Salted Peanut Sandwich Cookies
1 roll Pillsbury refrigerated peanut butter cookie dough
3/4 cup salted roasted peanuts
1/2 cup creamy peanut butter
3 tablespoons butter, softened
1 1/4 cups powdered sugar
2 tablespoons milk
1/4 teaspoon salt
Heat oven to 350°F. Shape dough into 32 (1-inch) balls.
Finely chop peanuts; place chopped peanuts in small bowl. Roll each cookie dough ball in peanuts, and place 1 inch apart on ungreased cookie sheets. Bake 10 to 12 minutes or until edges are set and just starting to brown. Cool 5 minutes on cookie sheets before removing to cooling rack. Cool completely, about 10 minutes.
In medium bowl, beat peanut butter and softened butter with electric mixer on medium speed until smooth. Add powdered sugar, milk and salt; beat 1 to 2 minutes or until well combined.
Spread mixture on bottoms of 16 of the cookies. Top with remaining cookies, bottom sides down.
Recipe found on pillsbury.com