Everyone in the midwest knows the Buckeyes.  Not the team, the Christmas cookie!  While there are a few variations, the main idea is a peanut butter ball dipped in chocolate.  Once set, it almost resembles a peanut butter truffle.  Here at KC, we decided to kick it up a notch, taking the traditional flavors of peanut butter and chocolate and transforming them into a new form.  We took a smooth dark chocolate and chile ganache and sandwiched it between a peanut butter shortbread type cookie. Its a twist on an old favorite, and while we still will probably be dipping those buckeyes on Christmas Eve, this cookie is one we will munch on with a cup of hot tea.  We hope you enjoy!

 

Peanut Butter Sandwich Cookies with Chocolate Ganache

Yield: 1 1/2 Dozen, depending on the size of the cutter

Ingredients:

8 T Butter, softened

1 C Peanut Butter

1/2 C Granulated Sugar

1/2 C Light Brown Sugar

1 Egg

2 C All Purpose Flour

1/4 t. Baking Soda

1/4 t Maldon Sea Salt

1 t Vanilla

For Filling:

8 oz Dark Chocolate

2 T Smooth Peanut Butter

3 T Butter

1/4 t Ancho Chile Powder

Sea Salt

 

Method:

Cream the butter, peanut butter, and sugars until light and fluffy.  Add the egg and vanilla and beat well.  Add the flour, baking soda and salt.  Wrap in plastic and chill for 30 minutes.

Once chilled, roll out the dough to 1/4 inch and cut as desired.  Bake at 350 degrees for 10-12 minutes, being careful not to over bake.

For filling, melt the chocolate over a double boiler.  Once melted, add the peanut butter, butter and chile powder.  Allow to cool slightly but not become hard.

Spread 1-2 teaspoons of ganache on bottom of cookie, sprinkle with a small amount of sea salt, then top with another cookie.  Allow 10-15 minutes for them to set.