Fudgy Peanut Butter Sandwich Cookies

Name: Fudgy Peanut Butter Sandwich Cookies
Prep time: 1 h 10 min
Cook time: 1 h 55 min
Total time: 3 h 5 min
Yield: 18 sandwich cookies, 9 serving(s)
Ingredients: 1 (16 1/2 ounce) roll pillsbury create n bake refrigerated peanut butter cookie dough; 1 cup honey roasted peanuts, coarsely ground; 2 tablespoons honey roasted peanuts, coarsely ground; 1/2 cup butter; 1/2 cup creamy peanut butter; 2 teaspoons vanilla; 2 1/3 cups powdered sugar; 1 cup semi-sweet chocolate chips; 2 tablespoons heavy whipping cream

Submitted by Mom2Rose

"Source: Pillsbury Bake-Off Contest "Slices of a rich filling are nestled between peanutty cookies, then topped with a luscious chocolate glaze." NOTE: To grind peanuts, place in food processor bowl with metal blade. Cover; process with on-and-off pulses until coarsely ground."

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Ready In:: 3hrs 5mins
Ingredients:: 9
Yields:: 18 sandwich cookies
Serves:: 9

ingredients

Cookies
1 (16 1/2 ounce) roll pillsbury create n bake refrigerated peanut butter cookie dough
1 cup honey roasted peanuts, coarsely ground
2 tablespoons honey roasted peanuts, coarsely ground
Peanut Butter Fudge Filling
¹⁄₂ cup butter
¹⁄₂ cup creamy peanut butter
2 teaspoons vanilla
2 ¹⁄₃ cups powdered sugar
Ganache
1 cup semi-sweet chocolate chips
2 tablespoons heavy whipping cream

directions

In large bowl, break up cookie dough.
Mix in 1 cup of the peanuts.
Cover; refrigerate about 30 minutes or until well chilled.
Heat oven to 375°F
Spray cookie sheets with non-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.
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.
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.
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.