Ganache-filled peanut butter cookies from Flavorful: 150 Irresistible Desserts in All-Time Favorite Flavors (page 236) by Tish Boyle

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Notes about this recipe

  • sdeathe on October 02, 2025

    First, these cookies taste delicious. I had problems with the construction of them, however. The recipe says to roll the dough out to !/8" thick; I found that the stated 12-15 minutes at 325°resulted in burnt cookies and that 9 minutes was fine. The cookies darken as they cool. If you cool the ganache in the fridge "about 3 Hours" you end up with a very firm product that is impossible to spread on fragile cookies of 1/8". So many broke! If I placed some ganache on the bottom cookie and pressed down gently, the top cookie broke. If I made these again, I would test the ganache for spreadability to ensure it was usable without damaging the cookies. The ganache softened somewhat over time, but not enough to make a significant difference to the continuing destruction. If I made these again, I would definitely roll out to 1/4" thickness. I suspect that this may be what was intended as I got over 40 sandwich cookies, and the recipe stated it makes 28 sandwich cookies.

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