If you’re looking for a delightful treat that combines the nutty richness of peanuts with the sweet tang of strawberry and chocolate, you’ve landed in the right place. These Ampersandwich Cookies are not your typical cookie; they are a delicious twist on the classic Linzer cookie. With a buttery peanut cookie base and a luscious strawberry chocolate ganache, these cookies are perfect for sharing or enjoying all by yourself. Let’s dive into the details of making these scrumptious delights!
The Upside of Ampersandwich Cookies (Peanut Linzer Cookies with Strawberry Chocolate Ganache)
Ampersandwich Cookies bring together the comforting flavors of home-baked cookies with a sophisticated flair. The combination of crunchy peanuts, rich chocolate, and fruity strawberry jam creates a textural and flavor experience that is hard to resist. These cookies are perfect for any occasion, whether it’s a holiday gathering, a cozy afternoon tea, or simply a treat to brighten your day. Plus, they are fun to make and even more fun to eat!
What You’ll Gather
- 2/3 cup (3 oz) shelled peanuts
- 1/2 cup packed light brown sugar
- 2 1/2 cups (11 oz) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 6 ounces semisweet chocolate, finely chopped
- 1/4 cup strawberry jam
- 1/4 cup heavy cream
Equipment at a Glance
- Baking sheets – for cookie placement
- Parchment paper – to prevent sticking
- Mixing bowls – for combining ingredients
- Electric mixer – for creaming butter and sugar
- Rolling pin – to roll out the dough
- Cookie cutters – to shape the cookies
- Small saucepan – for making the ganache
- Whisk – for mixing the ganache
Cooking Ampersandwich Cookies (Peanut Linzer Cookies with Strawberry Chocolate Ganache): The Process
Step 1: Prepare the Peanut Flour
Start by grinding the shelled peanuts into a coarse flour using a food processor. You want to achieve a consistency similar to almond meal. Set aside.
Step 2: Make the Cookie Dough
In a large mixing bowl, combine the softened butter and light brown sugar. Using an electric mixer, beat the mixture until it is light and fluffy. This should take about 2-3 minutes. Next, add the egg and vanilla extract, mixing until well combined.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the all-purpose flour, ground peanuts, baking powder, salt, and cinnamon. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
Step 4: Chill the Dough
Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour. Chilling the dough helps the cookies hold their shape and makes them easier to roll out.
Step 5: Roll Out and Cut the Cookies
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Once the dough is chilled, roll it out on a floured surface to about 1/4-inch thickness. Use cookie cutters to cut out shapes, making sure to create pairs of cookies for the sandwiching.
Step 6: Bake the Cookies
Place the cut cookies onto the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Step 7: Prepare the Strawberry Chocolate Ganache
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the finely chopped semisweet chocolate. Let it sit for a minute, then whisk until smooth. Stir in the strawberry jam until well combined.
Step 8: Assemble the Cookies
Once the cookies are completely cooled, spread a generous layer of the strawberry chocolate ganache on the flat side of one cookie and top it with another cookie to create a sandwich. Repeat until all cookies are assembled.
Step 9: Enjoy!
Let the assembled cookies set for a few minutes to allow the ganache to firm up slightly before serving. Enjoy your Ampersandwich Cookies with a cup of tea or coffee, or simply on their own!
Ingredient Swaps & Substitutions
- Peanuts – You can substitute with ground almonds for a different flavor profile.
- Semisweet chocolate – Dark chocolate or milk chocolate can be used based on your preference.
- Strawberry jam – Any fruit jam or preserves can work; raspberry or apricot are great alternatives.
- Unsalted butter – Use coconut oil for a dairy-free version.
Notes on Ingredients
- When selecting your peanuts, opt for unsalted to control the salt content in the cookies.
- For the best flavor, use high-quality chocolate and fresh strawberry jam.
- Make sure your butter is softened to room temperature for easy blending.
Make Ahead Like a Pro
You can prepare the cookie dough in advance and store it in the refrigerator for up to three days before baking. Alternatively, the baked cookies can be stored in an airtight container for up to a week. The ganache can also be made ahead of time; just reheat gently before using.
Quick Questions
Can I freeze Ampersandwich Cookies?
Yes, you can freeze the assembled cookies! Place them in an airtight container with parchment paper between layers. They can be frozen for up to three months.
What can I use instead of butter in this recipe?
Coconut oil can be used as a substitute for butter if you’re looking for a dairy-free option. Just ensure it’s in a softened state for proper mixing.
How do I store the cookies?
Store the assembled cookies in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.
Can I use different types of jam?
Absolutely! Feel free to experiment with your favorite jams or preserves, such as raspberry, apricot, or even blueberry.
Try These Next
- Classic Linzer Cookies
- Peanut Butter Blossoms
- Chocolate-Dipped Strawberry Cookies
- Nutty Oatmeal Cookies
In Closing
Ampersandwich Cookies (Peanut Linzer Cookies with Strawberry Chocolate Ganache) are a delightful way to enjoy classic flavors with a modern twist. They are perfect for any gathering or as a special treat for yourself. With their rich peanut flavor, luscious ganache, and sweet strawberry touch, these cookies are sure to impress anyone lucky enough to try them. Happy baking!
Ampersandwich Cookies (Peanut Linzer Cookies with Strawberry Chocolate Ganache)
Ingredients
For the Cookies:
- 2/3 cup shelled peanuts
- 1/2 cup packed light brown sugar
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1 cup unsalted butter softened
- 1 large egg
- 1 teaspoon vanilla extract
For the Ganache:
- 6 ounces semisweet chocolate finely chopped
- 1/4 cup strawberry jam
- 1/4 cup heavy cream
Instructions
Directions
- Start by grinding the shelled peanuts into a coarse flour using a food processor. You want to achieve a consistency similar to almond meal. Set aside.
- In a large mixing bowl, combine the softened butter and light brown sugar. Using an electric mixer, beat the mixture until it is light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until well combined.
- In another bowl, whisk together the all-purpose flour, ground peanuts, baking powder, salt, and cinnamon. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Cover the cookie dough with plastic wrap and refrigerate for at least 1 hour. Chilling the dough helps the cookies hold their shape and makes them easier to roll out.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. Once the dough is chilled, roll it out on a floured surface to about 1/4-inch thickness. Use cookie cutters to cut out shapes, making sure to create pairs of cookies for the sandwiching.
- Place the cut cookies onto the prepared baking sheets and bake for 10-12 minutes, or until the edges are lightly golden. Allow them to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and add the finely chopped semisweet chocolate. Let it sit for a minute, then whisk until smooth. Stir in the strawberry jam until well combined.
- Once the cookies are completely cooled, spread a generous layer of the strawberry chocolate ganache on the flat side of one cookie and top it with another cookie to create a sandwich. Repeat until all cookies are assembled.
- Let the assembled cookies set for a few minutes to allow the ganache to firm up slightly before serving. Enjoy your Ampersandwich Cookies with a cup of tea or coffee, or simply on their own!
Equipment
- Baking Sheets
- Parchment Paper
- Mixing Bowls
- Electric Mixer
- Rolling Pin
- Cookie cutters
- Small Saucepan
- Whisk
Notes
- Opt for unsalted peanuts to control the salt content.
- Use high-quality chocolate and fresh strawberry jam for the best flavor.
- Make sure your butter is softened to room temperature for easy blending.
