Chocolate-Dipped Peanut Butter Sandwich Bites Recipe

Cookies:
1/2 cup unsalted butter, softened
3/4 cup smooth peanut butter
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt

Filling:
1 1/2 cups crunchy peanut butter
6 tablespoons unsalted butter, softened
3 tablespoons heavy cream
6 tablespoons powdered sugar
3 tablespoons brown sugar
3/4 teaspoon vanilla extract
1/8 teaspoon salt

Coating:
10 ounces bittersweet chocolate, melted
1 cup honey-roasted peanuts, coarsely chopped

1. Preheat oven to 375F. Line baking sheets with parchment paper.
2. Combine butter and peanut butter; beat with a mixer on medium speed until combined. Add sugars and beat until fluffy. Beat in egg. Stir together flour, baking powder, baking soda and salt. Add flour mixture to peanut butter mixture and beat until just combined. Refrigerate at least 30 minutes. Using a 11⁄2-inch scoop, drop dough 11⁄2 inches apart onto baking sheet. Use tines of a fork to press flat. Bake 7 to 10 minutes, until cookies are golden brown around the edges.
3. To prepare filling, beat peanut butter, butter and heavy cream with a mixer on medium-high speed until light and fluffy. Add sugars, vanilla and salt; beat until combined.
4. Spread filling on the bottom of a cookie. Top with another cookie, ridge side up. Dip halfway into melted chocolate. Set on wire rack. Sprinkle with peanuts and let stand 1 hour for chocolate to harden. Makes 30 sandwich cookies.

Recipe adapted with permission from The Pastry Queen Christmas: Big-Hearted Holiday Entertaining, Texas Style by Rebecca Rather with Alison Oresman, © 2007. Published by Ten Speed Press.

Nutritional facts per cookie: 290 calories, 22g fat, 7g protein, 23g carbohydrates, 3g fiber, 180mg sodium.