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Peanut butter cookie sandwiches, filled with chocolate ganache, stacked on a light blue cake stand.

High Altitude Peanut Butter Ganache Cookie Sandwiches

Heather Smoke
Soft and chewy peanut butter oatmeal cookies, filled with dark chocolate ganache.

All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet.

5 from 7 votes
Prep Time 20 mins
Cook Time 8 mins
Chilling Time 2 hrs
Total Time 2 hrs 28 mins
Course Dessert
Cuisine American
Servings18 cookie sandwiches (3 dozen cookies)

Equipment

  • Stand Mixer

Ingredients
 

Cookies

  • ¾ cup creamy peanut butter (not all-natural)
  • ½ cup unsalted butter, softened to room temperature
  • ½ cup granulated sugar
  • ½ cup dark brown sugar, lightly packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 ¼ cups all-purpose flour, spooned and leveled
  • ½ cup old-fashioned oats
  • ½ tsp baking soda
  • ½ tsp coarse Kosher salt (if using table salt, use half the amount)
  • 1 tsp ground cinnamon

Ganache

  • 2 oz bittersweet chocolate, finely chopped
  • 2 oz heavy whipping cream

Instructions
 

  • In the bowl of your stand mixer fitted with the paddle attachment, beat the peanut butter, butter, granulated sugar and brown sugar on medium speed for about five minutes, until light and fluffy.
  • Scrape the bowl down and beat in the egg and vanilla.
  • In a separate bowl, combine the flour, oats, baking soda, salt and cinnamon.  With the mixer on low, add the dry ingredients by spoonfuls, just until combined.
  • Chill the dough for several hours, then preheat the oven to 375.  Roll the chilled dough into 3 dozen balls, making sure they're all the same size, and coat each ball in sugar.  Place on a parchment lined baking sheet, two inches apart, and flatten slightly with a fork.
  • Bake until pale golden brown, about 7-8 minutes.  Cool for several minutes on the pan, then carefully transfer the cookies to a wire rack to cool completely.
  • For the ganache, place the chopped chocolate in a bowl.  Warm the cream until it simmers, then pour the hot cream over the chocolate.  Let stand for three minutes, then stir until smooth and thick.  Let thicken slightly at room temperature.
  • Turn half the cookies over so the bottoms are facing up.  Spoon the ganache onto the cookies.  Let it set for a few minutes, then carefully place a second cookie on the ganache to make a sandwich.  Refrigerate until firm.
  • Yields about 3 dozen cookies / 1 1/2 dozen cookie sandwiches

Notes

Store leftover cookies in an airtight container for up to 3 days.
Cookies can also be baked and filled in advance, then frozen for several months.
Keyword Cookie Sandwiches, Ganache, High Altitude, Peanut Butter
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