Description
Experience a nostalgic trip down memory lane with these homemade peanut butter sandwich cookies that perfectly replicate the classic crunch and creamy center of the original snack. By using ground peanuts and rice flour, these wafers achieve a signature brittle texture that is elevated by a rich, smooth peanut butter cream filling.
Ingredients
- 1 cup roasted unsalted peanuts
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 egg yolks
- 1 1/4 cups rice flour or all-purpose flour
- 1 teaspoon hot water
- 4 ounces cream cheese, softened
- 1/2 cup creamy peanut butter for filling
- 2 tablespoons unsalted butter for filling
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract for filling
Instructions
- In a large bowl, cream together the softened butter, peanut butter, granulated sugar, baking soda, salt, and vanilla extract until just combined.
- Incorporate the egg yolks one at a time while the mixer is running, then scrape down the sides of the bowl to ensure a uniform mixture.
- In a food processor, blend the flour and roasted peanuts for one minute, then sift through a fine-mesh sieve, regrinding any remaining large chunks.
- Add the peanut and flour mixture to the wet ingredients on low speed, mixing until a stiff dough forms, then lightly knead into a smooth disc.
- Wrap the dough disc in plastic and refrigerate for at least 30 minutes to allow the butter to firm up for easier rolling.
- Preheat the oven to 350°F (180°C) and roll the chilled dough on a floured surface to a 1/8 inch thickness.
- Cut the dough into peanut shapes and transfer to a parchment-lined baking sheet.
- Mix dough scraps with hot water to form a paste, then pipe a cross-hatch design onto each cookie before baking for 12 minutes.
- For the filling, cream together butter, peanut butter, cream cheese, powdered sugar, and vanilla on medium speed for 5 minutes until completely smooth.
- Pipe the filling onto the flat side of half the cooled wafers and top with the remaining cookies to complete the sandwiches.
Notes
To ensure the most authentic texture, do not skip the sifting step for the ground peanuts, as fine particles are essential for a smooth dough that can be rolled thin. If the dough becomes too warm while rolling, return it to the refrigerator for several minutes to maintain clean edges when cutting out your shapes.
- Prep Time: 45 mins
- Cook Time: 12 mins
- Category: Cookies
- Method: Baking
- Cuisine: Southern American