Description
A nostalgic, homemade take on the classic peanut sandwich cookie, engineered for lasting softness and a deep roasted nut flavor. These cookies use real butter and finely ground peanuts to create a tender snap that stays fresh in the jar for a full week.
Ingredients
- 2 oz unsalted butter, softened
- 1 oz creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 large egg yolks
- 1 1/2 cups all-purpose flour or rice flour
- 1/2 cup roasted unsalted peanuts
- 1 tbsp hot water
- 1/4 cup unsalted butter, softened (filling)
- 1/2 cup creamy peanut butter (filling)
- 2 oz cream cheese, softened (filling)
- 1 cup powdered sugar (filling)
- 1/2 tsp vanilla extract (filling)
Instructions
- In a stand mixer, cream together the 2 ounces of butter, 1 ounce of peanut butter, sugar, baking soda, salt, and vanilla until uniform.
- Add the egg yolks one at a time, mixing until absorbed and scraping the sides of the bowl as needed.
- Pulse the flour and roasted peanuts in a food processor for one minute until finely ground, then sift the mixture through a fine-mesh sieve.
- Incorporate the peanut-flour mixture into the dough on the lowest setting until a stiff dough forms, then knead lightly by hand.
- Chill the dough for 30 minutes, then roll out to 1/8 inch thickness on a floured surface and cut into desired shapes.
- Create a design on the cookies using a paste made from dough scraps and hot water, then bake at 350°F for 12 minutes.
- Prepare the filling by beating butter, peanut butter, cream cheese, powdered sugar, and vanilla for 5 minutes before assembling the sandwiches.
Notes
To achieve the most authentic commercial texture, use rice flour for a delicate snap, and ensure the filling is whipped for the full five minutes to prevent a gritty mouthfeel. Store in a vintage glass jar to maintain the perfect balance of moisture and crunch.
- Prep Time: 45 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American