to you how much you'd like to add (I added 3/4 cup to my dough). Stir in the chocolate chips.
  5. Cover the dough and refrigerate/chill for 1 hour.

Assemble & Bake the Cookies

  1. Once the dough has chilled for at least an hour, pull it out of the refrigerator and preheat your oven to 350°F. Line a baking sheet (or two) with parchment paper.
  2. Scoop dough balls 3 Tbsp (54g) in size (6 per baking sheet) and roll them smooth. Leftover dough can be placed back in the refrigerator.
  3. Flatten each dough ball and place a whole large marshmallow in the center of the dough. Use your hands to mold the dough up and around the marshmallow, doing your best to cover it completely - if it starts to feel like your'e doing something wrong, you're doing it right (it takes a minute to get the dough to cooperate).
  4. Place the stuffed dough balls on the baking sheet, pressing each one down slightly. Next, press chocolate chips sporadically into each dough ball. Then take small pieces of graham cracker and break them up over the dough balls, pressing pieces of graham cracker into the dough balls and allowing the crumbs to fall over the dough balls.
  5. Bake cookies at 350°F for 8-10 minutes or until cookies have spread enough that the marshmallow begins to peak out. If the cookies still look puffy, allow them to bake for another minute or two and they should spread.
  6. Allow cookies to cool on the baking sheet for 2 minutes before gently removing to a cooling rack. Repeat steps 2-5 until all cookies are baked.
  7. Store leftover cookies in an airtight container at room temperature. I recommend storing them in a single layer OR adding a piece of parchment paper between layers to prevent the cookies from sticking together.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

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Banana Caramel Frappé

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This Banana Caramel Frappé is sponsored by Torani, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Skip the line at the coffee shop and make your own homemade frappé! With banana and caramel flavors, this blended coffee drink is just the wake-up your morning needs.

Banana Caramel Frappé

Blended coffee drinks are one of life’s simple pleasures. While I make my own iced coffee at home every morning, I love indulging in a sweet, blended coffee here and there. The fun, festive flavors and icy texture are just too, too good. This Banana Caramel Frappé combines the taste of banana with sweet caramel. And, of course, your favorite coffee.

Homemade frappés are so easy to make, and you only need a few ingredients. The best part? All you need to do is throw the ingredients in a blender and blend! Voila! You’ve got a homemade frappé for a fraction of the cost. And you can stay in your pajamas 😉

Where Does the Flavor Come From?

For this drink, you’ll use both fresh banana and Torani’s sweet and creamy Crème de Banana Syrup for the banana flavor. Their syrups mix seamlessly into any kind of drink – hot or cold – for a delightful spin on traditional coffees, milkshakes, and cocktails. For the caramel flavor, I recommend any caramel sauce or syrup! Seriously, whatever you love will work in this recipe. While we all dream of having homemade caramel sauce on hand, any flavorful store-bought caramel will work. Torani actually makes a caramel syrup (my favorite flavor!) that would work wonderfully in this recipe. I’m talking maximum caramel and banana flavor! YUM.

What You’ll Need

  • Torani Crème de Banana Syrup adds a sweet and creamy banana flavor.
  • Coffee makes this blended drink a frappé. I recommend using a very strongly brewed coffee for this recipe.
  • Plant-based milk adds creaminess. You can use your favorite milk or cream.
  • Caramel sauce or syrup adds the caramel flavor. I recommend using a homemade caramel, Torani’s Caramel Syrup, or a tried-and-true store-bought caramel with a strong flavor.
  • Fresh banana fluffs up this frappé and helps thicken the texture.
  • Ice turns this drink into a traditional, icy frappé.

More Coffee & Banana Treats

Chocolate Coffee Baked Donuts

Coffee Banana Layer Cake

Healthier Banana Nut Bread

Banana Cupcakes with Vanilla Frosting

Yield: 2 Servings

Banana Caramel Frappé

Banana Caramel Frappé

Skip the line at the coffee shop and make your own homemade frappé! With banana and caramel flavors, this blended coffee drink is just the wake-up your morning needs.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 1/4 cup STRONG brewed coffee (see Note 1)
  • 1/4 cup oat milk (or regular milk)
  • 3 Tbsp Torani Crème de Banana Syrup
  • 1-2 Tbsp caramel sauce or syrup (more caramel = more flavor/sweetness)
  • 1/2 of a medium banana
  • 1 1/2-2 cups ice (add 2 cups for an icier frappé)

Instructions

Add all ingredients to a blender and blend until combined and smooth. Divide the liquid into two glasses. Top with extra caramel, whipped cream, or fresh sliced bananas and enjoy!

