Peanut Tamarind Sandwich Cookies

Ingredients

Cookies

• 4 tbsp unsalted butter, softened
• ½ cup smooth peanut butter
• ½ cup (100 g) light brown sugar
• ¼ cup (50 g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup (125 g) all-purpose flour
• ½ tsp baking soda
• ¼ tsp fine salt

Filling

• 4 oz (115 g) cream cheese, softened
• 2 tbsp smooth peanut butter
• ½ cup (60 g) powdered sugar
• 2 tsp seedless unsweetened tamarind concentrate or paste, not drink syrup
• 2 tbsp finely chopped roasted unsalted peanuts

Equipment

Two baking sheets, mixer, parchment

Allergens and ingredient notes: Peanuts, wheat, milk, egg.

Step by step

1. Heat oven to 350°F (175°C). Beat cookie butter, peanut butter and both sugars until creamy. Beat in egg and vanilla. Fold in flour, baking soda and salt to a soft dough.
2. Divide into 24 equal balls, place 2 inches apart on lined sheets, and flatten to 2-inch disks with a fork. Bake one sheet at a time 10–13 minutes until edges are golden and centers set. Cool on sheet 10 minutes then rack 30 minutes.
3. Beat cream cheese, filling peanut butter, powdered sugar and tamarind smooth. Spread equal amounts on the flat side of twelve cooled cookies, sandwich with remaining twelve and press gently. Roll exposed filling edges in the chopped peanuts. Chill 30 minutes to firm before serving.

The Devotti twist: Tamarind makes the peanut filling tangy rather than simply sweeter, inspired by the pairing in savory sauces.

Make ahead and storage

Keep refrigerated, covered, up to 4 days. Let stand 10 minutes before eating.