If Reese’s Made a Cookie…

…I probably would weigh about 400 pounds.  Even so, finding recipes like this one certainly doesn’t help.

It’s irresistible.  Take a silky chocolate ganache, pair it with a fluffy, creamy peanut butter filling and sandwich them between two chewy peanut butter cookies.  As you can imagine, absolutely divine.

Of course, many of you won’t have to imagine it, because I’m bringing these to share with the office.  At least those that are left after giving some to family and trying one myself.  Sure, quality control.  You’re in for a treat, trust me.  Observe how the pusher is hooked on his own merchandise.

For those of you following along at home, the recipe is very accessible, no obscure or out-of-the-way ingredients, so no substitutions should be necessary.  Enjoy the magic you’ll create with just a few simple ingredients, most or all of which probably are in your fridge or on your pantry shelf right now.

In fact, this recipe’s simplicity is what first attracted my attention.  Well that, and the fact that I was having a major Reese’s craving in my diet’s latter stages.  Obsessing over the candy wasn’t doing me any good, so I focused on these cookies instead.  Not the brightest decision, but eventually I did reach my goal, so now I succumb.  One cookie, at least

The recipe comes from a website called Two Peas & Their Pod, which a foodie couple produces to share their cooking experiences with the world.  Well, they do that and they also lure culinary  travelers with whispers of impossibly decadent deserts.

Oh, and because there’s no flour in these numbers, they’re gluten-free.  That’s a concern for more than one of you, so your well-being will survive the indulgence.  However many bad things these cookies may do to your diet, triggering your gluten allergies isn’t among them.

Besides, they are so worth the extra time on the treadmill!


Flourless Peanut Butter Chocolate Ganache Sandwich Cookies

For the Cookies:

  • 1 cup creamy peanut butter (*1)
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

For the Chocolate Ganache:

  • 1/2 cup chocolate chips
  • 1/4 cup heavy cream

For the Peanut Butter Filling:

  • 1/4 cup unsalted butter, at room temperature
  • 1/2 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Preheat the oven to 350 degrees.  Line a baking sheet with a silicone baking mat (*2).  Set aside.

In a stand mixer bowl mix the peanut butter and sugars until creamy and smooth, about two minutes.  Add the egg and vanilla; mix until combined.  Finally, add the baking soda and salt and mix until combined.

Spoon dough into balls, about one tablespoon each.  Place them about two inches apart on the baking sheet.  Smash them with a fork, creating a criss-cross pattern.  Bake for eight to ten minutes.  Remove from the oven and let cool on the baking sheet for two minutes (*3).  Move to a wire rack to cool completely.

While the cookies are cooling, make the chocolate ganache.  Place the chocolate chips in medium bowl.  Pour the cream into a separate bowl and heat it in the microwave until the cream is hot, but not bubbling, about forty seconds.  Pour the hot cream over the chocolate chips and let sit for a minute.  Stir until the mixture is smooth (*4).  Set aside.

Next make the peanut butter filling.  In a stand mixer bowl, beat the butter and peanut butter together until smooth.  Slowly add the powdered sugar and mix until smooth.  Add the milk  and vanilla and mix until creamy and smooth.  You want the frosting to be thick, so add milk or powdered sugar to reach the desired consistency.

To assemble the sandwiches, take a cookie and spread about 1 and 1/2 teaspoons of ganache on the flat side. Next, spread about one tablespoon of the peanut butter filling another cookie’s flat side.  Gently press together the two cookies until the ganache/filing comes to the edge.



1 – As you can see in the picture, for the cookies I used peanut butter with nuts, as it provides a more interesting texture.  I still used the creamy peanut butter for the filling, of course.

2 – If you don’t have a silicone baking mat (Why not?  They’re great!) just place the cookies directly on a greased cooking sheet.  You’ll have to watch them a little more carefully, as they’ll be more liable to overcooking or burning this way.  Plus, baking the cookies directly on the metal will make them crispy rather than chewy.  Then again, you might prefer this.

3 – I let them cool on the sheet for more like five minutes, as it gives the cookies the time to set properly.

4 – It took some stirring, believe me.  For the longest time (OK, ninety seconds; but then, I’m impatient) all I had is what looked like chocolate milk with chocolate chips in it.  Then, suddenly, things integrated and I had a bowl of chocolate silk.  Point is, be persistent.  Keep stirring, you’ll get there.


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