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Fudgy Peanut Butter Sandwich Cookies

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By Pillsbury Kitchens
Updated Mar 24, 2014
Bake-Off® Contest 43, 2008
Beverley Rossell
Morgantown, Indiana
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Slices of a rich filling are nestled between peanutty cookies, then topped with a luscious chocolate glaze.

Fudgy Peanut Butter Sandwich Cookies

  • Prep Time 1 hr 10 min
  • Total 1 hr 55 min
  • Ingredients 8
  • Servings 18
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Ingredients

Cookies

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

Instructions

  • 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
    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 
    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.
  • Step 
    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.
  • Step 
    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.

Nutrition

380 Calories
22g Total Fat
7g Protein
40g Total Carbohydrate
30g Sugars

Nutrition Facts

Serving Size: 1 Sandwich Cookie
Calories
380
Calories from Fat
200
Total Fat
22g
34%
Saturated Fat
8g
40%
Trans Fat
1g
Cholesterol
20mg
7%
Sodium
190mg
8%
Potassium
150mg
4%
Total Carbohydrate
40g
13%
Dietary Fiber
2g
7%
Sugars
30g
Protein
7g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
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;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
  • ®Jif is a trademark of The J.M. Smucker Company
  • ®Crisco is a trademark of The J.M. Smucker Company
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