We suggest making the filling first and popping it in the refrigerator before making the cookies.
Chocolate Ganache Filling
3/4 c whole milk
5 T unsalted butter
1 1/2 c semisweet chocolate chips
Fill a small pot approximately 1/3 full with water and bring to a simmer on medium-low heat. Find a small Pyrex or metal mixing bowl that will fit on top of the pot. Pour the milk and butter into the bowl and stir over the heat for approximately 3-5 minutes. Once at a low simmer, add the chocolate chips and whisk until incorporated. Transfer the smooth mixture to a bowl and refrigerate for at least an hour, until thick and cold.
Peanut Butter Cookie Base
(adapted from Ms. Martha Stewart)
1 1/4 c all-purpose flour
1/2 t baking soda
1/2 t baking powder
1/2 t salt
8 T (1 stick) unsalted butter, at room temperature
3/4 c smooth peanut butter, at room temperature (you could also use crunchy)
1/2 c granulated sugar
1/2 c packed light-brown sugar
1 large egg
1 t pure vanilla extract
Preheat oven to 350 degrees Fahrenheit.
In a medium bowl, whisk together the flour, baking soda, baking powder and salt. In a large bowl cream together the peanut butter, butter, brown sugar, and granulated sugar until soft and fluff. Add the egg and vanilla extract and combine. Add the flour mixture one heaping spoonful at a time and stir with a wooden spoon until incorporated into a smooth dough.
Spoon tablespoon-sized balls of dough onto a baking sheet, 3 inches apart. With a spatula or flat utensil, flatten the cookies to approximately1/4 inch rounds. Bake the cookies for 10 minutes, and then transfer to a cooling rack.
To assemble, take one cookie and spread approximately a tablespoon of chocolate ganache filling on top. Press a second cookie on top and push down to make a little sandwich. Continue with the remaining cookies. Makes about 15-20 sandwiches cookies.
We had some leftover chocolate ganache filling so decided to spread it atop salty potato chips and freeze during halftime. The perfect post-game snack!