Fudgy Peanut Butter Sandwich Cookies

Slices of a rich filling are nestled between peanutty cookies, then topped with a luscious chocolate glaze.

–

Save & Share

Servings 18

false

( 20 ) Ratings

20 Ratings

5 Stars

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 6 )

7d175426-a0e7-490a-b7b4-73f97df44aeb

Bake-Off® Contest 43, 2008

Beverley Rossell

Morgantown, Indiana

ingredients 8
Prep Time 1 hr 10 min
Total Time 1 hr 55 min

Ingredients

Cookies

1: roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies

1: cup plus 2 tablespoons Fisher® Honey Roasted Peanuts, coarsely ground*

Peanut Butter Fudge Filling

1/2: cup LAND O LAKES® 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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

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.

EXPERT TIPS

toggle

Expert Tips

*To grind peanuts, place in food processor bowl with metal blade. Cover; process with on-and-off pulses until coarsely ground.

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;