These chocolate ganache peanut butter cookie sandwiches are a match made in heaven.
Portions: 11 cookie sandwiches
Preparation: 6 minutes
Cooking time: 12 minutes
- For the cookies:
- 1 egg
- 3/4 cup (175 mL) natural, sugar-free peanut butter
- 1/2 cup erythritol
- For the chocolate ganache filling:
- 1/4 cup (60 mL) erythritol
- 1/3 lb (150 g) sugar-free chocolate (like Krisda)
- 1/4 cup (60 mL) whipping cream (35% fat)
- 1/4 cup (60 mL) butter
Get in the mood for a sweet treat!
Preheat the oven to 350 F (180 C).
Mix the egg, peanut butter and erythritol to make the cookie dough.
Shape the dough into small spheres about the size of a golf ball.
Place the dough balls on a cookie sheet lined with parchment paper.
Tenderly use a fork (preferably a clean one) to squish some stylish lines (like a hashtag) into the top of each ball.
Bake the cookies for 12 minutes, then leave to cool for 15 minutes.
For the filling, combine all the remaining ingredients and heat in a water bath, stirring gently (and doing a little happy dance) for 2 minutes, then set the mixture aside.
Take a cookie in one hand and a butter knife in the other, then spread the chocolate filling onto the cookie. Add another cookie on top. Put your cookie sandwich on a plate, pick up another cookie to spread with chocolatey goodness and repeat until you’ve used all the cookies. Lick the bowl (of course) if there’s any chocolate filling left over.
You can eat these like a sandwich or eat them one layer at a time, it’s up to you!
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