Description
Master the art of the perfect peanut sandwich cookie with this technical copycat recipe. Using a blend of roasted peanuts and rice flour, these biscuits achieve a professional-grade snap and a rich, stabilized creamy filling.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large egg yolks
- 1 1/2 cups all-purpose or rice flour
- 1/2 cup roasted peanuts
- 4 ounces cream cheese, softened
- 1/2 cup creamy peanut butter (for filling)
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for filling)
- Hot water, as needed for piping
Instructions
- Cream the butter, peanut butter, sugar, baking soda, salt, and vanilla in a stand mixer using the paddle attachment until uniform.
- Add egg yolks one at a time, allowing each to be fully absorbed before adding the next to maintain the emulsion.
- Pulse the flour and roasted peanuts in a food processor for 60 seconds, then pass the mixture through a fine-mesh sieve.
- Incorporate the dry mixture into the wet ingredients on the lowest speed until a stiff dough forms, then chill for 30 minutes.
- Roll the dough to a precise 1/8-inch thickness on a floured surface and cut into peanut-shaped ovals.
- Create a piping paste by whisking dough scraps with hot water, then pipe a cross-hatch pattern onto each biscuit.
- Bake at 350°F (180°C) for 12 minutes until edges are firm, then allow to cool completely on the baking sheet.
- Whip the filling ingredients for a full five minutes, pipe onto half the wafers, and sandwich them together before chilling for two hours.
Notes
To ensure the most accurate texture, always sift your peanut-flour blend to prevent large particles from tearing the thin dough during the rolling process. Keeping the dough chilled between batches will prevent the high fat content from melting, ensuring your decorative cross-hatch patterns remain distinct after baking.
- Prep Time: 50 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American