Flourless Peanut Butter Chocolate Ganache Sandwich Cookies

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Flourless Peanut Butter Chocolate Ganache Sandwich Cookies-flourless peanut butter cookies filled chocolate ganache and a creamy peanut butter filling. 

Flourless Peanut Butter Chocolate Ganache Sandwich Cookies Recipe

Tomorrow is National Peanut Butter Lover’s Day, pretty much the best day ever! I am going to celebrate ALL day long. I am kicking off the day with Baked Peanut Butter Apple Oatmeal, for lunch I will enjoy a simple Peanut Butter, Banana, and Honey Sandwich, and for dinner I will eat Cucumber Noodles with Peanut Sauce.

Wait, you think I am done? NO WAY! Dessert is a MUST on National Peanut Butter Day! I am going to make Flourless Peanut Butter Chocolate Ganache Sandwich Cookies. A mouthful, right? You just wait until you try them! Your mouth will be VERY happy!

Flourless Peanut Butter Chocolate Ganache Sandwich Cookies

Peanut butter cookies are delicious on their own, but add chocolate ganache and a creamy peanut butter filling and you have a HEAVENLY peanut butter cookie! You might even shed a tear, these cookies are that good!

Flourless Peanut Butter Chocolate Ganache Sandwich Cookies Recipe

The peanut butter cookies are flourless. That’s right, no flour is needed. They are gluten-free and SO easy to make. Once the cookies are baked and cooled, the real fun begins.

Flourless Peanut Butter Chocolate Ganache Sandwich Cookies Recipe

I take a cookie and spread silky chocolate ganache on the bottom. Next, I add a layer of creamy, dreamy peanut butter frosting. Put another peanut butter cookie on top, slightly press together, and VOILA…cookie heaven!

Flourless Peanut Butter Chocolate Ganache Sandwich Cookies Recipe

The peanut butter cookies are thick, slightly crispy, and go so well with the chocolate ganache and peanut butter filling. Peanut butter and chocolate together equals extreme happiness!

Make sure you have a glass of cold milk nearby because you will need it to wash down these peanut butter sandwich cookies.

Celebrate National Peanut Butter Lover’s Day with me tomorrow and make Flourless Peanut Butter Chocolate Ganache Sandwich Cookies. They are the perfect peanut butter cookies! And if you can’t wait until tomorrow, I completely understand. You have my permission to get the party started NOW!

Flourless Peanut Butter Chocolate Ganache Sandwich Cookies Recipe

Flourless Peanut Butter Chocolate Ganache Sandwich Cookies

The chocolate ganache and creamy peanut butter filling makes these peanut butter cookies extra special!
4.75 from 4 votes
Prep Time
25 minutes
Servings
14 sandwich cookies

Ingredients

For the Cookies:

  • 1 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

For the Chocolate Ganache:

  • 1/2 cup chocolate chips
  • 1/4 cup heavy cream

For the Peanut Butter Filling:

  • 1/4 cup unsalted butter at room temperature
  • 1/2 cup creamy peanut butter
  • 1 cup powdered sugar
  • 1 tablespoon milk
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees. Line a large baking sheet with a Silpat baking mat. Set aside.
  2. In the bowl of a stand mixer, mix the peanut butter and sugars together until creamy and smooth, about 2-3 minutes. Add the egg, vanilla, and mix until combined. Add the baking soda and salt and mix until combined.
  3. Spoon dough into balls, about 1 tablespoon of dough for each cookie. Place them on the prepared baking sheets, about 2 inches apart. Smash dough balls with a fork, creating a criss cross. Bake for 8-10 minutes. Don't overbake. Remove cookies from oven and let them sit on the baking sheet for 2 minutes. Move to a wire rack and cool completely.
  4. While the cookies are cooling, make the chocolate ganache. Place the chocolate chips in a medium bowl. Heat the cream in the microwave, in an microwave safe bowl, for 30-60 seconds, or until cream is hot, but not bubbling. Pour hot cream over chocolate chips and let sit for 1 minute. Stir until the chocolate melts and you have a smooth and silky ganache. Set aside.
  5. Next, make the peanut butter frosting. In the bowl of a stand mixer, beat the butter and peanut butter together until smooth. Slowly add in the powdered sugar. Mix until smooth. Add the milk and vanilla and mix until the frosting is creamy and smooth. If you need to add a little more powdered sugar or milk to reach your desired consistency, you can. You want the frosting to be thick.
  6. To assemble the sandwich cookies, take one cookie and spread ganache on the inside of the cookie, about 1 1/2 teaspoons. Next, either spread on the peanut butter frosting with a spoon or put the frosting in a pastry bag and pipe the frosting onto the ganache. I like to pipe the frosting. I use about 1 tablespoon of frosting. Top with another cookie and gently squeeze so the ganache and frosting meet the edge of the cookies. Continue until all of your cookies are sandwiched!
  7. Note-these cookies will keep in an airtight container on the counter for 2-3 days.

