Peanut Butter Sandwich Cookies
Makes 24 Cookies
- 1 1/2 cup 6 1/4 oz raw peanuts, toasted and cooled
- 3/4 cup 3 3/4 oz> all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 4 Tbs unsalted butter, melted
- 1/2 cup creamy peanut butter
- 1/2 cup 3 1/2 oz granulated sugar
- 1/2 cup packed 3 1/2 oz light brown sugar
- 3 Tbs whole milk
- 1 large egg
- 3/4 cup creamy peanut butter
- 3 Tbs unsalted butter
- 1 cup 4 oz confectioners' sugar
- Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350°F.
- Line 2 baking sheets with parchment paper.
- Pulse peanuts in food processor until finely chopped, about 8 pulses.
- Whisk flour, baking soda, and salt together in a bowl.
- Whisk butter, peanut butter, granulated sugar, brown sugar, milk, and egg together in a second bowl.
- Stir flour mixture unto peanut butter mixture with rubber spatula until combined.
- Stir in peanuts until evenly distributed.
- Using #60 scoop or tablespoon measure, place 12 mounds, evenly spaced, on each prepared baking sheet.
- Using a damp hand, flatten mounds until 2 inches in diameter.
- Bake until deep golden brown and firm to touch, 15 to 18 minutes, switching and rotating sheets halfway through baking.
- Let cookies cool on sheets for 5 minutes.
- Transfer cookies to wire rack and let cool completely, about 30 minutes.
- Repeat portioning and baking with remaining dough.
- Microwave peanut butter and butter until butter is meted and warm, about 40 seconds.
- Using rubber spatula, stir in confectioners' sugar until combined.
- Place 24 cookies upside down on work surface.
- Place 1 level tablespoon #60 scoop warm filling in the center of each cookie.
- Place second cookie on top of filling, right side up, pressing gently until filling spreads to the edges.
- Allow filling to set for 1 hour before serving.
- Do ahead: Assembled cookies can be stored in an airtight container for up to 3 days.
For the Cookies
For the Filling
To Assemble
"March & April 2012". Cooks Magazine. April, 2010: page 24.