Two weeks ago we celebrated friends Chris and Chilali with a non-shower baby shower. And as I type this, we’re eagerly anticipating her labor to start–most likely within the next 48 hours or less! I keep sending her texts full of just emojis. I can’t help it. My excitement knows no bounds.
We absolutely treasure our friendship with Chris and Chilali. I call them the “silver lining of our Utah.” They have been incredible friends and a unwavering support system for us both. They will truly be exceptional parents and I loved co-hosting an open house to celebrate their baby boy.
It was a casual affair of food and friendship–which totally sums up C & C in a nutshell. We also had a blast with Harrison–son of one of the other co-hosts, Anne. He looks a little more grown up since our 5k training, eh?
He’s in quite the Star Wars phase right now and was happy to find an equal fan in Joe, who appears to be channeling Luke Skywalker here.
The food was the centerpiece of our event. There was, of course, Boom Boom Sauce. I don’t think we get together without it anymore. And it’s becoming famous on its own. I had two people come up to me and said they had heard about me and the Boom Boom and were so glad they could try it. Guys…I’m famous for blending mayo and a ranch packet. I have arrived.
I also made my favorite bourbon chocolate pecan pie bars.
And The Pioneer Woman’s fruit salad that was SO incredible, but it was these sandwich cookies that stole the show.
I wanted a dessert I could make in advance that would be more special than just my regular drop cookies. I also wanted a gluten free item to be sensitive to the dietary needs of our guests. Plus, these just looked delicious!
I made three batches the night before the shower and didn’t think to take pictures until the day after the shower — when these had been transported twice and were looking a bit crumbly.
Just know that they are totally delicious and worth your attention! With a batch only yielding 14 cookies, it’s not like you’ll have any sitting around two days later anyway!
The fillings are chocolate ganache and a rich, fluffy peanut butter frosting. I went a little easy on the frosting and had a ton leftover, so my next batch will probably have twice as much per cookie. I want it to be a more visible layer. And the cookies are perfectly soft–don’t overbake!–and you’d never know they were gluten free. It was the surprise of the shower!
Need some weekend plans? Here you go!
Gluten Free Peanut Butter Sandwich Cookies
Source: Slightly adapted from Two Peas and Their Pod
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 Frosting:
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
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. Refrigerate dough for at least four hours.
Preheat the oven to 350-degrees. Line a large baking sheet with a Silpat baking mat or parchment paper.
Spoon dough into balls, about 3/4 tablespoon of dough for each cookie. Place them on the prepared baking sheets, about 2 inches apart. Bake for 8-10 minutes. Don’t overbake–they will appear soft. Remove cookies from oven and let them sit on the baking sheet for 2 minutes. Move to a wire rack and cool completely.
While the cookies are cooling, make the chocolate ganache. Place the chocolate chips in a medium bowl. Heat the cream in a double boiler until it’s hot, but not bubbling. Pour over chocolate chips and let sit for 1 minute. Stir until the chocolate melts and you have a smooth and silky ganache. Set aside.
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.
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. 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!
These cookies will keep in an airtight container on the counter for 2-3 days.