Tender peanut butter biscuits sandwiched with a milk chocolate ganache. These cookies are called melting moments because they just melt in your mouth. The cornstarch gives the cookies a super tender crumb. Paired with the rich and silky milk ganache, it’s absolutely lovely!
Total Time
50min
0.0
0 Ratings
Author: Milk & Cardamom
Servings:
12
Ingredients
•
1/2
cup
Milk Chocolate
•
1/3
cup
Heavy Cream
•
1 1/3
cups
All-Purpose Flour
•
4
Tbsp
Corn Starch
•
1/4
tsp
Simply Organic Cinnamon, Ground
•
1/4
tsp
Salt
•
1/2
cup
Unsalted Butter
, room temperature
•
4
Tbsp
Powdered Confectioners Sugar
•
4
Tbsp
Peanut Butter
•
1
tsp
Vanilla Extract
•
2
tsp
Milk
Cooking Instructions
1.
To prepare Chocolate Ganache, chop Milk Chocolate (1/2 cup) into small pieces and place it into a bowl.
2.
Heat Heavy Cream (1/3 cup) in the microwave or on the stovetop over medium heat until it simmers.
3.
Pour the cream over the chocolate and let sit for 3 minutes. Mix well with a whisk until you have a shiny smooth ganache. Set aside until completely cool.
4.
Preheat the oven to 325 degrees F (160 degrees C) and line a baking sheet with parchment paper or a silicone mat.
5.
In a small bowl, whisk together All-Purpose Flour (1 1/3 cups), Corn Starch (4 Tbsp), Simply Organic Cinnamon, Ground (1/4 tsp), and Salt (1/4 tsp). Set aside.
6.
In a separate bowl, cream Unsalted Butter (1/2 cup) and Powdered Confectioners Sugar (4 Tbsp) together for 2 minutes until light and fluffy.
7.
Add Peanut Butter (4 Tbsp), Milk (2 tsp), and Vanilla Extract (1 tsp) and mix for 1 minute. Add dry ingredients and mix until well combined.
8.
Take a teaspoon of dough and roll it into a ball and place it on the baking sheet. Repeat until all the dough has been used, placing each cookie dough ball 1-inch apart. Use a fork or any other mold (I used a mendhi stamp) and gently press the cookie down until they are flat.
9.
Bake the cookies for 22-25 minutes or until they are lightly browned on the bottom.
10.
Cool the cookies on the baking pan for 5 minutes and then cool completely on a rack.
11.
Spoon the cooled ganache into a piping bag or ziplock bag. Snip off a 1/2-inch opening and pipe a dollop of ganache onto half of the cookies.
12.
Sandwich the cookies with the other half. Refrigerate for 15 minutes and enjoy!
Author's Notes
Makes 12 sandwich cookies.
Keep in an air-tight container at room temperature for up to 3-4 days.
Use vegan butter and non-dairy milk/cream to make this recipe vegan. You can swap out the peanut butter for sunflower butter to make it nut-free as well.
Nutrition Per Serving
CALORIES
232
FAT
15.0 g
PROTEIN
3.4 g
CARBS
20.7 g
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