Description
Capture the essence of farmhouse baking with these homemade peanut sandwich cookies that elevate the classic store-bought snack. Combining real butter and freshly ground peanuts, these treats offer a rich, authentic flavor and a satisfyingly crisp texture.
Ingredients
- 1 cup unsalted butter, softened and divided
- 1 cup creamy peanut butter, divided
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract, divided
- 2 large egg yolks
- 1 1/2 cups all-purpose flour or rice flour
- 1/2 cup roasted unsalted peanuts
- 2 ounces cream cheese, softened
- 1 1/2 cups powdered sugar
- 1-2 teaspoons hot water
Instructions
- Cream together 1/2 cup butter, 1/2 cup peanut butter, sugar, baking soda, salt, and 1 teaspoon vanilla until just combined.
- Add egg yolks one at a time while mixing on low speed, scraping the bowl as needed.
- Pulse flour and peanuts in a food processor until finely ground, then sift to remove large pieces.
- Slowly mix the peanut-flour mixture into the wet ingredients until a stiff, uniform dough forms.
- Shape dough into a disc, wrap in parchment, and refrigerate for 30 minutes.
- Roll dough to 1/8 inch thickness on a floured surface and cut into peanut shapes.
- Thin dough scraps with hot water to a frosting consistency and pipe a grid pattern on each cookie.
- Bake at 350°F for 12 minutes until firm, then cool completely on the pan.
- Beat remaining 1/2 cup butter, 1/2 cup peanut butter, cream cheese, powdered sugar, and 1 teaspoon vanilla for 5 minutes until light and fluffy.
- Pipe filling onto the bottom of half the cookies and press the remaining cookies on top to assemble.
Notes
To ensure the most delicate crunch, use rice flour instead of all-purpose flour. Make sure to sift the ground peanut and flour mixture thoroughly to prevent any large bits from clogging your piping tip during the decoration stage.
- Prep Time: 45 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American