Peanut Butter Sandwich Cookies

• Cookie Dough:
• 1 and 1/4c raw peanuts, roasted and cooled (or just buy roasted unsalted peanuts)
• 3/4c all purpose flour
• 1/2t salt
• 1t baking soda
• 1/2c creamy peanut butter
• 1/2c white sugar
• 1/2c brown sugar
• 3T melted butter
• 3T milk
• 1 egg
• Peanut Filling:
• 3/4c creamy peanut butter
• 3T room temperature butter
• 1c confectioner's sugar

1. Finely chop peanuts in food processor. Set aside. Whisk together flour, salt and baking soda. Set aside.
2. Whisk together peanut butter, sugars, butter, milk and egg. Add dry ingredients to wet and fold in. Add chopped peanuts and fold in.
3. Scoop out by the tablespoon onto parchment lined baking sheets (makes 48 cookies, for 24 sandwich cookies). About 12 cookies per baking sheet. A #60 scoop works well here. Wet fingers with water and press cookies flat, using a tapping motion, to measure about 2 inches across.
4. Bake 2 pans at a time at 350 for 15-18 minutes, until golden and firm to the touch. Rotate pans halfway through. Cool on the baking sheets for about 5 mins to finish setting, then transfer to wire racks.
5. Make filling:
6. Melt peanut butter and butter in microwave for about 40 seconds until soft and butter melts. Stir in sugar. Using #60 scoop or a tablespoon, put 1T in the center of a cookie, and use another cookie to top it and gently press it flat, spreading the filling as you press. Let cookies set for about an hour before eating.

peanuts, flour, salt, baking soda, peanut butter, white sugar, brown sugar, t, t, egg, peanut filling, peanut butter, t, sugar

Taken from www.epicurious.com/recipes/member/views/peanut-butter-sandwich-cookies-51810441 (may not work)