Peanut Butter Sandwich Cookies

I have high hopes that this recipe is amazingly awesome. I just watched an episode of America's Test Kitchen, and when I looked up this recipe online, I had to register with them. I'm not a fan of getting junk mail, but I was willing to deal with it all for this recipe. I'm not a huge peanut butter cookie fan, but my husband is. I couldn't pin the recipe, because all who click on it have to register and I did not want to put someone else through that. Haha! I can't wait to try this out.

Makes 24 cookies

Do not use unsalted peanut butter for this recipe.

Ingredients

Cookies

• 1 1/4cups (6 1/4 ounces) raw peanuts, toasted and cooled
• 3/4cup (3 3/4 ounces) all-purpose flour
• 1teaspoon baking soda
• 1/2teaspoon salt
• 3tablespoons unsalted butter, melted
• 1/2cup creamy peanut butter
• 1/2cup (3 1/2 ounces) granulated sugar
• 1/2cup packed (3 1/2 ounces) light brown sugar
• 3tablespoons whole milk
• 1large egg

Filling

• 3/4cup creamy peanut butter
• 3tablespoons unsalted butter
• 1cup (4 ounces) confectioners' sugar

Instructions

• 1. FOR THE COOKIES: Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper. Pulse peanuts in food processor until finely chopped, about 8 pulses. Whisk flour, baking soda, and salt together in bowl. Whisk butter, peanut butter, granulated sugar, brown sugar, milk, and egg together in second bowl. Stir flour mixture into peanut butter mixture with rubber spatula until combined. Stir in peanuts until evenly distributed.
• 2. Using #60 scoop or tablespoon measure, place 12 mounds, evenly spaced, on each prepared baking sheet. Using damp hand, flatten mounds until 2 inches in diameter.
• 3. Bake until deep golden brown and firm to touch, 15 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool on sheets for 5 minutes. Transfer cookies to wire rack and let cool completely, about 30 minutes. Repeat portioning and baking remaining dough.
• 4. FOR THE FILLING: Microwave peanut butter and butter until butter is melted and warm, about 40 seconds. Using rubber spatula, stir in confectioners’ sugar until combined.
• 5. TO ASSEMBLE: Place 24 cookies upside down on work surface. Place 1 level tablespoon (or #60 scoop) warm filling in center of each cookie. Place second cookie on top of filling, right side up, pressing gently until filling spreads to edges. Allow filling to set for 1 hour before serving. Assembled cookies can be stored in airtight container for up to 3 days.