© Rachael | Sugared & Stirred
Category: Drinks

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Peanut Butter & Jelly Cookie Bars

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These Peanut Butter & Jelly Cookie Bars are a soft-baked bar reminiscent of my favorite sandwich as a kid! Filled with potato chips and topped with pools of strawberry jam, these cookie bars will hit the spot for any PB&J fan.

Peanut Butter & Jelly Cookie Bars

I know I can’t be the only one who prefers my PB&J sandwiches with a pile of crispy potato chips on the side. There’s just something about the salty crunch of the chips that pairs so well with the peanut butter and jelly/jam sandwiched between slices of soft bread. I’ve been dreaming of baking these cookie bars for months now, and I knew I needed them to have potato chips baked right in. And let me just say that these cookie bars are good. Like, you’ll-wonder-why-you’ve-never-had-them-before good.

The recipe for these bars is pretty straightforward. I took the peanut butter dough from another popular recipe of mine and added crushed potato chips and spoonfuls of strawberry jam. I wanted these bars to be easy to make, so I found that mixing the potato chips into the dough and then, after pressing the dough into the pan, creating wells for the jam on top of the dough was the quickest and simplest way to get the PB&J flavor I was after.

What You’ll Need + Possible Substitutions

  • Natural peanut butter lends a peanut butter flavor to these bars (duh). I only recommend using a drippy, room temperature peanut butter made with just peanuts.
  • Light brown sugar adds sweetness and moisture. Feel free to use dark brown sugar, or more coconut sugar, in its place.
  • Coconut sugar is favorite sugar at my house. It’s low GI and tastes nothing like coconut. If you’d like, you can replace the coconut sugar with another granulated sugar (white, brown, raw, etc) but your bars will taste extra sweet as coconut sugar tastes less sweet than cane sugar.
  • Eggs bind the ingredients together, and adding an extra yolk keeps these bars chewy.
  • Olive oil adds moisture and a soft texture. You can use your favorite baking oil or melted butter, though using coconut oil may change the texture and taste of these bars.
  • Vanilla extract adds flavor.
  • All-purpose flour bulks up the cookie dough. I like to use an unbleached variety.
  • Corn starch enhances the chewy texture of these bars. You can leave it out, but the bars won’t be as chewy. Feel free to use arrowroot or tapioca starch instead.
  • Baking soda leavens these bars.
  • Salt cuts sweetness and enhances flavor.
  • Jam or jelly (or even preserves) are used to top the cookie dough pre-bake. I used a strawberry jam, but you can use whatever flavor you’d like.
  • Potato chips add saltiness and crunch. They’re totally optional, but I do recommend the kettle cooked potato chips for extra crunch.

More Peanut Butter Recipes

Salted Peanut Butter Marshmallow Cookies

No-Bake Chocolate Peanut Butter Oat Bars

Peanut Butter Monster Cookies

Peanut Butter Spelt Chocolate Chip Cookie Bars

Yield: 9 Bars

Peanut Butter & Jelly Cookie Bars

Peanut Butter & Jelly Cookie Bars

Soft-baked Peanut Butter & Jelly Cookie Bars filled with crunchy potato chips and topped with sweet strawberry jam.

Prep Time 20 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 35 minutes

Ingredients

  • 1/2 cup (135g) natural peanut butter (made with just peanuts), room temp
  • 1/2 cup (104g) light brown sugar, lightly packed
  • 1/2 cup (83g) coconut sugar
  • 1 large egg + 1 large egg yolk
  • 1/4 cup (45g) olive oil
  • 1/2 tsp vanilla extract
  • 1 1/4 cups (163g) unbleached all-purpose flour
  • 1 tsp corn starch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup crushed potato chips (I used kettle cooked)
  • 1/4-1/2 cup jam or jelly (I used strawberry jam)

