Fudgy Peanut Butter Sandwich Cookies

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
  • ingredients 8
  • servings 18

Ingredients

Cookies

1
roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
1
cup plus 2 tablespoons honey roasted peanuts, coarsely ground*

Peanut Butter Fudge Filling

1/2
cup unsalted or salted butter
1/2
cup JIF® Creamy Peanut Butter
2
teaspoons vanilla
2 1/3
cups powdered sugar

Ganache

1
cup semisweet chocolate chips
2
tablespoons whipping (heavy) cream
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Sandwich Cookie
    Calories
    380
    (
    Calories from Fat
    200),
    % Daily Value
    Total Fat
    22g
    22%
    (Saturated Fat
    8g,
    8%
    Trans Fat
    1g
    1%
    ),
    Cholesterol
    20mg
    20%;
    Sodium
    190mg
    190%;
    Total Carbohydrate
    40g
    40%
    (Dietary Fiber
    2g
    2%
      Sugars
    30g
    30%
    ),
    Protein
    7g
    7%
    ;
    % Daily Value*:
    Vitamin A
    4%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    4%;
    Exchanges:
    1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 3 1/2 Fat;
    Carbohydrate Choices:
    2 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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