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Fudgy Peanut Butter Sandwich Cookies

Fudgy Peanut Butter Sandwich Cookies
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Slices of a rich filling are nestled between peanutty cookies, then topped with a luscious chocolate glaze.

Prep Time:
1 Hr 10 Min
Total Time:
1 Hr 55 Min
Makes:
18 sandwich cookies
Pillsbury Bake-Off
Beverley Rossell
Morgantown, IN
Bake-Off® Contest 43, 2008
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INGREDIENTS
Cookies
1roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1cup plus 2 tablespoons Fisher® Honey Roasted Peanuts, coarsely ground*
Peanut Butter Fudge Filling
1/2cup LAND O LAKES® Unsalted or Salted Butter
1/2cup JIF® Creamy Peanut Butter
2teaspoons vanilla
2 1/3cups powdered sugar
Ganache
1cup semisweet chocolate chips
2tablespoons whipping (heavy) cream
DIRECTIONS
1.In large bowl, break up cookie dough. Mix in 1 cup of the peanuts. Cover; refrigerate about 30 minutes or until well chilled.
2.Heat oven to 375°F. Spray cookie sheets with CRISCO® Original No-Stick Cooking Spray, or line with cooking parchment paper. Shape dough into 36 (1 1/4-inch) balls. Place balls 2 inches apart on cookie sheets. Flatten to 1/2-inch thickness with lightly floured metal spatula or drinking glass. Bake 9 to 11 minutes or until edges are golden brown. Cool 5 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
3.Meanwhile, in 2-quart saucepan, melt butter and peanut butter over medium heat, stirring occasionally. Remove from heat; stir in vanilla. Cool 1 minute. Stir in powdered sugar. When cool enough to handle, knead filling several times until powdered sugar is thoroughly blended. Shape into log, about 9 inches long and 2 inches in diameter. Cut into 18 (1/2-inch) slices, reshaping slices into round shape if necessary. Cover with plastic wrap; set aside.
4.When ready to assemble cookies, place 1 filling slice on bottom of 1 cookie; top with another cookie, bottom side down, and press together slightly. Repeat with remaining cookies.
5.In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High about 1 minute, stirring twice, until melted. Spoon heaping 1 teaspoonful on top of each cookie. Sprinkle with remaining ground peanuts. Let stand 10 minutes or until ganache is set. Store tightly covered in single layer at room temperature.
*To grind peanuts, place in food processor bowl with metal blade. Cover; process with on-and-off pulses until coarsely ground.

High Altitude (3500-6500 ft): No change.
High Altitude (3500-6500 ft):

No change.

®Jif is a trademark of The J.M. Smucker Company
®Land O’ Lakes is a registered trademark of Land O’ Lakes, Inc.
Fisher is a registered trademark of John B. Sanfilippo & Son, Inc. Elgin, IL 60123-7820
®Crisco is a trademark of The J.M. Smucker Company

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