Instructions

  1. Preheat your oven to 325°F and spray an 8x8" baking dish or pan with non-stick spray. Line the dish with parchment paper, folding the excess over two sides of the dish. Trim the paper so you have about 1/4" folded over the sides - this allows you to pull the bars out later before slicing.
  2. In a large bowl, whisk together the peanut butter, sugars, egg, egg yolk, olive oil, and vanilla until everything is well combined; set aside.
  3. In another medium bowl, whisk together the flour, corn starch, baking soda, and salt. Add these dry ingredients to the wet and use a large spoon or spatula to mix everything together.
  4. Gently stir in the crushed potato chips - this step/ingredient is totally optional and can be skipped if you'd prefer your bars without potato chips.
  5. Press the dough into your prepared baking dish, creating an even layer. Use the back of a spoon to press small wells into the top of the dough (8 or 9 will do). Spoon the jam/jelly into the wells and then use the spoon to gently swirl the jam over the surface of the cookie dough.
  6. Bake the cookie bars at 325°F for 14-16 minutes. Allow the bars to cool completely before removing from the baking dish to slice - use the parchment paper "handles" to lift the entire dessert up and out of the baking dish and onto a cutting board. Slice into 9 equal squares (or 16 smaller squares).
  7. Store leftovers in a single layer in an airtight container at room temperature.
© Rachael | Sugared & Stirred
Cuisine: American / Category: Bars

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Salted Egg Yolk Hot Cocoa

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This recipe is sponsored by Torani, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Rich and flavorful Salted Egg Yolk Hot Cocoa is so easy to make and takes only 4 ingredients! This decadent, homemade hot cocoa is uniquely sweetened with Torani’s Flavor of the Year: Salted Egg Yolk – a delightful sweet/savory flavor with custard, caramel, and umami notes. This may just be the best hot cocoa you’ve ever had!

Salted Egg Yolk Hot Cocoa

If you’re here then there’s a good chance that you’re familiar with the salted egg yolk flavor. And if not, then you’re curious enough to learn more about it! Having originated in China centuries ago, this sweet & savory flavor has been gaining popularity in Southeast Asia in recent years. It has a sweet, custard-like flavor with notes of savory umami. And coincidentally, it pairs perfectly well with chocolate!

You can think of this hot cocoa as an elevated, more complex version of the cozy drink we all know and love. The Salted Egg Yolk adds a hint of egg custard flavor and even more richness to an already decadent hot cocoa. Check out the simple, 4-ingredient recipe below and let me know what you think!

What You’ll Need for this Hot Cocoa

  • Torani Puremade Salted Egg Yolk Syrup is essential to getting the rich, custard-like flavor of this hot cocoa.
  • Cocoa powder creates the chocolate flavor. You can use natural or Dutched cocoa powder. I chose to use a mix of the two. Dutched cocoa powder is richer in flavor and darker in color.
  • Milk makes up the bulk of the hot cocoa. It adds a creaminess that water could never replace. Feel free to use whatever milk product you like. I prefer oat or almond milk, but, of course, if you aren’t dairy-free then cow’s milk works as well.
  • Mini marshmallows melt together with a bit of the Torani syrup to make a lovely (and sweet!) marshmallow “fluff” topping; this is totally optional, but also super delicious!

More “Hot Cocoa” Treats

Spicy Hot Cocoa Muffins

Marshmallow Hot Cocoa Cookies

Peppermint Hot Cocoa Brownies

Yield: 2 Servings

Salted Egg Yolk Hot Cocoa

Salted Egg Yolk Hot Cocoa

Rich and flavorful homemade hot chocolate sweetened with Torani Puremade Salted Egg Yolk Syrup. Top it with melted marshmallow for an even sweeter treat!

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

Hot Cocoa

Marshmallow Topping

  • 1 1/2 cups mini marshmallows
  • 1 Tbsp Torani Puremade Salted Egg Yolk Syrup

Instructions

  1. Make the Hot Cocoa: in a medium saucepan, add the Torani syrup, cocoa powder, and then the milk. Place over medium high heat and whisk until the mixture is hot. Be sure to scrape the bottom of your pan with the whisk as you mix. Set hot cocoa aside.
  2. Make the marshmallow "fluff": add about an inch of water to another clean saucepan and bring to a simmer. Place a heatproof bowl on top of the saucepan, making sure it doesn't touch the water. Add the marshmallows and 1 Tbsp of Torani Puremade Salted Egg Yolk Syrup to the bowl, stirring constantly until melted.
  3. Pour the hot cocoa into two mugs and immediately top with the marshmallow. If the marshmallow begins to cool too much, it will be extremely sticky and difficult to spoon onto the cocoa; it's best to use it right away.
  4. Enjoy!
© Rachael | Sugared & Stirred
Category: Drinks

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