Fudgy Peanut Butter Sandwich Cookies

Fudgy Peanut Butter Sandwich Cookies

  • Course: Dessert

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

Reynolds Kitchens tip

Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.

Ingredients

  • Cookies:
  • 1 roll Pillsbury™ refrigerated peanut butter cookie dough  
  • 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 

Directions

Step 1

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

Step 2

Heat oven to °F. Line cookie sheets with Reynolds® Parchment Paper. Shape dough into ( /inch) balls. Place balls inches apart on cookie sheets. Flatten to /inch thickness with lightly floured metal spatula or drinking glass. Bake to minutes or until edges are golden brown. Cool minutes; remove from cookie sheets to cooling rack. Cool completely, about minutes.

Step 3

Meanwhile, in quart saucepan, melt butter and peanut butter over medium heat, stirring occasionally. Remove from heat; stir in vanilla. Cool minute. Stir in powdered sugar. When cool enough to handle, knead filling several times until powdered sugar is thoroughly blended. Shape into log, about inches long and inches in diameter. Cut into (/inch) slices, reshaping slices into round shape if necessary. Cover with plastic wrap; set aside.

Step 4

When ready to assemble cookies, place filling slice on bottom of cookie; top with another cookie, bottom side down, and press together slightly. Repeat with remaining cookies.

Step 5

In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High about minute, stirring twice, until melted. Spoon heaping teaspoonful on top of each cookie. Sprinkle with remaining ground peanuts. Let stand minutes or until ganache is set. Store tightly covered in single layer at room temperature.

Step 6

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

BakeOff® Contest

Contest Name: BakeOff® Contest, Contestant Name: Beverley Rossell, City: Morgantown, State: IN

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