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 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
- 6oz (170g) dark chocolate, chopped
- 2/3 cup (160g) oat milk
- ~1-2 extra oat milk
Make the PB Cookies
- Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper.
- 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.
- 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).
- 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
- Chop the chocolate into tiny pieces/slivers and add to a small bowl; set aside.
- 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.
- Allow the ganache to sit at room temperature until it firms up enough to be considered solid (this will take a while).
- 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.
- 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.
- Store leftover cookies in an airtight container at room temperature.