Fudgy Peanut Butter Sandwich Cookies
Parchment Paper With Stay Flat Dispensing
In large bowl, break up cookie dough. Mix in cup of the peanuts. Cover refrigerate about minutes or until well chilled.
Heat oven to °F. Line cookie sheets with Reynolds® Parchment Paper. Shape dough into ( /inch) balls. Place balls inches apart on cookie sheets. Flatten to /inch thickness with lightly floured metal spatula or drinking glass. Bake to minutes or until edges are golden brown. Cool minutes remove from cookie sheets to cooling rack. Cool completely, about minutes.
Meanwhile, in quart saucepan, melt butter and peanut butter over medium heat, stirring occasionally. Remove from heat stir in vanilla. Cool minute. Stir in powdered sugar. When cool enough to handle, knead filling several times until powdered sugar is thoroughly blended. Shape into log, about inches long and inches in diameter. Cut into (/inch) slices, reshaping slices into round shape if necessary. Cover with plastic wrap set aside.
When ready to assemble cookies, place filling slice on bottom of cookie top with another cookie, bottom side down, and press together slightly. Repeat with remaining cookies.
In medium microwavable bowl, microwave chocolate chips and whipping cream uncovered on High about minute, stirring twice, until melted. Spoon heaping teaspoonful on top of each cookie. Sprinkle with remaining ground peanuts. Let stand minutes or until ganache is set. Store tightly covered in single layer at room temperature.
*To grind peanuts, place in food processor bowl with metal blade. Cover process with onandoff pulses until coarsely ground.