Do you think I’ve hurt these cookies’ feelings?
Is calling them “fat” and “little” politically incorrect? Maybe — but they are both at the same time: small, puffy cookies with a generous filling. Truthfully, I love them because of that puff. A puffy cookie feels indulgent, especially when it’s filled with ganache. That said, sometimes I crave a thin, crispy cookie — the kind my grandma made — but most of the time I reach for something thick, tender, and chewy. Preferably with chocolate involved.
Admittedly, sandwich cookies used to intimidate me. They require extra steps: making a separate filling, cooling cookies completely, matching sizes, and then assembling everything. For someone who wants cookies warm and ready to eat, that’s a lot. Still, I’ve found myself in a sandwich-cookie phase. I’ve even daydreamed about a lemon‑basil filling, though that’s a flavor I might save for another season. For now, peanut butter and chocolate win, hands down.
Peanut Butter Oatmeal Cookie Sandwiches with Whipped Chocolate Ganache
Yield: 12 sandwich cookies
Ingredients
- 1/2 cup unsalted butter, melted and cooled
- 1/3 cup creamy peanut butter, melted and slightly cooled
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 cup rolled oats
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 1/2 teaspoons cinnamon
Whipped ganache filling
- 5 ounces dark chocolate, chopped
- 1/2 cup heavy cream
- Chocolate sprinkles for rolling
Instructions
- Place the chopped chocolate in a bowl. Heat the heavy cream in a saucepan over low heat until it’s warm and small bubbles form around the edge. Pour the hot cream over the chocolate and stir constantly until the chocolate melts and the mixture is smooth. Refrigerate the ganache for at least 2 hours to set.
- Preheat the oven to 350°F (175°C). In a small bowl, whisk together the flour, oats, cinnamon, salt, and baking powder.
- In a large bowl, combine the melted butter and peanut butter with the granulated and brown sugars. Whisk until smooth. Add the egg and vanilla and mix until fully incorporated. Stir in the dry ingredients until a dough forms; you can bring it together with your hands if needed. Refrigerate the dough for 30 minutes to firm up.
- Measure a tablespoon of dough for each cookie and roll into balls so they’re roughly the same size. Place them about 2 inches apart on a nonstick baking sheet. Bake for 7–8 minutes, until the edges just begin to turn golden and the cookies are set. Remove from the baking sheet and let the cookies cool completely.
- Beat the chilled ganache in the bowl of an electric mixer until it becomes fluffy, about 1–2 minutes. Spread a spoonful of whipped ganache on the flat side of one cookie, then top with another cookie to create a sandwich. Roll the edges of each assembled cookie in chocolate sprinkles.
Notes
Cookies adapted from a chewy oatmeal cookie recipe. These sandwich cookies are best assembled after the cookies cool and the ganache is whipped and fluffy. Store in an airtight container at room temperature for a couple of days or refrigerate for longer storage.
Oh, and sprinkles. You wouldn’t expect anything less, would you?