Don’t you love peanuts? I do!
So anytime I can put more peanuts in a cookie, I’m all for it. When it comes to peanuts, less is definitely not more!
- 1 cup dry roasted, unsalted peanuts, finely ground
- 2/3 cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- ½ cup natural creamy peanut butter
- 3 tablespoons butter, melted
- ¼ cup granulated sugar
- ½ cup brown sugar
- 2 tablespoons heavy whipping cream
- 1 egg white
- 2/3 cup creamy peanut butter
- 4 tablespoons butter
- 3 tablespoons heavy whipping cream
- dash salt
- 1 cup confectioner’s sugar
- ½ cup ground peanuts
- Line a large baking sheet with parchment paper.
- Grind 2 cups peanuts in food processor until finely ground. Divide into 1 cup and ½ cup amounts. Set aside.
- In a medium bowl, combine flour, salt and baking soda. Set aside.
- In a large microwaveable bowl, place peanut butter and butter. Microwave for 10-15 seconds. Stir until smooth.
- Add granulated sugar, brown sugar, 2 tablespoons heavy whipping cream, and egg white. Stir together.
- Add 1 cup of ground peanuts to flour mixture. Stir.
- Add flour mixture to peanut butter mixture. Stir until flour mixture is incorporated.
- Roll into 1-inch balls then press flat between the palms of your hands. Peel the dough off your hand carefully and place on parchment lined baking sheet. Place cookies about ½-inch apart.
- Bake 12 minutes at 350 degrees until firm, crisp.
- Cool on baking sheet for five minutes. Remove to cooling rack.
- In a microwavable bowl, place peanut butter and butter. Microwave for 15 seconds.
- Add 3 tablespoons heavy whipping cream and salt. Stir.
- Add confectioner’s sugar and ½ cup ground peanuts. Stir. If too thick to spread, add 1-2 more tablespoons of heavy whipping cream.
- Scoop 1 tablespoon of filling onto the bottom of a cookie. Gently press and twist in the middle—not the edges—a top cookie over the filling to make a sandwich cookie.