1 cup ( 2 sticks) of unsalted butter, at room temperature
1 ½ cups light brown sugar, packed
¾ cup granulated sugar
2 eggs, at room temperature
2 tsp pure vanilla extract
1 cup smooth peanut butter ( I used Jiff )
2 ½ cups all purpose flour
1 tsp baking powder
1 tsp kosher salt
1 lb ( about 2 2/3 cups ) of bittersweet chocolate chunks or chips
In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy. Add eggs, one at a time, beat well after each addition. Add the vanilla and peanut butter, and mix. Sift together the flour, baking powder, and salt and add to the batter, mixing only until combined. Fold in the chocolate chunks/chips.
Cover and refrigerate for at least 1 hour.
Preheat the oven to 350F. Drop the dough on a baking sheet lined with parchment paper, using a rounded tablespoon. Bake for exactly 17 minutes (the cookies will seem underdone.) *My cookies were done in only 10 minutes, so be sure to check on yours after about 8 minutes.* Do not overbake. Remove from the oven and let cool slightly on the pan, then transfer to a wire rack. Cool completly before ganaching. :~)
(recipe adapted from Food & Wine)
4 ounces bittersweet chocolate, chopped
5 tablespoons heavy cream
2 1/2 tablespoons light corn syrup
2 tablespoons crème fraîche (I used sour cream)
Put the chocolate in a bowl. In a saucepan, bring the cream and corn syrup to a boil; pour over the chocolate and let stand for 1 minute. Whisk until smooth. Whisk in the crème fraîche or sour cream (if using.) Refrigerate the ganache, stirring occasionally, until thick and spreadable, about 1 hour.
Spread half of the cookies with ganache and cover with the remaining cookies.
Makes about 18-20 sandwich cookies.