Fudgy Peanut Butter Sandwich Cookies

Prep Time 1 Hr 10 min
Cook Time 9 Min
Servings 18
Difficulty Easy

Ingredients

  • COOKIES
  • 1 roll (16.5 oz) Pillsbury® Create 'n Bake® 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 Domino® or C&H® Confectioners Powdered Sugar
  • GANACHE
  • 1 cup semi-sweet chocolate chips
  • 2 tablespoons whipping (heavy) cream

Directions

  • Step 1

    In large bowl, break up cookie dough. Mix in 1 cup of the peanuts. Cover; refrigerate about 30 minutes or until well chilled.

  • Step 2

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

  • Step 3

    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.

  • Step 4

    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.

  • Step 5

    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.

  • Step 6

    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.

Serving size
(1/18)

  • Calories 380
  • Calories from Fat200g
  • Total Fat 22g
  • Saturated Fat 8g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 4g
  • Cholesterol 20mg
  • Sodium 190mg
  • Potassium 0mg
  • Total Carbohydrates 40g
  • Dietary Fiber 2g
  • Sugars 30g
  • Protein 7g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet