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Peanut Butter Sandwich Cookies

Peanut Butter Sandwich Cookies

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!

Even though this recipe uses unsalted peanuts, I couldn’t help but remember “Salt Peanuts” played by Dizzy Gillespie. So take a listen and enjoy the most peanut-filled cookies ever!

Peanut Butter Sandwich Cookies


  • 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
  • Filling
  • 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


  1. Line a large baking sheet with parchment paper.
  2. Grind 2 cups peanuts in food processor until finely ground. Divide into 1 cup and ½ cup amounts. Set aside.
  3. In a medium bowl, combine flour, salt and baking soda. Set aside.
  4. In a large microwaveable bowl, place peanut butter and butter. Microwave for 10-15 seconds. Stir until smooth.
  5. Add granulated sugar, brown sugar, 2 tablespoons heavy whipping cream, and egg white. Stir together.
  6. Add 1 cup of ground peanuts to flour mixture. Stir.
  7. Add flour mixture to peanut butter mixture. Stir until flour mixture is incorporated.
  8. 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.
  9. Bake 12 minutes at 350 degrees until firm, crisp.
  10. Cool on baking sheet for five minutes. Remove to cooling rack.
  11. In a microwavable bowl, place peanut butter and butter. Microwave for 15 seconds.
  12. Add 3 tablespoons heavy whipping cream and salt. Stir.
  13. Add confectioner’s sugar and ½ cup ground peanuts. Stir. If too thick to spread, add 1-2 more tablespoons of heavy whipping cream.
  14. 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.

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About Jillaine: As a professional jazz singer who also studies law, savoring daily nosh with family refreshes me. You are invited to my table to try great food, hear tasty music, and join in upbeat conversation!

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