Description

From Americas Test Kitchen. Makes about 24 sandwich cookies. You can use a #60 spring loaded scoop to measure out each cookie or a tablespoon.

Ingredients

Cookie
1 1/4 cup raw peanuts toasted and cooled.
3/4 cup all purpose flour
1/2 tsp salt
1 tsp baking soda
1/2 cup creamy peanut butter
1/2 cup white sugar
1/2 cup brown sugar
3 tbsp melted butter
3 tbsp milk
1 whole egg

Peanut filling
3/4 cup peanut butter
3 tbsp butter
1 cup confectioner sugar

Directions

Grind up peanuts in a food processor till they are pretty finely chopped. Set aside. Mix flour salt and baking soda in a bowl and set aside. Whisk together peanut butter, sugars, butter, milk and egg. Add the dry ingredients and fold in. Add chopped peanuts and fold together.

Portion the dough onto cookie sheets, each cookie should be a tablespoon of dough. Then you want to press down the centers of each cookie, dip your fingers in water to prevent dough from sticking to your fingers. You want to press them down to about 2 inches across. You can measure the first one and base the rest from the first.

Bake the cookies in the oven at 350 degrees for about 15 to 18 minutes. You want them to be golden and crisp when done. You can switch the sheets halfway through to evenly bake. You should be able to pick up a side of a cookie and it will be firm if cooked long enough. Let them cool on the sheets for 5 minutes then transfer to a cooling rack to finish cooling.

To make peanut filling add peanut butter and butter into a bowl and microwave for about 40 seconds to soften it up. Mix in confectioner sugar and that is it for the filling.

Using a tablespoon add a scoop to the bottom of one cookie and then with another cookie you can sandwich them together to spread the filling. After making all the cookies let them setup for about an hour.