Mini Peanut Butter Chocolate Sandwich Cookies
Tiny fork-marked peanut butter cookies sandwiched around a rich chocolate ganache.
Ingredients
Equipment
Method
Make the Cookies
- Preheat the oven. Heat to 350°F / 175°C and line baking sheets with parchment paper.
- Mix the dry ingredients. Whisk together the flour, baking powder, baking soda, and salt.
- Cream the fats and sugars. Beat the softened margarine, peanut butter, granulated sugar, and brown sugar for about 2-3 minutes, until creamy and well blended.
- Add egg and vanilla. Beat in the egg and vanilla until smooth.
- Add the flour mixture. Mix on low only until a soft cookie dough forms. Do not overmix.
Make Them Tiny
- Measure carefully. Scoop exactly 1/2 teaspoon dough for each cookie.
- Roll. Shape each portion into a tiny ball.
- Arrange. Place about 1 inch apart on the prepared baking sheets.
- Add fork marks. Flatten each ball gently with the tines of a fork, then turn the fork and press again to make a crisscross pattern.
- Keep them small. Aim for rounds about 1-1 1/4 inches across. Do not flatten paper-thin.
Bake
- Bake. Bake at 350°F / 175°C for about 6 minutes.
- Check for doneness. The surface should look set, the edges just beginning to firm, and the cookies should remain fairly pale.
- Do not overbake. These are meant to stay tender, not deeply golden.
- Cool on the pan. Leave on the baking sheet for 4 minutes.
- Transfer. Move carefully to a cooling rack and cool completely before filling.
Make the Chocolate Ganache
- Prepare the chocolate. Place the chocolate chips in a heatproof bowl.
- Heat the cream. Warm the non-dairy whipping cream until very hot and just beginning to steam or simmer. Do not boil aggressively.
- Pour. Pour the hot cream over the chocolate chips.
- Wait. Let stand undisturbed for 2 minutes.
- Stir. Stir slowly from the center outward until completely smooth and glossy.
- Thicken. Let the ganache stand for about 10-20 minutes, until thick enough to spread without running.
- Chill briefly if needed. If still too loose, refrigerate for 5-10 minutes, checking frequently.
Assemble the Sandwiches
- Pair the cookies. Match cookies of similar size.
- Turn over one half. Place one cookie from each pair flat-side up.
- Add ganache. Spread about 1/2-3/4 tsp ganache on the flat side.
- Top. Place the matching cookie on top.
- Press gently. Press only until the chocolate reaches close to the edges. Do not squash the cookies.
- Set. Let the sandwiches rest until the filling firms.
Notes
Peanut Butter
Use regular creamy peanut butter for the most predictable result. Very runny natural peanut butter can change how these tiny cookies spread.
Make Ahead, Storage & Freezing
- Unfilled cookies: Store airtight for about 4-5 days, or freeze for up to 3 months.
- Filled sandwiches: Store airtight in the refrigerator for up to about 5 days.
- To serve: Let refrigerated cookies sit at room temperature for about 10-15 minutes.
- Freezer: Filled sandwiches can also be frozen with parchment between layers.
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