Miniature versions of many foods are more than just cute to look at; they’re a fun way to enjoy a variety of tastes in a meal without overindulging. I love these little cookie sandwiches that are simple to make and a real treat to serve. For the chocolate ganache, I like to use good quality chocolate chips (which are useful for lots of different recipes). Ganache makes a lovely filling or frosting because, with no added sugar, it is not too sweet. Of course, storebought frosting would be an easy option too! You can use any chewy-textured peanut butter cookie recipe; I like my old fashioned peanut butter cookies the best.
To create these little treats, prepare the small cookies first:
- Follow this recipe to make the dough.
- I used about a half a teaspoon (rounded) of dough to make the balls which are then flattened with a fork dipped in sugar to shape the cookies before baking.
- Bake at 350F just until the edges are starting to turn golden brown (5 – 6 minutes)
- This results in cookies that are approximately one inch in size.
- You can make the ganache filling (see recipe below) ahead of time; just be sure it is at room temperature before working with it.
- Spread the bottoms of two cookies with a layer of ganache, using the tip of a table knife. Lay a thin (1/4 inch or less) slice of banana on top of the chocolate on one of the cookies, then sandwich the two cookies, frosted sides together, pressing gently so the chocolate and banana stick together.
Whipped Chocolate Ganache (Frosting)
12 ounces dark chocolate, chopped into small pieces
1 cup heavy cream
- Place chocolate pieces in a large, microwave safe bowl.
- Heat heavy cream in the microwave on medium high heat until it comes to a boil.
- Immediately pour cream over chocolate and stir until completely mixed and glossy.
- If the chocolate is not completely melted after two minutes, heat for 20 seconds on medium heat and stir some more. Repeat as needed until smooth.
- Allow ganache to cool before whipping (you can speed this up by putting it in the fridge for 10 – 15 minutes but keep checking as you do not want it too cold; it will be hard to whip).
- Whip using an electric mixer until light and fluffy (2 – 3 minutes). The ganache will lighten in colour as you incorporate air.
- The ganache can be stored in the refrigerator for up to two weeks; you will need to bring it up to room temperature to make it spreadable.
Makes enough to fill dozens and dozens of cookie sandwiches or frost a double layer cake or about 24 cupcakes.