Maria Lichty

I’m Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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CommentsLeave a reply

  1. I agree – National Peanut Butter Day is the best! And these cookies look like a perfect way to celebrate! For the ganache, would using almond or coconut milk work instead of the heavy cream? 

  2. Maria! I think I’m going to have to celebrate Peanut Butter Lovers Day a little bit late! But I think Peanut Butter will understand, he’s like that 😉
    Seriously, these cookies look amazing! And as someone who has to stick to a GF diet, I love that they are already gluten free and I can just make, bake, and eat! Can’t wait to make these and share them with the other PB lovers at work 🙂

  3. Did you use natural peanut butter or “regular” peanut butter for your recipe? I see you said you could use either….but when I use natural, the only kind I buy, the cookies tend to be crumbly 🙁 My GF daughter who is no longer DF will LOVE these!!! Thank you!

  4. I just threw together a batch of these and they are EVERYTHING!!!!! Peanut butter cookies were born for this. THANK YOU!!! P.S. my wife is allergic to egg yolks, so I subbed two egg whites + 1T ground flax seed. It’s fantastic!

  5. Cookies were very flat and crisp even after playing with the time and temperature. I get the no flour and gluten aspect, but cookies without even a touch of flour are flat as a tire. Such a waste of ingredients and peanut butter is my favorite food. 🙁

  6. I’m making these for a baby shower and did a test run. The cookies spread to what appears to be twice the size of yours from the pictures. I want to go for the smaller cookie, like yours. Do you think chilling the dough would help this? Thanks for the great recipe — they tasted amazing!

  7. I made these tonight. They were so good that I had to make another batch. Delicious!! I do think that a double batch of cookies and a single batch of ganache and filling would work well. My cookies were not flat at all and I did not refrigerate them. Thanks for your terrific recipes!

  8. These look phenomenal! Can’t wait to make them with the kiddos as a Happy Mother’s Day to me treat!

  9. Hi Maria,
    I made your recipe and the cookies taste so yummy but they crumble to pieces. Can you suggest what I may  do next time? 

  10. These are the BEST peanut butter cookies EVER! Everyone who eats them- loves them. Not only are they gluten free but I tweekwd them with Earth Balance butter for the filling and almond milk to make the ganache- making them lactose and gluten free- but most of all DELICIOUS!

  11. I made these for a friend and she loved them! My official taste tester (my husband) also approved of them. I personally don’t eat peanut butter in desserts, but I strongly considered it with these cookies. Thanks for the recipe!

  12. Just made these cookies. They turned out beautifully, even with the substitute of 2% milk for the cream in the ganache (all I had). My two kids and I all declared them the very best cookies we’ve ever had:). Thanks for a great recipe! 

  13. I have made these in the past for a family member who suffers from celiac disease and they were great! He tolerated them just fine. I will be making them again this weekend.


  14. I make these often as my daughter is gf..  I make them for bake sales so people have a choice. I have been told to quit my day job and bake these full time!! They are so delicious! And surprisingly easy to make 


  15. I just made these as I love finding a good thick chewy PB cookie recipe. They are amazingly delicious as I expected. My question is that my cookies seemed to spread more than yours and are thinner with less definition in the fork markings. I would prefer thicker and more definition and wondered if you had any suggestions? Not sure how flat you actually made them when you put the imprints in with the forks? Not sure if that makes a difference? Just wondering if you had any ideas or had any similar issues when testing these. Thanks so much!

  16. These look INCREDIBLE! Super excited to make them! I saw your comment about leaving them on the counter for 2-3 days. If I was to keep them in the fridge after a few days, do you think they’d last through the week?


  17. This was a great recipe!! No changes made and it was perfect. Cookies by themselves are great if you just want the cookie.


  18. Crazy good – so yummy & easy to make too!
    Caution: I used a large scoop which made seven complete sets. Way too big for portion control but wow, what an amazing cookie – definitely a keeper in my cookie stash. Thank you.

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