Peanutbutter Sandwich Cookies

Peanutbutter Sandwich Cookies

Peanutbutter Sandwich Cookies

By Foodista.com – The Cooking Encyclopedia Everyone Can Edit
45 minutes

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Details
  • Servings:   6
  • Calories:   784
  • Protein:   13g
  •  
  • Fiber:   4g
  • Sugar:   71g
  • Carb Total:   91g
  •  
  • Saturated:   18g
  • Fat Total:   43g
  •  
  • Weight Watchers:   35 Points
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Cuisine
  • dessert
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Ingredients
  • 1/2 teaspoon baking soda
  • 1/2 cup firmly packed light brown sugar
  • 1 1/2 cups confectioners' sugar
  • 1 large egg
  • 1 cup (250 mL) all-purpose flour
  • 3 tablespoons heavy cream
  • 1/4 cup coarsely chopped roasted unsalted peanuts
  • ¼ tsp (1 mL) salt
  • 1/4 cup coarsely chopped semisweet chocolate, or mini semisweet choc
  • 3/4 cup smooth peanut butter
  • 1/2 cup sugar
  • ½ cup (125 mL) unsalted butter, at room temperature, cut into chunks
  • 1 teaspoon pure vanilla extract
Instructions

To make the cookies

Heat the oven to 350F. Line two baking sheets with parchment. In a medium bowl, sift together the two flours, baking soda, and salt. In the bowl of an electric mixer, cream the butter, peanut butter, and sugars with the paddle attachment until light and fluffy.

Add the vanilla and egg; continue creaming until smooth and fluffy, about 3 min. with an electric mixer (longer by hand). Stir in the flour mixture by hand just until it's incorporated; don't over mix or the cookies will be tough. Drop heaping tablespoonfuls of batter, spaced about 2 inches apart, onto the lined baking sheets. With floured fingers, flatten each dab of batter into a 2-inch round.

Bake until the cookies are puffed and golden, 12 to 14 min., rotating the baki

While the cookies cool, make the filling

In a small bowl, cream the confectioners' sugar, butter, and peanut butter until smooth.

Add the heavy cream; continue creaming until smooth and fluffy. Stir in the chopped peanuts and chocolate.To assemble

Transfer the cooled cookies to a work surface, flipping half of them over. With an offset spatula or a butter knife, spread a scant teaspoon of filling onto each turned-over cookie. Set another wafer on top of each filled cookie, pressing gently to spread the filling. Store sealed at room temperature or in the refrigerator.

View original preparation instructions

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