Ahh the peanut butter sandwich cookie. Two delicious peanut butter cookies with a sweet smooth filling. What else can I say here? You can taste them already, right :) Okay so there are a few steps to go through, might take a minute to make them, but you will be very happy when you are done. This may or may not be my second batch . . . we may have polished off the first batch before photos were taken, just saying.
Go ahead, you can smile :)
Ingredients:
3/4 cup flour
1 cup rolled oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tbsp butter, softened
3/4 cup brown sugar
3 tbsp turbinado sugar
2/3 cup natural peanut butter
1 large egg, room temperature
1 tsp pure vanilla extract
Filling:
1 cup natural peanut butter
1 tbsp honey
1/4 cup powdered sugar
Instructions:
Preheat oven to 350°F
Place the oats on a cutting board and chop them into small pieces. Put the oats, flour, baking soda, baking powder, and salt in a bowl and mix until combined. Set aside.
In a separate bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together until completely smooth. Add the peanut butter, egg, and vanilla extract and beat until combined. Scrape down the sides and bottom of the bowl as needed.
Add the dry ingredients to the wet ingredients and mix on low until combined. Scoop about 1 tablespoon of cookie dough and roll it into a ball, arrange 3 inches apart on baking sheets. Using the bottom of a glass or small pan, gently press down on each ball to slightly flatten.
Bake for 12-13 minutes or until edges are lightly browned. Remove from over and transfer to a wire rack to cool completely.
To make the Filling:
In a large bowl using a hand-held or stand mixer, beat the peanut butter, honey and powdered sugar together.
Do the same as you did for the cookies here, spoon about 1 tbsp of the filling out and roll into a ball, place it on the flat side (bottom) of a cookie then place another cookie on top, flat side to filling, push down gently until the filling goes to the edges.
3/4 cup flour
1 cup rolled oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
5 tbsp butter, softened
3/4 cup brown sugar
3 tbsp turbinado sugar
2/3 cup natural peanut butter
1 large egg, room temperature
1 tsp pure vanilla extract
Filling:
1 cup natural peanut butter
1 tbsp honey
1/4 cup powdered sugar
Instructions:
Preheat oven to 350°F
Place the oats on a cutting board and chop them into small pieces. Put the oats, flour, baking soda, baking powder, and salt in a bowl and mix until combined. Set aside.
In a separate bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together until completely smooth. Add the peanut butter, egg, and vanilla extract and beat until combined. Scrape down the sides and bottom of the bowl as needed.
Add the dry ingredients to the wet ingredients and mix on low until combined. Scoop about 1 tablespoon of cookie dough and roll it into a ball, arrange 3 inches apart on baking sheets. Using the bottom of a glass or small pan, gently press down on each ball to slightly flatten.
Bake for 12-13 minutes or until edges are lightly browned. Remove from over and transfer to a wire rack to cool completely.
To make the Filling:
In a large bowl using a hand-held or stand mixer, beat the peanut butter, honey and powdered sugar together.
Do the same as you did for the cookies here, spoon about 1 tbsp of the filling out and roll into a ball, place it on the flat side (bottom) of a cookie then place another cookie on top, flat side to filling, push down gently until the filling goes to the edges.
Now pour yourself a big glass of milk and Mangialicious. Keep cookies covered, no need to refrigerate, unless you don't eat them all in four days, then move them to the refrigerator!
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