High Altitude Peanut Butter Ganache Cookie Sandwiches

Adapted for elevations 3,000+ feet

Ingredients

For the Peanut Butter Cookies:

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda (reduced from 1 1/4 tsp)
• 1/2 tsp salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 cup creamy peanut butter
• 3/4 cup granulated sugar (reduced from 1 cup)
• 3/4 cup brown sugar, packed (reduced from 1 cup)
• 2 large eggs
• 2 tsp vanilla extract
• 2-3 tbsp milk (added for high altitude)

For the Chocolate Ganache:

• 8 oz dark chocolate (60-70%), finely chopped
• 3/4 cup heavy cream
• 2 tbsp butter, room temperature
• 1 tbsp peanut butter (optional, for extra PB flavor)
• Pinch of salt

Optional Garnish:

• Chopped peanuts
• Sea salt flakes
• Mini chocolate chips

High Altitude Adjustments Made:

• Reduced sugar: Prevents excessive spreading and browning
• Reduced leavening: Less baking soda to prevent over-rising
• Added liquid: Milk compensates for faster moisture evaporation
• Higher baking temperature: Helps set structure before spreading
• Shorter baking time: Prevents over-baking in dry air

Instructions

Make the Peanut Butter Cookies:

1. Preheat oven to 375°F (190°C) – 25°F higher than sea level. Line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, cream butter and peanut butter with an electric mixer until light and fluffy (about 3 minutes).
4. Add granulated sugar and brown sugar, beat until well combined.
5. Beat in eggs one at a time, then vanilla extract.
6. Gradually mix in the flour mixture until just combined.
7. Add 2-3 tablespoons milk, one at a time, until dough holds together well but isn’t sticky.

Shape and Bake:

1. Scoop dough into 1.5-inch balls (about 2 tablespoons each).
2. Place on prepared baking sheets, spacing 3 inches apart.
3. Gently flatten each cookie with a fork in a crisscross pattern.
4. Bake for 8-10 minutes (reduced time) until edges are lightly golden but centers still look slightly underbaked.
5. Let cool on baking sheet for 5 minutes before transferring to wire racks.
6. Cool completely before filling.

Make the Chocolate Ganache:

1. Place chopped chocolate in a heatproof bowl.
2. In a small saucepan, heat heavy cream over medium heat until it just begins to simmer (small bubbles around edges).
3. Pour hot cream over chocolate and let sit for 2 minutes.
4. Starting from the center, whisk gently in small circles, gradually working outward until smooth and glossy.
5. Whisk in butter, peanut butter (if using), and salt until incorporated.
6. Let cool at room temperature for 30-45 minutes until spreadable but not runny.

Assemble Cookie Sandwiches:

1. Match cookies in similar sizes for best presentation.
2. Spread about 1-2 tablespoons of ganache on the flat side of one cookie.
3. Top with matching cookie, flat side down.
4. Gently press together until ganache spreads to edges.
5. Roll edges in chopped peanuts if desired.
6. Refrigerate for 15-20 minutes to set ganache.

High Altitude Specific Tips:

• Oven temperature: Increase by 15-25°F to help cookies set before spreading
• Baking time: Reduce by 1-3 minutes and watch carefully
• Humidity: Store in airtight containers as cookies dry out faster
• Flour: You may need to add 1-2 extra tablespoons if dough seems too soft
• Liquid: The added milk is crucial – don’t skip it

Storage:

• Room temperature: Store assembled sandwiches in airtight container for up to 3 days
• Refrigerated: Up to 1 week (bring to room temperature 15 minutes before serving)
• Freezer: Wrap individually and freeze up to 2 months

Altitude-Specific Troubleshooting:

• Cookies spreading too much: Chill dough for 30 minutes before baking
• Cookies too dry: Add an extra tablespoon of milk to dough
• Cookies not rising: Check that baking soda is fresh (replace every 6 months at high altitude)
• Ganache too thick: Warm slightly and whisk in 1-2 tbsp cream

Variations:

• White Chocolate Ganache: Use white chocolate instead of dark
• Salted Caramel: Add 2 tbsp caramel sauce to ganache
• Espresso: Add 1 tsp instant espresso to ganache
• Crunchy: Mix chopped peanuts into ganache
• Spiced: Add 1/4 tsp cinnamon to cookie dough

Make-Ahead Tips:

• Cookies: Bake cookies up to 3 days ahead, store airtight
• Ganache: Make ganache up to 1 week ahead, refrigerate and bring to room temperature
• Assembly: Assemble sandwiches morning of serving for best texture

Yield: 18-20 cookie sandwiches
Prep Time: 45 minutes
Bake Time: 20 minutes (2 batches)
Assembly Time: 30 minutes
Total Time: 2 hours (including cooling time)

Recipe tested at 5,280 feet elevation

High Altitude Peanut Butter Ganache Cookie Sandwiches