Fudgy Peanut Butter Sandwich Cookies

Source: Pillsbury Bake-Off Contest "Slices of a rich filling are nestled between peanutty cookies, then topped with a luscious chocolate glaze." NOTE: To grind peanuts, place in food processor bowl with metal blade. Cover; process with on-and-off pulses until coarsely ground.

• Ready In: 3 hrs 5 mins
• Serves: 9
• Yields: 18 sandwich cookies

Ingredients

• Cookies

• 1 (16 1/2ounce)  roll pillsbury create n bake refrigerated  peanut butter cookie dough
• 1  cup  honey roasted peanuts, coarsely ground
• 2  tablespoons  honey roasted peanuts, coarsely ground

• Peanut Butter Fudge Filling

• 1⁄2 cup butter
• 1⁄2 cup creamy peanut butter
• 2  teaspoons vanilla
• 2 1⁄3 cups powdered sugar

• Ganache

• 1  cup  semi-sweet chocolate chips
• 2  tablespoons heavy whipping cream

Directions

1. In large bowl, break up cookie dough.
2. Mix in 1 cup of the peanuts.
3. Cover; refrigerate about 30 minutes or until well chilled.
4. Heat oven to 375°F
5. Spray cookie sheets with non-stick cooking spray, or line with cooking parchment paper.
6. Shape dough into 36 (1 1/4-inch) balls.
7. Place balls 2 inches apart on cookie sheets.
8. Flatten to 1/2-inch thickness with lightly floured metal spatula or drinking glass.
9. Bake 9 to 11 minutes or until edges are golden brown.
10. Cool 5 minutes; remove from cookie sheets to cooling rack.
11. Cool completely, about 30 minutes.
12. Meanwhile, in 2-quart saucepan, melt butter and peanut butter over medium heat, stirring occasionally.
13. Remove from heat; stir in vanilla.
14. Cool 1 minute.
15. Stir in powdered sugar.
16. When cool enough to handle, knead filling several times until powdered sugar is thoroughly blended.
17. Shape into log, about 9 inches long and 2 inches in diameter.
18. Cut into 18 (1/2-inch) slices, reshaping slices into round shape if necessary.
19. Cover with plastic wrap; set aside.
20. When ready to assemble cookies, place 1 filling slice on bottom of 1 cookie; top with another cookie, bottom side down, and press together slightly.
21. Repeat with remaining cookies.
22. In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High about 1 minute, stirring twice, until melted.
23. Spoon heaping 1 teaspoonful on top of each cookie.
24. Sprinkle with remaining ground peanuts. Let stand 10 minutes or until ganache is set.
25. Store tightly covered in single layer at room temperature.