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Salted Peanut Sandwich Cookies

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Salted Peanut Sandwich Cookies
  • Prep 30 min
  • Total 60 min
  • Ingredients 7
  • Servings 16
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A salty peanut butter buttercream sandwiched between two peanut butter cookies makes one amazing bite-size dessert!
Updated Jun 17, 2014

Ingredients

Steps

  • 1
    Heat oven to 350°F. Shape dough into 32 (1-inch) balls.
  • 2
    Finely chop peanuts; place chopped peanuts in small bowl. Roll each cookie dough ball in peanuts, and place 1 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes or until edges are set and just starting to brown. Cool 5 minutes on cookie sheets before removing to cooling rack. Cool completely, about 10 minutes.
  • 3
    In medium bowl, beat peanut butter and softened butter with electric mixer on medium speed until smooth. Add powdered sugar, milk and salt; beat 1 to 2 minutes or until well combined.
  • 4
    Spread mixture on bottoms of 16 of the cookies. Top with remaining cookies, bottom sides down.

Tips from the Pillsbury Kitchens

  • tip 1
    Stir a couple tablespoons of miniature chocolate chips into the buttercream before spreading between the cookies.

Nutrition Information

280 Calories, 16g Total Fat, 5g Protein, 28g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
4g
21%
Trans Fat
1g
Cholesterol
10mg
3%
Sodium
280mg
12%
Potassium
100mg
3%
Total Carbohydrate
28g
9%
Dietary Fiber
1g
4%
Sugars
10g
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 1 1/2 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; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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