Chocolate Peanut Butter and Hazelnut Sandwich Cookies Recipe
Prep Time:
2 hours, 30 minutes
Cook Time:
15 minutes
Servings:
12 cookies
Ingredients
  • ⅔ cup heavy cream
  • 1 cup white chocolate chips
  • ⅔ cup finely ground hazelnuts
  • 1 cup all-purpose flour
  • ¼ cup cocoa powder
  • 3 tablespoons granulated sugar
  • ⅓ cup smooth peanut butter
  • ⅓ cup unsalted butter, softened
  • ½ teaspoon vanilla extract
Directions
  1. Heat cream in a small saucepan until just simmering.
  2. Add white chocolate chips and ground hazelnuts to a tall container and pour in the hot cream.
  3. Blend with an immersion blender until the chocolate is melted and the mixture is totally smooth.
  4. Transfer chocolate mixture to a container and chill in the refrigerator for at least 2 hours or overnight.
  5. Remove chocolate mixture from the fridge and let soften at room temperature for 10 minutes before transferring to the bowl of a stand mixer fitted with the paddle attachment.
  6. Beat until fluffy.
  7. Transfer chocolate mixture to a piping bag and set aside.
  8. Add flour, cocoa powder, and sugar to a food processor and pulse to combine.
  9. Add peanut butter and softened butter and pulse until the mixture resembles soft cornmeal, adding 1-2 teaspoons warm water if needed.
  10. Turn out the dough onto a clean surface and knead until it is smooth and holds together.
  11. Place dough between 2 sheets of parchment paper and roll to ¼ inch thick.
  12. Chill for 1 hour.
  13. Meanwhile, preheat oven to 325 F.
  14. Once dough has chilled, use a round cookie cutter to cut 1 ¼-inch dough circles, re-rolling any scraps until all the dough is used.
  15. Arrange cookies on parchment-lined baking sheets and bake until just set on the edges, 10-12 minutes.
  16. Let cool completely.
  17. Once cookies are cool, cut the tip off the pastry bag and pipe about 1 tablespoon ganache onto half of the cookies. Use the remaining cookies as toppers for the sandwiches.
  18. Serve.