Peanut Butter and Chocolate Sandwich Cookies from Bakers Brigade

Source: Bakers Brigade

INGREDIENTS

For The Cookies:
1 cup creamy peanut butter
1 cups packed brown sugar
1 cup white sugar
1 cup unsalted butter softened
2 eggs
1 teaspoon baking soda
1 teaspoon baking soda
1 teaspoon vanilla extract
2 1/2 cups flour

For The Ganache:
1 cup heavy whipping cream
8 oz. semisweet chocolate chips

INSTRUCTIONS

To Make Cookies:

1. Cream butter, peanut butter and the sugars together. Add eggs, one at a time, beating well. Mix in the baking soda, baking powder and the vanilla. Stir in the flour until just combined.
2. Chill overnight.
3. On a lightly floured board, roll out the dough to 1/4" thickness, being sure to use enough flour to keep the dough from sticking. If using, roll the PastryMade pin gently over the top, leaving a pattern behind. Cut out into 1 3/4" squares and put on a cookie sheet. Place cookie sheet in the freezer for 10 minutes. Bake in a 350 degree oven to 8-10 minutes, until the cookies are puffed.
4. Cool on the sheet for 5 minutes then transfer to wire rack.

To Make Ganache:

1. Heat cream in a small saucepan until the edges are bubbling but it is not boiling. Turn off heat and pour in chocolate chips adjusting to make sure the cream is covering the chips. Put the lid on and wait 5 minutes.
2. Stir the mixture until smooth and then allow it to cool for approximately 3 hours, or until it is a spreadable consistency.

To Assemble Cookies:

1. Place ganache in a ziplock bag. Snip off a corner and pipe concentric squares onto one of the cookies, starting at the outside and moving in. Place a second cookie on top, gently pressing until the filling just reaches the edge of the cookie. Repeat with remaining cookies.
2. Store in fridge until ready to serve. They will keep up to one week.